Pigs in a Blanket
Mini cocktail franks wrapped in buttery crescent roll dough - a nostalgic crowd-pleaser
Ingredients
- 2 canscrescent roll dough(8 oz each)
- 48cocktail franks(or 24 regular hot dogs cut in half)
- 2 tbspbutter(melted)
- 1 tbspeverything bagel seasoning(optional)
- yellow mustard(for dipping)
- ketchup(for dipping)
📝 Make Ahead
Can be assembled and refrigerated up to 4 hours before baking. Add 2-3 minutes to baking time.
Instructions
- Preheat oven to 375°F and line baking sheets with parchment
- Unroll crescent dough and separate into triangles
- Cut each triangle lengthwise into 3 smaller triangles
- Place cocktail frank at wide end of each triangle
- Roll up toward point, tucking dough around frank
- Arrange on baking sheets seam-side down
- Brush with melted butter
- Sprinkle with everything bagel seasoning if using
- Bake 12-15 minutes until golden brown
- Serve warm with mustard and ketchup for dipping
💡 Pro Tips
Don't unroll the perforated seams if using crescent roll sheets - you want individual triangles. Tuck the dough point under so it doesn't unroll. The everything bagel seasoning is optional but delicious. These are best served warm. Can also use puff pastry for fancier version.
📜 History
Pigs in a blanket have been an American party staple since at least the 1950s, though wrapped sausages appear in various forms across many cultures. The crescent roll version gained popularity in the 1960s when Pillsbury began promoting creative uses for their refrigerated doughs. They remain a nostalgic favorite.