Pigs in a Blanket

By Naz Deravian

Updated Oct. 10, 2023

Pigs in a Blanket
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(487)
Comments
Read comments

Mini hotdogs tucked into flaky and tender store-bought crescent rolls are equal parts retro, nostalgia and comfort wrapped into one bite-size bundle. Homemade pigs in a blanket are an evergreen party staple and a cinch to make. If you can’t find cocktail-size wieners, you can simply cut half a dozen regular hotdogs into 1½ inch-long pieces and use those. Serve with your favorite condiments, like honey mustard or ketchup. This is a snack that never falls out of favor. 

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Ingredients

Yield:24 servings

    For the Pigs in a Blanket

    • 1(8-ounce) tube crescent rolls
    • 1(12-ounce) package cocktail-size mini hotdogs, drained and patted dry
    • 1tablespoon unsalted butter, melted (optional)
    • Flaky salt (optional)
    • Sesame seeds (optional)
    • Honey mustard sauce (see recipe), ketchup and mustard of choice, to serve

    For the Honey Mustard

    • 2tablespoons Dijon mustard
    • 2tablespoons mayonnaise
    • 2tablespoons honey
    • Hot sauce, to taste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

90 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 243 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees with the rack in the middle position. Line a baking sheet with parchment paper.

  2. Step 2

    Remove the crescent roll triangles from their packaging and place them on a cutting board. Using a sharp knife or a pizza cutter, slice each triangle lengthwise into 3 thin triangles (you should have 24 triangles in total). Place the mini hot dogs on the wider end of each triangle and roll. Arrange seam side down on the prepared baking sheet, about 1 inch apart.

  3. Step 3

    If using, brush the tops with the melted butter and sprinkle on a little flaky salt or sesame seeds. Bake until golden, 13 to 16 minutes.

  4. Step 4

    Meanwhile, prepare the honey mustard: In a small bowl, mix the Dijon, mayonnaise and honey until combined. Add a little hot sauce to taste, if you like.

  5. Step 5

    Serve the pigs in a blanket hot with honey mustard sauce, ketchup and mustard.

Ratings

4 out of 5
487 user ratings
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Comments

lp99

Oohhh Man!!! This was a birthday party favorite as a kid. I can taste the picture! Of course we got the full size dogs then. Spread a little shredded cheese in there before you roll 'em up. People, get your noses outta the air and enjoy the simpleness of the recipe. Y'all shouldn't be complaining about processed bread product when your eating a HOTDOG. I got girl dinner planned for the weekend!

RLK

Rather than a tube of highly processed-tasting crescent roll dough, I use frozen puff pastry, one that is made with minimal ingredients and incorporates butter in the dough. Just thaw, roll out a little bit, and cut with a knife or pizza wheel to the size needed. I also use full-size hot dogs and freeze them for a quick weeknight comfort food meal. Fork in the Road makes delicious mini dogs called Little Goodies. I found them at Whole Foods.

Meg McAlister

This is a super easy recipe, and everyone loves it. Upgrade it with puff pastry, beef brats, egg wash, everything-bagel seasoning on top. Sometimes I spread honey mustard on the inside of the dough before rolling and tuck a slice of sweet pickle or pickled jalapeno slices in with the brat.

Beth

How is this a recipe?

Melissa

I followed the suggestion of another recipe and briefly cooked the dogs before wrapping, used Hebrew national hot dogs cut into thirds.

Mary

Has anyone assembled and then frozen these before baking? If so, what is the baking time?

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