You’ll find 12 easy pigs in a blanket recipes that kids actually ask for, from classic cheesy rolls to pizza-style bites and sweet bacon wraps. Follow simple steps to assemble, bake, or freeze, and learn quick sauce pairings and timing tips so snacks come out hot and crunchy. Each idea uses common ingredients and short prep, so you can pick a favorite and get started—keep scrolling to see the first recipe.
Classic Cheesy Pigs in a Blanket
Classic Cheesy Pigs in a Blanket — melty, kid-approved comfort in every bite.
Ingredients:
- 8 cocktail or mini hot dogs (or regular hot dogs cut into thirds)
- 1 sheet refrigerated crescent roll dough (or puff pastry, if preferred)
- 4 oz (about 1 cup) shredded mild cheddar cheese
- 2 tablespoons melted butter
- 1 teaspoon Dijon or yellow mustard (optional, for brushing)
- 1/2 teaspoon garlic powder (optional)
- Sesame seeds or poppy seeds for sprinkling (optional)
- Ketchup and mustard for dipping
How to Make:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into triangles; if using puff pastry, cut into small rectangles.
- Place a small pinch of shredded cheddar at the wide end of each triangle.
- Put a mini hot dog on top of the cheese and roll up toward the point, sealing the edges gently.
- Arrange the wrapped hot dogs seam-side down on the prepared baking sheet.
- Brush each roll with melted butter (or a mix of butter and mustard) and sprinkle garlic powder and seeds, if using.
- Bake 12–15 minutes, until golden brown and the cheese is melted and bubbly.
- Let cool 2 minutes, then serve warm with ketchup and mustard for dipping.
These cheesy little wraps disappear fast — enjoy the smiles!
Mini Hot Dog Sliders With Honey Mustard
Mini hot dog sliders with a sweet tangy honey-mustard kick—perfect for little hands and big smiles.
Ingredients:
- 12 mini hot dogs or cocktail sausages
- 12 slider buns or small dinner rolls
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 2 tablespoons Dijon or yellow mustard (use yellow for milder flavor)
- 1 tablespoon mayonnaise (optional, for creamier sauce)
- 1/4 teaspoon garlic powder (optional)
- 1 tablespoon chopped fresh parsley or chives (optional, for garnish)
- Pickle slices or small pickle chips (optional)
How to Make:
- Preheat the oven to 375°F (190°C).
- Warm the mini hot dogs in a skillet or microwave until heated through.
- Mix honey, mustard, mayonnaise (if using), and garlic powder in a small bowl to make the honey-mustard sauce.
- Slice the slider buns in half and brush the inside with melted butter.
- Place the buns open-faced on a baking sheet and warm in the oven 3–5 minutes until lightly toasted.
- Put one hot dog in each bun, add a small spoonful of the honey-mustard sauce on top, and add a pickle slice if you like.
- Close the sliders, sprinkle with chopped parsley or chives, and serve immediately.
Enjoy these mini sliders warm—kid-approved, snack-time perfect!
Crescent-Roll Cups With Melty Cheddar
A cheesy, kid-friendly twist on pigs in a blanket — easy to make and perfect for little hands.
Ingredients:
- 1 can refrigerated crescent roll dough
- 8 cocktail or mini hot dogs (or 4 hot dogs cut into quarters)
- 1 cup shredded cheddar cheese
- 1 tablespoon melted butter (optional)
- 1 teaspoon poppy seeds or sesame seeds (optional)
- Ketchup and mustard for serving
How to Make:
- Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
- Unroll the crescent dough and separate into triangles; press seams together to form 8 small rectangles (or cut to fit mini hot dogs).
- Gently press each piece of dough into a muffin cup to form a little cup.
- Put a pinch of shredded cheddar in the bottom of each dough cup.
- Place one mini hot dog (or quartered hot dog) into each cup on top of the cheese.
- Sprinkle a little more cheddar over each hot dog so it melts on top.
- If you like, brush the dough edges with melted butter and sprinkle poppy or sesame seeds.
- Bake for 12–15 minutes, until the dough is golden and the cheese is bubbly.
- Let cool a couple minutes, then remove from the tin and serve with ketchup and mustard.
These melty crescent-roll cups are a fun, cheesy snack kids will love — dig in!
Pizza-Style Pigs in a Blanket
Pizza-Style Pigs in a Blanket — bite-size pizza fun wrapped in golden dough!
