Pigs in a Blanket (Wrapped Hot Dogs)
Mini hot dogs wrapped in crescent dough, baked golden with mustard dipping sauce.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Pigs in a Blanket (Wrapped Hot Dogs) recipe takes 30 min and makes 8 servings. Pigs in a blanket are bite-size American party snacks made by wrapping mini cocktail sausages in crescent-roll dough and baking until puffed and golden.
Helpful guides
Instructions
Preheat oven to 375 degrees Fahrenheit and line two sheet pans with parchment. Pat cocktail franks dry so dough adheres and stays crisp rather than steaming. Keep crescent dough refrigerated until use because warm dough becomes sticky and difficult to cut into neat strips.
Unroll crescent dough and press perforations together to form solid sheets. Cut each sheet into sixteen narrow triangles or strips about one inch wide at the base. Smaller strips wrap neatly around mini franks without excessive overlapping dough that stays raw inside after baking.
Wrap each frank in a dough strip, starting at the wide end and rolling to the point, tucking the tip underneath to seal. Place seam-side down on prepared pans with one inch of space for puffing. Proper sealing prevents unwrapping and exposes even dough to hot air for uniform browning.
Brush tops lightly with melted butter and sprinkle with sesame seeds, garlic powder, and salt for flavor and golden color. Butter promotes browning and helps seasonings stick without making dough greasy when applied thinly. Avoid heavy brushing that pools and prevents crisping.
Bake 15 to 18 minutes, rotating pans halfway, until dough is puffed, deep golden brown, and cooked through to the center. Franks should reach 160 degrees Fahrenheit and sizzle lightly. If bottoms brown faster than tops, move pans higher or reduce time by two minutes and check early.
Cool three minutes so filling settles and dough firms for easy picking. Serve warm with mustard and ketchup in small bowls. For parties, hold in a 200 degree oven up to 20 minutes on a rack.
Refrigerate leftovers within two hours and reheat to 165 degrees before serving again.
Troubleshooting — fixes, not repeats
- If dough unwraps, tips were not sealed or placed upward; tuck firmly underneath and place seam-side down with space to puff.
- If bottoms are doughy, pans were overcrowded or oven too cool; space one inch apart, verify 375 degrees, and use light-colored pans.
- If tops brown too fast, oven runs hot or rack too high; move to center, tent loosely with foil, and check two minutes early.
- If franks split, they overbaked or were pricked; bake just until golden and avoid piercing skins before wrapping.
Make it your way
- For cheesy pigs, place a small strip of cheddar inside the dough before rolling around each frank and seal tightly.
- For everything-seasoning pigs, brush with egg wash instead of butter and sprinkle everything bagel seasoning generously.
- Keep wrapping and baking times identical, checking that cheese is melted but not leaking excessively from seams.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat at 350 degrees Fahrenheit for eight minutes until hot and crisp, reaching 165 degrees internally.
Freeze baked pieces up to one month; thaw overnight and re-crisp in the oven.
FAQ
Can I use hot dogs?
Yes, cut regular hot dogs into thirds to mimic cocktail size, patting dry before wrapping. Full-size hot dogs wrapped whole need larger dough pieces and longer baking, so mini pieces bake more evenly. Choose standard beef or pork franks and cook to steaming throughout before serving.
Can I make them ahead?
Yes, wrap up to one day ahead, cover tightly, and refrigerate unbaked. Bake from chilled, adding two minutes as needed until golden. Baked leftovers also reheat well in the oven. Avoid holding unbaked dough at room temperature long because butter softens and wrapping becomes sticky.
What dips go well?
Yellow mustard, ketchup, barbecue sauce, honey mustard, and cheese sauce all pair well with mild franks and buttery dough. Serve two or three options in small bowls with spoons. Keep cold cheese dips refrigerated until serving and warm them gently, discarding leftovers that contacted used snack sticks.