Piglets in a blanket are a classic appetizer. Who knows when they first appeared, but for some reason I associate them with the 1950s, when anything small in size or suitable for toothpicks was considered a sophisticated, high-fashion snack. They sat next to the JELLO pan.
These simple suckling pigs in a covered appetizer have stood the test of time, but they needed a little relief, so I added the cheese! Because cheese makes everything better, don’t you think?
Why are they called pigs in a blanket? Simply put, cocktail weiners are pork, and pork comes from a pig. The growing mass is the blanket. Most weiner cocktails these days are made with beef, but they’ve kept the adorable name.
What is in this article?
- what will you need
- Believe them!
- Pork sauce in a blanket
- forwarding and storage
- Cheese pigs in a blanket
what will you need
The ingredient list is short and sweet, but you’ll likely have to stop by the store unless cocktail weiners and rising dough are on your standard kitchen staple list. My kids probably wish these were on mine!
- Cold crescent dough – He jokes that this is not a standard kitchen item. Truth is, it probably wouldn’t last long because I find many ways to get enough crescent dough, one of which is as actual rolls. With canned stuff so good, I have little reason to make the dough from scratch.
- cocktail sausages – I buy the standard mini meat dogs, but they come in flavors and if you want to get brave, buy a pack of those stuffed with cheese. DOUBLE CHEESE!
- Grated cheese- I recommend grating queso fresco instead of pre-grated. Pre-shredded cheese can be a great time saver, but it adds a starch that can affect the melting factor.
- egg wash – This can be just by beating the egg or mixed with cream, which is my preference. It gives the buds a silky and even sticky finish to which the sesame seeds adhere.
Can you make pigs in a blanket out of whole hotdogs? Sure! Just use a large piece of crescent dough. You will need to double or even triple the amount of crescent dough you need.
Can you make pigs in a blanket out of cookies? You may! I would suggest cutting the cookie in half lengthwise and then flattening it further with the palm of your hand. Cook them from there anyway!
Preparation is simple! I also like to involve my children.
- Preheat oven and lightly coat a baking sheet with cooking spray or line with parchment paper to make cleanup easier and prevent sticking.
- Unroll the cold crescent dough, dividing it into 4 square sections. Join the perforated sections and cut them into 5 1-inch strips. This type of dough works best when it’s cold, so don’t take it out of the fridge until you’re ready to use it.
- Put a pinch of grated cheese on the edge of each strip, garnish with a cocktail sausage, and then roll it all the way up, holding it tight enough. Place on the baking sheet seam side down to resist the urge to relax. Repeat with the other ingredients.
- If you’re going to be stuffing them with anything or just want your piglets in a blanket to look shiny, I highly recommend the added step of an egg wash. Beat the egg and cream together and then lightly grease the top of each pig with cheese on a blanket. Sprinkle generously with sesame seeds.
- Cook until top is golden brown. Remove from the oven and let cool for a few minutes, they will be very hot! Serve with your favorite sauce.
They may be simple, but the ways you can customize them are vast.
- Cheese- This is probably the most obvious! Spicy cheddar cheese creates a classic cheesy dog flavor, while a pepper jack turns this buttery treat into a Mexican-inspired dish. Swiss, Havarti, monterey jack, mozzarella, be the judge! You can even make a variety.
- Condiments- Sesame seeds or nothing is traditional, but these cheesy wonders were created long before Everything Bagel Seasoning was invented. Sprinkle it on top or just coarse kosher salt. Italian dressing is also a nice addition. Poppy seeds and celery are great too!
- more padding– Bacon, chopped or roasted bell peppers, jalapeños, and garlic are also fun additions. Add a pinch along with the cheese and bake! If you’re using something that tends to be juicy, like bell peppers, pat them dry with a paper towel before including them.
Pork sauce in a blanket
Soaking sauces for your Cheesy Pigs in a blanket is a matter of preference. Mine is usually made with homemade ketchup and honey mustard, but you can also use a barbecue sauce or creamy Italian dressing.
Other people find them fun with a hot sauce like Nashville Hot Sauce or even chipotle mayonnaise or hot tomato sauce.
forwarding and storage
Can suckling pigs in blankets be served cold? You could eat them cold, but I don’t think they’d be that delicious. They need to be cooked. Eating raw crescent pasta is not safe.
Can pigs in a blanket be made ahead of time? Yes! You can prepare them up to two points. The first thing is to wrap the cocktail weiners in crescent dough, then cover and refrigerate until ready to cook. Just use the beaten egg, cook and serve.
The second way would be to fully cook them and lightly warm them in foil when ready to serve.
Can you freeze pigs in a blanket? You can freeze cooked pigs in a blanket. Most crescent noodles recommend not freezing them raw. You can freeze cooked pork in a blanket in an airtight container for 3-4 months. Heat at 350 degrees for 10-12 minutes or until hot.
Here are some more fun ideas to bring to potluck!
- Grape Jelly Meatballs
- Creamy spinach and artichoke sauce
- cheeseburger pizza
- korean corn dog
Jalapeno Pineapple Sauce on Mini Hot Dogs
The Pineapple Jalapeno Sauce on Mini Hot Dogs is a simple and creative way to increase the spread of tailgating! Lush, sweet pineapple paired with spiced jalapeños and diced green chiles.
Easy BBQ Pulled Pork Bun This semi-homemade pulled pork bun is a quick and easy option for the kids! It’s an easy Pulled Pork recipe that will be ready in just 15 minutes!
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Cheese pigs in a blanket
Pigs in a blanket are great, but what if you turn them into CHEESE pigs in a blanket? Serve with a creamy homemade honey mustard sauce! Prep Time10 minCook Time15 minTotal Time25 min Course: Appetizer, AppetizerCuisine: AmericanKeyword: Pigs in a blanket Servings: 20 Calories: 73kcal Author: Jessica Formicola Cook ModePrevent screen from dimming
Pigs in a sheet:
- 1 can of cold crescent dough
- 20 cocktail sausages
- 1/4 cup cheese, grated
For the beaten egg (optional):
- 1 egg
- 2 teaspoons of cream
- 1 tablespoon sesame seeds, toasted
- Preheat oven to 350 degrees. Lightly coat a baking sheet with cooking spray or line with parchment paper.
- Unroll the cold crescent dough, dividing it into 4 square sections. Join the perforated sections and cut them into 5 1-inch strips.
- Place a sprinkle of shredded cheese on the edge of each strip, garnish with a cocktail sausage, then roll up completely. Arrange on the baking sheet seam side down.
- Repeat with remaining crescent batter and cocktail weiners.
- To taste, beat the egg and cream together. Lightly sprinkle the top of each pork with cheese on a blanket then sprinkle with sesame seeds.
- Bake for 13-15 minutes or until top is golden brown. Serve with honey, mustard, barbecue sauce, or ketchup.
- If you’ve tried this recipe, come back and let us know how it went.
Calories: 73kcal | Carbs: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 173mg | Potassium: 39mg | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1.2mg