This Pigs in a Blanket Recipe is made with cocktail franks wrapped in crescent roll dough, then sprinkled with everything bagel seasoning for a quick and easy party appetizer.
author’s note
Party-Perfect Pigs in a Blanket That Disappear in Minutes!
Growing up, Pigs in a Blanket were a staple at just about every gathering. My mom would pop them in the oven for New Year’s Eve, birthday parties, or even random family movie nights. I’ve carried that tradition into my own home, but with a little twist: I sprinkle them with everything bagel seasoning. That one extra step makes them feel gourmet while still being one of the easiest apps you’ll ever make.
When I was testing this recipe, my kids kept sneaking them off the tray before I could even set them out. That’s when I knew I had found “my version” of this classic appetizer. It’s simple, fun, and always a crowd-pleaser.
Pigs In A Blanket Recipe Ingredients
| Ingredient | Notes & Swaps |
|---|---|
| Cocktail Franks / Little Smokies® | Any small sausage works. Try spicy sausage for extra kick or turkey franks for lighter flavor. |
| Crescent Roll Dough | Refrigerated dough is the time-saver here. You can swap puff pastry if you want flakier results. |
| Dijon Mustard | Adds tangy flavor inside. Yellow mustard or honey mustard both work as swaps. |
| Everything Bagel Seasoning | Store-bought or homemade pigs in a blanket seasoning work. Swap with sesame seeds or poppy seeds if you prefer simple. |
| Egg Wash | Makes the dough shiny and helps the seasoning stick. Can use milk instead. |
How To Make Pigs In A Blanket Recipe
- Prep the Dough: Cut each crescent roll triangle into 3 smaller pieces.
- Add Mustard: Spread a tiny amount of Dijon on each piece.
- Wrap the Dogs: Roll up each frank in the dough and place seam-side down on a lined baking sheet.
- Brush & Sprinkle: Brush lightly with egg wash and sprinkle with seasoning.
- Bake & Serve: Bake until golden brown, then serve hot with dipping sauce.
Storage
Make Ahead And Leftovers?
- Make Ahead: Assemble pigs in a blanket up to 4 hours in advance, cover, and refrigerate. Brush with egg wash and add seasoning just before baking. Sauce can be mixed and chilled ahead.
- Leftovers: Store baked pigs in an airtight container in the fridge for 2–3 days. Reheat in the oven at 350°F until warmed through.
More Delicious Appetizers:
Pigs in a Blanket
Mini Pigs in a Blanket—cocktail franks wrapped in flaky crescent dough and topped with everything bagel seasoning. Quick, easy, and the ultimate party snack!
Equipment
- Large sheet pan (15" x 21")
- Parchment paper silicone baking mat
Ingredients
- 1 tablespoon poppy seeds
- 1/2 tablespoon white sesame seeds I like to get toasted white sesame seeds!
- 1/2 tablespoon black sesame seeds
- 2 teaspoons dried minced garlic
- 2 teaspoons dried minced onion
- 1/2 teaspoon Flaky sea salt see note 1
- 1 (8-ounce) container refrigerated crescent rolls 8 count
- 3 tablespoons Dijon-style mustard
- 24 mini beef hot dogs or cocktail franks
- 1 large egg
Dipping Sauce (Optional)
- 1/2 cup sour cream full fat recommended
- 1/2 cup mayo full fat recommended
- 3 tablespoons Dijon-style mustard
- 1 tablespoon whole-grain mustard
Instructions
- Prepare the seasoning: Add poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion, and salt (see note 1) to a small bowl. Stir to combine and set aside.
- Preheat oven to 350°F. Line a large sheet pan with parchment paper or a silicone baking mat and set aside.
- Unroll the crescent dough (straight from the fridge) and cut each triangle of crescent roll dough into thirds lengthwise so you’ll have 3 small/thin strips from each triangle (24 total).
- Brush the dough strips very lightly and evenly with the mustard. Put the hot dogs on the wider edge of the dough and roll up them up.
- Place them with the seam side down (so it doesn’t lift) on the prepared sheet pan. With a fork, briskly whisk egg until smooth. Brush that egg wash over the dough and sprinkle each bundle with the seasoning mix (just eyeball it for how much you’d like).
- Bake in preheated oven for 10–14 minutes or until lightly golden brown. If desired, serve with the dipping sauce.
- Optionally make the dipping sauce: Whisk all the ingredients in a bowl. Refrigerate and serve alongside Pigs in a Blanket.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Add salt to preference. Between the dough and hot dogs, these are pretty salty on their own, but if you like a super salty treat, add some additional.
Nutrition Note: Nutrition information is calculated based on 24 appetizers and does not include the dipping sauce.
Storage: Store leftover pigs in a blanket in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm and flaky.
Nutrition
Serving: 1serving | Calories: 79kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 179mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Food Network
Variations
- Spicy Pigs: Use jalapeño sausages and a chipotle dip.
- Cheesy Pigs: Add a small piece of cheddar inside before rolling and dip in queso.
- Change Up The Dip: Dip your pigs in a blanket in homemade ranch dressing, ketchup, or BBQ sauce.
- Puff Pastry Pigs: Swap crescent rolls for puff pastry for a fancier look.
The best Pigs in a blanket! Made these one night and now everyone what’s the recipe!
I am so happy to hear this! Thanks so much Lorraine! 🙂
I made it last night; it was delicious just plain but I added some of my own combination of seasonings on the INSIDE of the wrap – garlic powder, smoked paprika, instant coffee .. might try coating with a little butter next time. I’m diabetic and always looking for different recipes to try.
Delish! So glad you enjoyed! 🙂