Pigs in a Blanket
A classic snack of savory hot dogs wrapped in buttery crescent roll dough, perfect for parties and gatherings.
Ingredients
Main Ingredients
- 4 pieces hot dogs Cut into thirds.
- 2 slices American cheese Cut into thirds.
- 1 package crescent roll triangle Use intact dough.
- 1 tablespoon Dijon mustard Optional.
- 2 tablespoons salted butter Melted with seasonings for brushing.
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- to taste Ketchup, mustard, and Maldon salt For serving.
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C). Line a medium baking sheet with parchment paper.
- Open the package of crescent roll triangle dough. Keep the dough intact and pull it into four rectangles, pinching the middle of the triangles together to maintain their shape.
- Cut each rectangle into three long strips, about 3/4-inch by 4-inches, giving you a total of twelve strips.
- Cut the 4 hot dogs into thirds to yield twelve pieces.
- Cut each slice of American cheese in half and then into thirds, resulting in six small cheese pieces.
Assembly
- If desired, brush the strips of dough with Dijon mustard. Place a piece of cheese at the bottom of each strip, add a piece of hot dog, and roll it up. Place each rolled piece on the prepared baking sheet.
Baking
- Bake for 12 minutes until golden brown and the cheese has melted.
- While they bake, melt 2 tablespoons of salted butter in a small saucepan. Stir in the garlic powder and onion powder.
- Once the Pigs in a Blanket are out of the oven, brush them with the butter mixture and sprinkle with flaked sea salt.
Serving
- Serve warm with your favorite dipping sauces like ketchup, mustard, or cheese sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350 degrees F for 5-10 minutes. Consider adding shredded cheese or different spices for extra flavor. You can also experiment with various dipping sauces and use smaller hot dogs for mini versions.