Cheesy Hot Dog Pigs in a Blanket Recipe

Ingredients

• 4hot dogs
• 2 slicesAmerican cheese
• 1 packagecrescent roll triangle dough
• 15 ml (1 tablespoon)Dijon mustard
• 28 g (2 tablespoons)salted butter
• 1.25 ml (1/4 teaspoon)onion powder
• 1.25 ml (1/4 teaspoon)garlic powder
• to tasteketchup
• to tastemustard
• to tasteMaldon salt or other flaked sea salt

Instructions

1. 1

   Prepare the tray

   Heat the oven to 190°C (375°F). Line a medium baking sheet with baking parchment.

2. 2

   Shape the dough

   Take the crescent roll dough out of its package and keep it intact. Pinch the centres of the triangles together to form four rectangles that will hold together when cut and rolled.

3. 3

   Cut the strips

   Use a pizza cutter to cut each rectangle into three long strips, approximately 2 × 10 cm (3/4 × 4 inches), making 12 strips altogether.

4. 4

   Prepare the filling

   Cut each hot dog into three pieces, giving 12 pieces. Cut each cheese slice in half and then into thirds, making six small pieces in total.

5. 5

   Roll the pieces

   If you like, lightly brush each dough strip with Dijon mustard. Put a small piece of cheese at the bottom of each strip, add a hot dog piece and roll the dough around the filling. Arrange them seam-side down on the prepared baking sheet.

6. 6

   Bake until golden

   Bake for 12 minutes, or until the dough is golden brown and the cheese has melted.

7. 7

   Mix the butter

   While the pigs in a blanket bake, melt the salted butter in a small saucepan. Stir in the garlic powder and onion powder.

8. 8

   Brush and season

   Take the tray out of the oven and brush each piece generously with the seasoned melted butter. Sprinkle with Maldon or other flaked sea salt.

9. 9

   Serve warm

   Serve warm with ketchup, mustard or your preferred dipping sauces.

What are pigs in a blanket?

In the United States, pigs in a blanket are small sausages or hot dogs wrapped in pastry and baked as a snack or appetiser. This version uses crescent roll dough, American cheese and a buttery garlic-and-onion topping.

The ready-made dough makes the assembly quick, while the cheese adds a soft, savoury centre. They are easy to portion and serve straight from a baking sheet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 6g protein, 10g carbs, 12g fat.

The crescent dough supplies most of the carbohydrates, while the butter, cheese and hot dogs contribute much of the fat. Hot dogs and cheese also provide protein. Pair a serving with salad or fresh vegetables for a more balanced plate.

The dough and filling

Crescent dough: Pinch the triangle seams into rectangles before cutting, so the strips stay together as you roll them.

Hot dogs and cheese: Cutting the hot dogs into thirds makes bite-sized pieces. The method specifies six cheese pieces for 12 rolls, so use small portions and distribute them evenly if you want cheese in each one.

Rolling neatly

Mustard: A light brush of Dijon on the dough is optional, but adds a tangy note beneath the filling.

Seam side down: Place each roll with its seam against the baking sheet. This helps keep the dough wrapped around the hot dog as it bakes.

Look for golden dough

Colour: The rolls are ready after about 12 minutes when the dough is golden brown. If they need longer, check them frequently so the small pieces do not overbake.

Cheese: The filling should be melted inside. Let the tray rest briefly before serving, as the hot filling can be very warm.

A buttery finish

Seasoned butter: Stir the garlic and onion powders into melted butter while the rolls bake, then brush it over them as soon as they come out of the oven.

Flaked salt: Sprinkle it on while the butter is still glossy so it clings to the surface. Maldon salt or another flaky sea salt both work.

Serving ideas

Dips: Serve with ketchup and mustard, or put out a few dipping sauces so guests can choose. Keep the rolls warm and bring them to the table soon after brushing.

On the side: A crisp salad or cut vegetables add freshness alongside this rich, savoury snack.

Recipe notes & tips

• Keep the dough intact while pinching the triangle seams together to form rectangles.
• Use a pizza cutter for neat, even strips.
• Roll the dough snugly around each hot dog piece without stretching it thin.
• Set the rolls seam-side down so they are less likely to unwrap.
• Brush on the seasoned butter while the rolls are hot, then add the flaked salt.
• Serve the rolls warm with the dipping sauces alongside.

Variations

• Skip the Dijon: Leave it off the dough for a milder flavour.
• Add a spicy dip: Serve with a chilli sauce alongside the ketchup and mustard.
• Try another cheese: Use a similarly sized piece of another cheese that melts well.
• Use different sausages: Swap the hot dogs for small cooked sausages, cut to fit the strips.
• Change the seasoning: Replace the garlic and onion powders with one of them for a simpler butter topping.

Common mistakes to avoid

• Loose dough seams: Pinch the triangle centres together firmly before cutting.
• Uneven strips: Measure or compare the strips as you cut so they bake at a similar rate.
• Overfilled rolls: Use small pieces of cheese so the dough can wrap around the filling.
• Seams facing up: Place each roll seam-side down on the tray to help it stay closed.
• Skipping the bake check: Start checking at 12 minutes and look for golden dough.
• Butter added too early: Brush it on after baking so the topping stays on the finished rolls.

How to store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 180°C until warmed through; the dough may soften slightly after storage.

Frequently asked questions