These crispy, golden Pigs in a Blanket are wrapped in flaky crescent dough, brushed with tangy Dijon mustard, and topped with crunchy everything bagel seasoning that takes them from basic to brilliant. I made these for a game day party last month, and they disappeared before halftime. The dough gets buttery and crisp in the oven, the little hot dogs stay juicy inside, and that everything bagel topping adds a salty, garlicky crunch that makes them impossible to stop eating. They take about 30 minutes from start to finish, which means you can whip them up without stressing out.
Serve them with Grilled Mushroom Skewers for variety, pair them with Asian Cucumber Salad to balance the richness, or add Steak Burrito wraps to round out your party spread.
Why You will Love This Pigs in a Blanket
These mini hot dog appetizers are classic finger food for parties, but the everything bagel seasoning makes them feel special. The crescent roll dough bakes up flaky and golden, and the Dijon mustard adds a tangy kick that cuts through the richness. They're kid-friendly, but adults love them just as much. The optional dipping sauce is creamy, tangy, and totally addictive. Plus, they're easy to make. No fancy techniques, no complicated ingredients, just roll, bake, and serve. They're great for game day, holiday gatherings, or any time you need a crowd-pleasing appetizer that doesn't require hours in the kitchen.
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Pigs in a Blanket Ingredient
Here's what you'll need to make these crescent roll appetizers.
See Recipe Card Below This Post For Ingredient Quantities
- Poppy seeds: Part of the everything bagel seasoning. They add a nutty flavor and a little crunch.
- White sesame seeds: These toasted seeds bring a mild, nutty flavor and a golden color to the topping. Toasted sesame seeds taste better than raw.
- Black sesame seeds: Add visual contrast and a slightly earthier flavor than white sesame seeds.
- Dried minced garlic: Adds garlicky punch without the moisture of fresh garlic. It toasts slightly in the oven and smells amazing.
- Dried minced onion: Brings sweet, savory onion flavor. Dried onion works better than fresh for this because it stays crunchy.
- Flaky sea salt: Adds a salty, crunchy finish. Flaky salt has a better texture than regular table salt.
- Refrigerated crescent rolls: The dough base for these pigs in a blanket. Crescent rolls are buttery, flaky, and super easy to work with. One container makes 24 mini rolls.
- Dijon-style mustard: Brushed on the dough before wrapping. It adds a tangy, slightly spicy flavor that complements the hot dogs perfectly.
- Mini beef hot dogs or cocktail franks: The "pigs." Mini hot dogs are the perfect size for wrapping in crescent dough. Use your favorite brand.
- Egg: Whisked and brushed on the dough before baking. This creates a shiny, golden crust.
- Sour cream: Adds creaminess and tang to the dipping sauce. Full-fat sour cream has the best flavor and texture.
- Mayonnaise: Makes the sauce rich and smooth. Full-fat mayo is best.
- Dijon-style mustard: Adds tangy flavor to the dipping sauce.
- Whole-grain mustard: Brings texture and a slightly spicy, complex flavor to the sauce.
how to make Pigs in a Blanket
Follow these steps to make the best finger food for parties.
- Prepare seasoning: In a small bowl, stir together the poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion, and flaky sea salt. Mix well so everything is evenly distributed. Set this aside while you prep the dough.
- Prep oven and baking sheet: Preheat your oven to 350°F (175°C). Line a large sheet pan (15×21 inches works best) with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easy.
- Prepare crescent dough: Open the container of refrigerated crescent rolls and unroll the dough onto a clean cutting board. You'll see 8 triangles with perforated lines. Use a sharp knife to cut each triangle lengthwise into 3 thin strips. You should end up with 24 strips total.
- Assemble pigs: Lightly brush each strip of dough with Dijon mustard, spreading it evenly. Place a mini hot dog on the wide end of each strip, then roll it up toward the narrow end. Place each rolled hot dog seam-side down on the prepared sheet pan, spacing them about an inch apart.
- Add egg wash and seasoning: In a small bowl, whisk the egg until it's smooth and well beaten. Use a pastry brush to brush the egg wash over the top of each rolled hot dog. The egg helps the seasoning stick and gives the dough a beautiful golden color. Sprinkle the prepared everything bagel seasoning generously over the tops.
- Bake: Place the sheet pan in the preheated oven and bake for 10 to 14 minutes, until the dough is lightly golden brown and crispy on the edges. Keep an eye on them so they don't over-brown.
- Optional dipping sauce: While the pigs in a blanket bake, whisk together the sour cream, mayonnaise, Dijon mustard, and whole-grain mustard in a small bowl. Stir until smooth and creamy. Refrigerate until ready to serve. Serve the sauce in a small bowl alongside the warm pigs in a blanket for dipping.
Swaps and Substitutions
This recipe is easy to customize based on what you have.
