I adore this recipe because it’s the perfect balance of easy and impressive. The combination of buttery crescent rolls, savory hot dogs, and tangy mustard makes it irresistible. I can make a full batch in under 30 minutes, and they always come out golden and delicious. I also love how customizable they are—different seasonings, dips, or even cheese can make every batch unique. It’s a true crowd favorite for both kids and adults.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I start by preparing the everything bagel seasoning. I combine the poppy seeds, white and black sesame seeds, dried minced garlic, dried minced onion, and salt in a small bowl, stirring until evenly mixed.
Then I preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Next, I unroll the crescent dough straight from the fridge and separate it into triangles. I cut each triangle into three long strips, giving me 24 thin dough pieces. I brush each strip lightly with Dijon mustard, then place one mini hot dog on the wide end of the strip and roll it up tightly.
Once rolled, I place each one seam-side down on the prepared baking sheet. I whisk the egg in a small bowl until smooth and brush it over the tops of the dough to help them brown nicely. Then I sprinkle each one generously with the everything bagel seasoning mix.
I bake them for 10–14 minutes, or until they’re puffed and golden brown. While they bake, I whisk together the sour cream, mayo, Dijon mustard, and whole-grain mustard for a simple dipping sauce. Once the Pigs in a Blanket are done, I let them cool slightly and serve them warm with the dip.
Servings and Timing
This recipe makes about 24 mini snacks and takes just 27 minutes total—15 minutes of prep time and 12 minutes of baking. It’s ideal for parties, potlucks, or as a quick snack that everyone loves.
Variations
I like to change things up by adding a small slice of cheese under each hot dog before rolling for a melty surprise inside. Sometimes I use spicy brown mustard or honey mustard for a different flavor. For a breakfast twist, I swap the hot dogs for small sausages and serve them with maple syrup. If I’m short on time, I use pre-made everything bagel seasoning to keep it even simpler. I’ve even wrapped veggie or turkey dogs for a lighter option.
Storage/Reheating
I store leftover Pigs in a Blanket in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I pop them into the oven at 350°F for about 5–7 minutes until warm and flaky again. I avoid microwaving them since it makes the dough soft instead of crisp. They can also be frozen before baking—just thaw them in the fridge before popping them in the oven.
FAQs
Can I make these ahead of time?
Yes, I assemble them a few hours before baking and keep them covered in the fridge until ready to cook.
What if I don’t have everything bagel seasoning?
I mix sesame seeds, garlic powder, onion powder, and a little salt for a quick homemade version.
Can I use puff pastry instead of crescent rolls?
Absolutely! Puff pastry makes them extra flaky—just cut it into strips and roll as usual.
What’s the best way to keep them warm for parties?
I keep them on a baking sheet in a 200°F oven until ready to serve.
Can I make them without mustard?
Yes, though I love the flavor it adds. I sometimes use ketchup or cheese spread instead.
What can I use as a dipping sauce?
I like Dijon mayo dip, spicy ketchup, honey mustard, or even ranch dressing.
Can I use veggie or turkey hot dogs?
Yes, any type of small sausage or frank works great in this recipe.
How do I prevent the dough from unrolling while baking?
I always place them seam-side down and make sure the dough is snugly wrapped.
Can I make larger ones with full-sized hot dogs?
Yes, I cut the crescent rolls in half instead of thirds and bake a bit longer until golden.
How do I make them extra golden?
Brushing with egg wash before baking helps give them that beautiful, shiny golden finish.
Conclusion
These Pigs in a Blanket are one of my favorite easy appetizers because they’re always a hit. I love how the buttery dough, savory franks, and everything bagel topping come together in perfect harmony. They’re crispy on the outside, soft inside, and full of flavor. Whether I’m hosting a party or just craving a fun snack, this recipe never fails to impress—and they disappear from the plate in minutes every time.
These Pigs in a Blanket are flaky, golden, and irresistibly delicious. Mini cocktail franks are wrapped in buttery crescent dough, brushed with mustard, and topped with homemade everything bagel seasoning for the perfect crunchy, flavorful bite—ideal for parties, snacks, or game day gatherings.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a small bowl, mix poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion, and flaky salt to create the everything bagel seasoning.
Unroll the crescent dough and separate it into triangles. Cut each triangle into 3 long strips to make 24 pieces.
Brush each dough strip lightly with Dijon mustard. Place one mini hot dog at the wide end and roll tightly toward the tip.
Arrange each roll seam-side down on the prepared baking sheet. Brush the tops with beaten egg and sprinkle generously with everything bagel seasoning.
Bake for 10–14 minutes, or until puffed and golden brown.
Meanwhile, make the dipping sauce by whisking together sour cream, mayonnaise, Dijon mustard, and whole-grain mustard in a small bowl.
Let the Pigs in a Blanket cool slightly, then serve warm with the dipping sauce.
Notes
Add a slice of cheese under each hot dog for extra flavor.
Use puff pastry instead of crescent rolls for a flakier texture.
To make ahead, assemble and refrigerate until ready to bake.
Reheat leftovers in the oven at 350°F for 5–7 minutes to restore crispness.
Freeze unbaked rolls and thaw in the fridge before baking as usual.
