Pigs in a Blanket
Delicious pigs in a blanket made with hot dogs wrapped in buttery, flaky crescent dough.
Equipment
- oven
- baking sheet
- parchment paper
- Paper towel
- Knife
Ingredients
- 1 8-ounce can Refrigerated Crescent Roll Dough
- 8 regular-sized Hot Dogs (or 12-ounce pkg. Cocktail Weiners)
- 1 Egg (for egg wash)
Optional Seasonings
- Sea Salt Flakes
- Sesame Seeds
- Poppy Seeds
- Everything Bagel Seasoning
- Garlic Powder
Dipping Sauces
- Ketchup
- Mustard
- Cheese Sauce
Instructions
- Preheat Your Oven: Set the oven to 375 degrees F. Open the can and unroll the crescent rolls. Separate the dough along the perforated lines into 8 triangles. Pat the hot dogs dry with a paper towel if they’re moist.
- If using small cocktail weiners, cut each triangle of dough into 3 small triangles. Then, place the cocktail wiener on the thicker side of the triangle, and roll it towards the tip.
- If using Extra-Large Hot Dogs, cut each extra-large hot dog into 3 equal segments (about 2 to 3 inches long each) or leave it whole.
- For regular sized hot dogs, place a hot dog at the wide end of each crescent triangle. Roll towards the tip, tucking in any loose edges.
- Lightly brush the top of each rolled hot dog with beaten egg. Sprinkle with desired seasonings.
- Bake: Arrange the wrapped hot dogs on a baking sheet lined with parchment paper or lightly greased. Bake for 12-15 minutes, or until golden brown.
- Let them cool for a couple of minutes. Serve with dipping sauces.
Notes
You can use different types of hot dogs or dough alternatives. Assemble them in advance and refrigerate for up to 1 day before baking. They can also be frozen and reheated.
Nutrition
Serving: 1pieceCalories: 180kcalCarbohydrates: 14gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 420mgPotassium: 150mgSugar: 1gVitamin A: 120IUCalcium: 20mgIron: 1mg
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