Ingredients:
- 1 package (8 oz) refrigerated crescent roll dough or pizza dough
- 12 cocktail or mini hot dogs (or sliced regular hot dogs into thirds)
- 1/2 cup pizza sauce or marinara
- 1 to 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan (optional)
- 1 tsp Italian seasoning or dried oregano
- 1 tbsp melted butter (optional, for brushing)
- Sesame or poppy seeds (optional, for sprinkling)
- Fresh basil or chopped parsley for garnish (optional)
How to Make:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the dough and separate into triangles (if using crescent dough) or small squares/rectangles (if using pizza dough).
- Spread a thin layer of pizza sauce on each piece of dough, leaving a small border.
- Sprinkle a pinch of shredded mozzarella (and a little Parmesan if using) onto the sauce.
- Place one cocktail hot dog (or a piece of sliced hot dog) near the wide end of each dough piece.
- Roll the dough around the hot dog, sealing the edges and tucking the ends under so they don’t unroll.
- Place the wrapped bites seam-side down on the prepared baking sheet, spacing them slightly apart.
- Brush the tops with melted butter and sprinkle with Italian seasoning and sesame or poppy seeds if you like.
- Bake 12–15 minutes, until the dough is golden brown and cheese is melted.
- Let cool for a couple minutes, then garnish with chopped basil or parsley and serve with extra pizza sauce for dipping.
Enjoy these mini pizza pigs in a blanket — pizza night just got portable and irresistible!
Sweet and Savory Brown Sugar Bacon Wraps
Sweet and salty bites that kids (and adults) will gobble in one go.
Ingredients:
- 12 slices of bacon (regular or thin-cut)
- 1/2 cup packed brown sugar
- 12 small hot dogs or cocktail sausages (or cut regular hot dogs into thirds)
- Toothpicks (about 12–24)
How to Make:
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup.
- Sprinkle the brown sugar evenly on a plate or shallow dish.
- Cut each bacon slice in half if using regular bacon so pieces are the right size to wrap the sausages.
- Roll each mini hot dog or sausage in a piece of bacon, then press the bacon seam gently so it sticks.
- Roll the bacon-wrapped sausages in the brown sugar so they’re lightly coated; press the sugar to help it cling.
- Place each sugar-coated bacon wrap seam-side down on the prepared baking sheet, spacing them a little apart.
- Secure with a toothpick through the center if needed to keep the wrap in place while baking.
- Bake 15–20 minutes, checking at around 12 minutes; bake until bacon is crispy and sugar is caramelized but not burned. Rotate the pan once for even browning.
- Let them cool a few minutes on the pan (the sugar will firm up) before transferring to a serving plate.
- Serve warm — these are best fresh and sticky-sweet!
Enjoy the sweet-and-salty crunch — perfect as a kid-friendly snack or party treat.
Pretzel-Crusted Pigs in a Blanket
Crunchy, salty pretzel coating turns classic pigs in a blanket into a kid-favorite snack with extra crunch.
Ingredients:
- 8 small hot dogs or cocktail sausages
- 1 sheet (about 8 oz) refrigerated crescent roll dough (or enough for 8 pieces)
- 1 1/2 cups pretzel crumbs (about 3 cups crushed pretzels)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon water
- Optional: mustard or ketchup for dipping
How to Make:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Crush pretzels in a zip-top bag or food processor until coarse crumbs form and pour into a shallow bowl.
- Unroll crescent dough and cut into 8 triangles or strips large enough to wrap each hot dog.
- Wrap each hot dog in a piece of dough, sealing the edge by pinching.
- Beat the egg with 1 tablespoon water to make an egg wash.
- Brush each wrapped hot dog lightly with egg wash.
- Press each one into the pretzel crumbs, turning to coat evenly so pretzel bits stick to the dough.
- Place coated pigs in a blanket on the prepared baking sheet, spaced about 1 inch apart.
- Brush any remaining melted butter over the tops for extra flavor and color.
- Bake 12–15 minutes, or until dough is golden brown and pretzel coating is crisp.
- Let cool for a few minutes, then serve warm with mustard or ketchup.
Enjoy the crunchy, salty twist on a kid-friendly classic!
Cheesy Jalapeño Popper Pigs in a Blanket
A gooey, slightly spicy twist on a classic — cheesy jalapeño popper pigs in a blanket that kids will actually ask for.
Ingredients:
- 8 cocktail or mini hot dogs or sausages
- 1 sheet refrigerated crescent roll dough (or pizza dough), divided into 8 pieces
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 small jalapeño, seeds removed and finely diced (use less for milder heat)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 egg, beaten (for egg wash)
- Optional: melted butter and a pinch of smoked paprika for brushing
How to Make:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the softened cream cheese, shredded cheddar, diced jalapeño, garlic powder, and salt until well combined.