Hot dogs: Use turkey or chicken hot dogs for a lighter version. Vegetarian or vegan hot dogs also work. For a fancier twist, use mini smoked sausages or cocktail-size kielbasa.
Dough: Swap crescent rolls with puff pastry for an extra-flaky texture. You can also use biscuit dough or pizza dough cut into strips.
Seasoning: Skip the homemade everything bagel seasoning and use store-bought. You can also use sesame seeds alone, garlic salt, or ranch seasoning.
Mustard: Use honey mustard, yellow mustard, or spicy brown mustard instead of Dijon. You can also skip the mustard and brush the dough with melted butter.
Cheese: Add a thin slice of cheddar or Swiss cheese to each strip before rolling for cheesy pigs in a blanket.
Dipping sauce: Use ranch dressing, barbecue sauce, honey mustard, or ketchup instead of the homemade sauce.
Make them spicy: Add a pinch of cayenne to the seasoning or use jalapeño hot dogs.
Equipment
A large sheet pan (15×21 inches) is ideal for fitting all 24 pigs in a blanket without crowding. You'll also need parchment paper or a silicone baking mat to prevent sticking, a small bowl for mixing the seasoning, a fork or whisk for beating the egg, a knife and cutting board for cutting the dough, and measuring spoons for accuracy.
Storage and Reheating Tips
Store leftover pigs in a blanket in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 5 to 7 minutes until crispy again. You can also microwave them for 20 to 30 seconds, but they won't stay as crispy. For freezing, let the baked pigs in a blanket cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. They'll keep for up to 2 months. Reheat from frozen in a 350°F oven for 10 to 12 minutes.
Serving Suggestions
These easy party appetizers are great on their own, but they're even better with sides. Serve them with the creamy mustard dipping sauce, or offer a variety of sauces like ranch, honey mustard, or barbecue sauce. Pair them with Grilled Mushroom Skewers, veggie sticks with dip, or Asian Cucumber Salad for a lighter contrast. For a full party spread, add chips and dip, wings, or Steak Burrito wraps. They're perfect for game day, birthday parties, or any casual gathering. Serve them warm for the best flavor and texture.
Expert Tips
Don't skip the egg wash. It's what makes the dough turn golden and shiny. Without it, the dough will look pale and dry.
Place the hot dogs seam-side down on the baking sheet. This keeps them from unrolling as they bake.
Use toasted sesame seeds if you can find them. They have a deeper, nuttier flavor than raw sesame seeds.
Don't overfill the pan. Leave space between each pig in a blanket so they bake evenly and get crispy all over.
Watch them closely during the last few minutes of baking. Crescent dough can go from golden to burnt quickly.
Make the dipping sauce ahead. It tastes even better after sitting in the fridge for an hour because the flavors blend together.
Serve them warm, not hot. Letting them cool for a minute or two makes them easier to eat and less likely to burn your mouth.
FAQ
Yes, you can assemble them ahead of time. Roll them up, place them on a baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When you're ready to bake, brush with egg wash, add the seasoning, and bake as directed. You may need to add a minute or two to the bake time if they're cold from the fridge.
The key is to bake them at the right temperature and not overcrowd the pan. Make sure there's space between each one so air can circulate. Also, don't skip the egg wash, it helps the dough crisp up. If you're reheating leftovers, use the oven instead of the microwave to keep them crispy.
The creamy mustard sauce in this recipe is a classic and delicious choice. It's tangy, creamy, and complements the hot dogs perfectly. Other great options include honey mustard, ranch dressing, barbecue sauce, ketchup, or cheese sauce. Offer a few different sauces so everyone can pick their favorite.
Absolutely. You can freeze them before or after baking. To freeze unbaked, assemble them, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and freeze for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time. To freeze baked pigs in a blanket, let them cool completely, then freeze in a single layer. Reheat from frozen in a 350°F oven for 10 to 12 minutes.
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Pairing
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Pigs in a Blanket
Ingredients
Method
- In a small bowl, combine poppy seeds, white and black sesame seeds, dried garlic, dried onion, and flaky sea salt. Stir to combine and set aside.
- Preheat oven to 350°F (175°C) and line a large sheet pan with parchment paper or a silicone baking mat.
- Unroll crescent dough and cut each triangle into three thin strips lengthwise to make 24 strips.
- Lightly brush each strip with Dijon mustard. Place a mini hot dog at the wide end of each strip and roll up, sealing seam underneath. assemble
- Whisk the egg until smooth and brush over the dough rolls. Sprinkle each roll with the prepared seasoning mixture.
- Arrange rolls on the prepared sheet pan and bake 10–14 minutes, or until lightly golden brown.
- Optional: For dipping sauce, whisk together sour cream, mayonnaise, Dijon mustard, and whole-grain mustard in a bowl. Refrigerate until serving.
- Remove pigs in a blanket from oven and serve warm with dipping sauce if desired.
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