Adding slices of cheddar and sea salt takes this classic pig in a blanket recipe and turns it into a game day favorite that’s totally addicting!
Family game night or tailgating Saturday just got an upgrade, because everything is better when you add cheese! If you want to add more variety to your pigs in a blanket, try using a homemade pizza dough recipe, biscuit dough, or the old standard crescent rolls, they are all great options for rolling up tiny hot dogs for appetizers.
Why We Love CHEDDAR PIGS IN A BLANKET
- Mini pigs in a blanket are kid friendly and great for school lunches! My boys LOVE hot dogs wrapped in bread with cheese.
- Little smokies crescent roll pigs in a blanket are a comfort food staple for our get together. They’re perfect for game day gatherings and holiday appetizer spreads!
- Pigs in a blanket with cheese will add more options to your table. Think of all the different cheese you could try! I’m talking pepper jack, provolone, American, Monterey jack… the possibilties are endless!
Ingredients You’ll Need to Make Cheddar Pigs In A Blanket
CRESCENT ROLLS: You will need two cans of refrigerated crescent rolls. BUy the ones with perforations in the dough, not the whole sheets. It’ll make things easier. You can use canned biscuits, pizza dough, dinner roll dough if you prefer.
BEEF LITTLE SMOKIES or MINI BEEF FRANKS: This one is the chef’s choice, decide if you want mini hot dogs or little smokies. I have even seen people use Vienna Sausages… but I don’t think those cook up as nicely.
CHEDDAR CHEESE: You want to use sandwich/burger cheese slices that are about 4-inches x 4-inches. You can also swap out for American cheese or jack cheese if you want.
SEA SALT: This is totally a “gourmet” upgrade for pigs in a blanket. The sea salt is optional. I like it sometimes and other times I leave it off. If you want to skip the salt, sesame seeds or poppy seeds would be a nice option instead for a little fancy factor.
DIPPING SAUCE: The ingredients for the sauce are ketchup, mustard, and brown sugar, which is similar to a meatloaf sauce but a bit lighter. Perfect for these beefy, cheesy bites!
How to Make Pigs In A BlanketJump to Recipe
STEP 1 Preheat your oven to 375 degrees F. Then take the crescent roll dough and cut each triangle into smaller sections. Then cut the cheese into smaller pieces and pat the little smokies dry with a paper towel.
STEP 2 Place a cheese piece and a little smokie on the big side of the crescent roll triangle. Then roll everything up into your little pigs in a blanket before placing them on a baking sheet. Sprinkle the tops with sea salt.
STEP 3 Bake for 12 to 15 minutes until the crescent roll dough is golden brown and the cheese is melted. In the meantime, mix together the sauce ingredients until completely combined.
Tips & Tricks
- The rolls can be prepped for baking up to 2 hours in advance. Cover the baking sheet with plastic wrap and place in the refrigerator until you’re ready to bake.
- If you want the tops of your bites shiny, brush the dough with a little egg wash (1 egg + 1 TBSP water) before sprinkling with salt.
- You can make full size pigs in a blanket using this recipe if you want to. That’s what I do if I’m serving them serving them up for dinner. Use an entire crescent roll triangle, one hot dog, and a full slice of cheese for each serving. Be sure to cut a slit down the middle of the hot dogs and then stuff them with strips of cheese before rolling.
CHEDDAR PIGS IN A BLANKET FAQ
How Long to cook pigs in a blanket?
You will need to cook your pigs in a blanket depends on the size you are making, big ones for dinner or bite-sized ones for appetizers.
- For small pigs in a blanket using little smokies, bake at 375 degrees F for 12-15 minutes.
- For large pigs in a blanket (AKA crescent dogs), bake at 375 degrees F for about 14-16 minutes. This time can vary by oven, so if they look like they need a couple more minutes, go for it.
How do I reheat pigs in a blanket?
The best way to reheat your finished pigs in a blanket is in the oven or air fryer. If you put them in the microwave they will reheat, but they will be soggy and rubbery. No one likes that.
How do I store leftover pigs in a blanket?
You can keep these pigs in a blanket in an airtight container in the refrigerator for up to 5 days.
Other Recipes You May like
- Brown Sugar Bacon Wrapped Little Smokies
- Bourbon BBQ Little Smokies
- Bacon Wrapped Breadsticks
- Queso Fundido con Chorizo
- Pizzeria Style Garlic Knots
Cheddar Pigs in a Blanket
- 16 ounces refrigerated crescent roll dough (2 cans)
- 14 ounces beef little smokies (1 package)
- 5 slices cheddar cheese
- Flaked sea salt for garnish
- 9 tablespoons ketchup (same as 1/2 cup + 1 TBSP)
- 2 tablespoons yellow mustard
- 1 tablespoon brown sugar
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- Unroll the cans of crescent roll dough and slice along the perforated lines. Then slice each triangle into 3 skinnier triangles. You can just slice them in half if you prefer a bigger roll on your pigs in a blanket, but you’ll only be able to make 36 bites instead of 40.
- Remove the beef little msokies from the package and pat them dry with a paper towel. Slice each cheese slice into 8 pieces about 1-inch x 2-inches each.
- Place a piece of cheese on the larger end of each of the crescent pieces. Place a little beef frank on top of the larger end with the cheese and dough. Then roll up the pigs in a blanket and repeat with the remaining ingredients.
- Place on the prepared baking sheet, placing them at least 1 inch apart. Sprinkle with flaked salt.
- Bake for 12 to 15 minutes until the rolls are golden brown.
- While the pigs are baking, prepare the dipping sauce by whisking together the kitchen, mustard, and brown sugar in a small bowl until combined.
- Serve the pigs in a blanket warm with the dipping sauce.
- You want to use sandwich/burger cheese slices that are about 4-inches x 4-inches.
- The rolls can be prepped for baking up to 2 hours in advance. Cover the baking sheet with plastic wrap and place it in the refrigerator until ready to bake.
- These reheat great in the oven or air fryer, but terribly in the microwave.
- Each package of beef franks has about 40 in it. Recipe yield is based on the number of smokies in the package.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Please make these and invite me over!
Love these easy appetizers! Made them as directed and they were a hit. I’m definitely making these again. I just want to ask if you can assemble these the night before, brush and season and then bake the next morning?
Julie Kotzbach says
Hi Corrie! You can totally assemble the night before. Just be sure to cover them really well with plastic wrap in the fridge so the dough doesn’t get dried out.