- Unroll the dough and separate into 8 triangles (or cut into 8 equal rectangles if using pizza dough).
- Spread about 1 tablespoon of the cheese mixture onto the wide end of each dough piece.
- Place a mini hot dog on top of the cheese and roll the dough around it, sealing the edges as you go.
- Arrange the wrapped dogs seam-side down on the prepared baking sheet about 1 inch apart.
- Brush each pig in a blanket with the beaten egg for a golden finish.
- Optional: brush with a little melted butter and sprinkle a pinch of smoked paprika for extra flavor.
- Bake for 12–15 minutes, or until the dough is golden brown and the cheese is bubbly.
- Let cool for a couple of minutes before serving so the cheese isn’t too hot.
Serve warm and watch these cheesy, slightly spicy pigs in a blanket disappear — perfect for snacks, parties, or lunchbox wins!
Hawaiian Pineapple and Teriyaki Pigs in a Blanket
Tropical, tangy little bites kids will love — sweet pineapple and savory teriyaki meet mini hot dogs in flaky dough.
Ingredients:
- 1 can refrigerated crescent roll dough (8 oz)
- 24 mini cocktail sausages or mini hot dogs
- 1 cup canned pineapple tidbits, drained and patted dry
- 3 tablespoons teriyaki sauce
- 1 tablespoon honey or brown sugar (optional, for extra sweetness)
- 1 teaspoon vegetable oil or melted butter (for brushing)
- Sesame seeds for sprinkling (optional)
- Toothpicks (optional, for serving)
How to Make:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Open the crescent roll dough and separate into triangles; press seams together if needed to make small rectangles.
- Cut each triangle into 2–3 smaller pieces sized to wrap a mini sausage (you should have about 24 pieces).
- Toss the drained pineapple tidbits with teriyaki sauce and honey or brown sugar if using, just until coated.
- Place a small spoonful of the pineapple mixture and one mini sausage at the wide end of each dough piece.
- Roll the dough around the sausage and pineapple, sealing the edges lightly so it stays closed.
- Place each pig in a blanket seam-side down on the prepared baking sheet.
- Brush the tops lightly with oil or melted butter and sprinkle sesame seeds if you like.
- Bake 10–12 minutes, until the dough is golden brown and cooked through.
- Let cool a few minutes, then serve warm — stick a toothpick in each for easy kid-friendly snacking.
Enjoy these sweet-and-salty tropical pigs in a blanket — perfect for lunchboxes, parties, or a fun family snack!
Everything-Seasoned Garlic Butter Pigs in a Blanket
Crunchy, cheesy little garlic-butter pigs in a blanket with an Everything Bagel twist — kid-friendly and totally snackable.
Ingredients:
- 1 can refrigerated crescent roll dough (8 oz)
- 8 cocktail or mini hot dogs (or cut regular hot dogs into 8–12 pieces)
- 3 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
- 1 tbsp dried minced onion
- 1 tbsp dried minced garlic
- 1/2 tsp flaky sea salt (or regular salt to taste)
- 1/4 cup shredded cheddar or mozzarella (optional)
- 1 tbsp everything bagel seasoning mix (optional; use above mix instead if preferred)
- Ketchup and mustard for serving
How to Make:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Open the crescent dough and unroll; separate into triangles and press the perforations together to make full pieces.
- Place a mini hot dog (or piece) near the wide end of a dough triangle; sprinkle a little cheese on top if using.
- Roll the dough around the hot dog toward the point and place seam-side down on the prepared sheet.
- Repeat until all hot dogs are wrapped, spacing them slightly apart.
- In a small bowl, mix melted butter with garlic powder and onion powder.
- Brush each wrapped dog generously with the garlic butter mixture.
- Sprinkle the tops with the Everything Bagel mix (or combine poppy, sesame, dried onion, dried garlic, and salt and sprinkle).
- Bake 12–15 minutes until golden brown and puffed.
- Let cool 2 minutes on the pan, then transfer to a plate and serve with ketchup and mustard.
Give these garlicky, crunchy pigs in a blanket a try—perfect for little hands and big smiles!
Mini Corn Dog Pigs in a Blanket
A crunchy, kid-friendly twist on pigs in a blanket — mini corn dog bites perfect for snacking and lunchboxes.
Ingredients:
- 12 mini hot dogs or cocktail franks
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk (whole or 2% work best)
- 1 tablespoon vegetable oil (plus more for frying)
- Wooden toothpicks or small skewers (optional)
- Ketchup, mustard, or dipping sauce of choice
How to Make:
- Pat the mini hot dogs dry with a paper towel; if using, insert a toothpick or small skewer into each so they’re easy to dip and eat.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg with the milk and 1 tablespoon vegetable oil.
