Cheesy Pigs in a Blanket
The best way to use a pack of mini hot dogs is to make a batch of Cheesy Pigs in a Blanket. A staple of midwestern potlucks and parties, Pigs in a Blanket are loved for their simplicity and deliciousness.
For our recipe, we wanted to figure out a couple of ways to elevate these cheesy dogs, without getting too far away from the dish’s roots. The first thing we did is add Swiss cheese, mostly because cheese makes just about everything taste better, it also doesn’t hurt that it helps the little piggies hold on to their blankets.
The second thing we did is figure out a better way to assemble the dogs. Most Pigs in a Blanket recipes call for the cook to follow the perforated lines embedded into the crescent roll dough, which means almost every little pig ends up with a differently sized blanket.
We recommend spreading the dough out and cutting it into long strips that are a little narrower than the length of a mini hot dog. The perforations essentially disappear during the baking process. Another tip when you’re making cheesy dogs is to bake them on a silicone mat, so any cheese that spills out slides right off.
We also like to serve these as an appetizer with a good German mustard to cut through some of the richness in the dough and the little dogs.
Cheesy Pigs in a BlanketPrint Pin Recipe
- 1 package mini hot dogs
- 1 package crescent dough
- 7 slices Swiss cheese
- Lay the dough flat out on a cutting board and cut it into strips that are slightly smaller than the length of a mini hot dog. Cut the cheese into thirds.
- Set a piece of cheese on the dough, followed by a little wienie, roll the dough over and cut it off where the two ends of the dough touch. Repeat the process until all the dough or hot dogs are used up.
- Set each pig in a blanket on a baking sheet lined with a silicon pad. Bake in a 375ºF oven for 12 to 14 minutes. The dogs are ready when the dough has turned a nice golden brown.
- Serve with a good German mustard.
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