- Pour the wet mixture into the dry ingredients and stir until just combined; the batter should be thick and slightly lumpy.
- Heat about 1 to 1½ inches of vegetable oil in a heavy skillet or pot over medium heat until it reaches 350°F (or a small piece of batter sizzles and rises immediately).
- Holding the toothpick, dip each mini hot dog into the batter to coat evenly, letting excess drip off briefly.
- Carefully place the battered hot dogs into the hot oil in batches, frying 2–3 minutes per side until golden brown and crispy.
- Use tongs to transfer cooked mini corn dogs to a paper towel-lined plate to drain; repeat with remaining hot dogs.
- Let cool slightly, then serve warm with ketchup, mustard, or your favorite dip.
Enjoy these crunchy little corn dog pigs in a blanket — perfect for little hands and big smiles!
Puff Pastry Brie and Apple Pigs in a Blanket
Puff Pastry Brie and Apple Pigs in a Blanket — flaky, cheesy bites with a sweet apple surprise.
Ingredients:
- 1 sheet frozen puff pastry, thawed
- 4 oz (about 115 g) Brie cheese, rind removed and cut into small sticks or cubes
- 1 small apple (Honeycrisp, Gala, or Fuji), cored and thinly sliced or diced
- 1 tbsp honey
- 1 tsp lemon juice
- 1/4 tsp ground cinnamon (optional)
- 1 egg, beaten (for egg wash)
- 1 tbsp water (to mix with egg)
- Flour for dusting work surface
- Optional: a handful of chopped walnuts or pecans
How to Make:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss apple slices with honey, lemon juice, and cinnamon; set aside for a minute to macerate.
- Lightly flour your work surface and unfold the thawed puff pastry sheet.
- Cut pastry into rectangles about 3×3 inches (or size that fits your Brie pieces).
- Place a piece of Brie and a little of the apple mixture (and nuts, if using) near one edge of each pastry rectangle.
- Fold pastry over the filling and press edges to seal; crimp with a fork if you like.
- Mix beaten egg with water and brush each pastry pocket lightly with the egg wash.
- Place pastries on the prepared baking sheet, spacing them about 1 inch apart.
- Bake 12–15 minutes or until golden brown and puffed.
- Let cool a couple of minutes before serving so the cheese isn’t too hot.
Enjoy these warm, gooey puff pastry bites — perfect for little hands and big smiles!
Make-Ahead Freezer-Friendly Pigs in a Blanket
Perfect-for-later pigs in a blanket you can freeze and pull out whenever hungry.
Ingredients:
- 1 package (8 ounces) refrigerated crescent roll dough (or puff pastry)
- 24 cocktail or mini hot dogs (or cut regular hot dogs into thirds)
- 1 large egg (for egg wash)
- 1 tablespoon water
- 1 tablespoon melted butter (optional, for brushing)
- 1 teaspoon everything bagel seasoning, poppy seeds, or sesame seeds (optional)
- Nonstick cooking spray or parchment paper for the baking sheet
How to Make:
- Preheat oven to 375°F (190°C) only if you plan to bake now; for freezing no oven needed.
- Unroll crescent dough and separate into triangles if using crescent rolls; if using puff pastry, cut into 24 strips about 1 inch wide.
- Place one mini hot dog at the wide end of each triangle/strip and roll up toward the point, tucking the ends slightly so they’re sealed.
- Arrange finished pigs in a blanket on a baking sheet lined with parchment, leaving a little space between each.
- For freezing: place the tray in the freezer until the pigs in a blanket are solid (about 1–2 hours) then transfer them to a resealable freezer bag or airtight container; label and freeze up to 2 months.
- To bake from frozen: preheat oven to 375°F (190°C). Place frozen pigs in a blanket on a parchment-lined baking sheet; no need to thaw.
- Whisk the egg with 1 tablespoon water to make an egg wash. Brush the tops lightly with egg wash and sprinkle optional seeds or seasoning.
- Bake frozen pigs in a blanket 15–18 minutes, or until golden brown and heated through. If thawed, bake 10–12 minutes.
- If desired, brush with melted butter right after baking for extra shine and flavor.
- Let cool a minute or two before serving.
They’re perfect for busy days, parties, or snack attacks—dip and enjoy!
Conclusion
You’ll see these recipes win over kids fast, and you might wonder if simple twists really change the score. Test the theory: try two versions side-by-side, note which disappears first, and ask kids why. Keep portions small, label each flavor, and use a timer for fairness. The result will show what matters most—cheese, sauce, or crunch—so you can repeat the winner for easy, reliable snacks.