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By: Becky Hardin
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Pigs in a Blanket will be all the rage at your next party. This crescent roll recipe is easy, fun, and oh-so-delicious. These Lil’ Smokies wrapped in sharp cheddar, crescent roll dough, and brushed with Parmesan ranch butter are sure to be a hit.
Table of Contents
What’s in Pigs in a Blanket with Cheese?
Pigs in a blanket are such a fun finger food. We’re using Lil Smokies with cheese and ranch Parmesan butter to put a creative twist on a classic party appetizer.
- Crescent Rolls: Refrigerated crescent roll dough is the perfect easy hack for fluffy, flaky pigs in a blanket. You can also make your own crescent rolls if you prefer.
- Cheddar Cheese: I like to use sharp cheddar cheese because it offsets the richness of the buttery crescent dough.
- Lil Smokies: Perfectly sized for these two-bite appetizers. You can also make your own in a crockpot.
- Salted Butter: Helps the seasoning and cheese stick to the crescent rolls.
- Ranch Seasoning: Adds that classic tangy and herbal flavor that compliments these pigs in a blanket so well.
- Parmesan Cheese: Adds a bit of salty umami flavor.
Pro Tip: Serve these pigs in a blanket with creamy ranch dressing!
Pigs in a Blanket Variations
It’s easy to change up the flavor of these pigs in a blanket by using a different type of cheese and/or seasoning. Try using Monterey jack, pepper jack, Swiss, or American cheese. Swap the ranch seasoning for everything bagel seasoning, Italian seasoning, or za’atar to change up the flavor!
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Why are they called pigs in a blanket?
Traditionally, this recipe has little smokies, hot dogs, Vienna sausages, or breakfast sausages wrapped in some sort of pastry, such as crescent dough, biscuit dough, or pancake mix. So they are pigs (pork) wrapped in a blanket of dough, hence the cute name!
Can you use different sausages?
You sure can! While I love lil smokies for their smoky barbecue flavor, you can also use Vienna sausages or hot dogs in this recipe. You could also use turkey or chicken-based sausages.
How long do you cook pigs in a blanket?
This appetizer takes just about 15 minutes to bake!
Can you make pigs in a blanket ahead of time?
Yes, pigs in a blanket can be made ahead of time and stored in the refrigerator or freezer until ready to bake.
How to Store and Reheat
Store leftover pigs in a blanket in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 5-7 minutes, or until warmed through.
How to Freeze
Freeze pigs in a blanket in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding a few minutes to the final bake time.
Serving Suggestions
These pigs in a blanket are perfect dipped in ranch dressing or barbecue sauce! Serve them alongside matchsticked carrots and celery to add a bit of roughage. They pair so well with other dippable appetizers, like pepperoni pizza rolls, baked turkey meatballs, or jalapeno poppers.
Recipe
Pigs in a Blanket Recipe
4.64 from 95 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 15 minutes minutes
Total: 30 minutes minutes
Serves10
Print Rate
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Cheesy, ranch Parmesan butter-brushed Lil Smokies Pigs in a Blanket are sure to be a hit at your next potluck!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 24 ounces refrigerated crescent rolls (2 cans)
- 8 slices sharp cheddar cheese cut into quarters
- 30 lil smokies co*cktail sausages
- 4 tablespoons salted butter melted (½ stick)
- ½ ounce ranch seasoning (½ packet) – click for recipe!
- 1 tablespoon freshly grated Parmesan cheese
Recommended Equipment
Instructions
Preheat oven to 425°F and line a large baking sheet with parchment paper. Set aside.
Roll out the crescent roll dough and separate by the triangles provided. Cut each triangle in half to create to smaller same shape triangles.
24 ounces refrigerated crescent rolls
Starting at the bigger end of each triangle, lay a small square of cheese, topped with a sausage, then roll up on itself. Lay on the baking sheet. Continue until all 30 pigs in a blanket are on your baking sheet.
30 lil smokies, 8 slices sharp cheddar cheese
Combine the melted butter, ranch seasoning, and Parmesan in a small bowl.
4 tablespoons salted butter, ½ ounce ranch seasoning, 1 tablespoon freshly grated Parmesan cheese
Brush the rolled up pigs in a blanket with the butter.
Bake for 12-15 minutes or until the dough is browned and cooked through.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Not a fan of lil smokies? Use Vienna sausages or hot dogs instead!
Storage: Store pigs in a blanket in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 3pigs in a blanket Calories: 457kcal (23%) Carbohydrates: 29g (10%) Protein: 11g (22%) Fat: 34g (52%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 6g Monounsaturated Fat: 9g Trans Fat: 0.2g Cholesterol: 52mg (17%) Sodium: 1108mg (48%) Potassium: 66mg (2%) Sugar: 7g (8%) Vitamin A: 369IU (7%) Calcium: 167mg (17%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Pastry-Wrapped Sausage Recipes We Love
- Everything Bagel Pigs in a Blanket
- Sausage Rolls
- Pretzel Dogs
Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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56 Comments
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Karan Larabee
Posted on 7/22/2023
This is an awesome, easy to make recipe. Thanks for sharing it.
Reply
Denise
Posted on 6/1/2023
I have not made these yet, but love the recipe. I only have one question. If I want to make these ahead and freeze them do I cook them first or leave them on a cookie sheet until almost frozen and put them in a container or just put them in a container and freeze?
Reply
Samantha Marceau
Posted on 6/1/2023
Reply to Denise
We would spread them out on a cookie sheet until frozen, then transfer to an airtight container!
Reply
walter lee
Posted on 3/11/2023
How do you make the ranch for dipping the pigs in a blanket? Or is it extra butter, Parmesan cheese and
Ranch mixture?
Reply
Samantha Marceau
Posted on 3/13/2023
Reply to walter lee
We just used ranch dressing, but ranch seasoning mixed into sour cream would also be delish!
Reply
Vanessa
Posted on 11/15/2021
What is the green seasoning you put on top in the end ?
Reply
Becky Hardin
Posted on 11/18/2021
Reply to Vanessa
It’s parsley!
Reply
Christopher Smith
Posted on 7/11/2021
Great recipe thank so much so yummy
Reply
Becky Hardin
Posted on 7/20/2021
Reply to Christopher Smith
Thanks for stopping by!
Reply
Mary
Posted on 2/16/2021
A real hit at our mini Super Bowl party
Reply
Becky Hardin
Posted on 2/23/2021
Reply to Mary
They look delicious, Mary!
Reply
tanya
Posted on 6/27/2020
Very nice blog and articles. I am really very happy to visit your blog. Now I am found which I actually want. I check your blog every day and try to learn something from your blog. Thank you and waiting for your new post.
Reply
Becky Hardin
Posted on 7/1/2020
Reply to tanya
Thanks you, Tanya! I’m glad you love it!
Reply
Lisa
Posted on 6/14/2020
Wow… I just read through the comments (to make sure I’m not repeating a question that anyone; or everyone, else may have already asked…
Firstly – I’d like to say that I felt compelled… no… strongly obliged, to tell you that I had absolutely no problem finding the directions for making the ranch/butter dipping/basting sauce….
Now – onto the question that I don’t believe anyone else has asked yet In the comments section – What if you don’t have the ranch seasoning, and (I’m assuming) the closest substitute I can currently find in my kitchen is just regular ol’ Ranch dressing? Could that be an appropriate substitute, and if so then what amount should i be using?
Also – Do you have any additional suggestions of any kind when it comes to any sort of modifications or additions that could be made to this recipe?
FYI- I adore nothing more than a well-seasoned dish– particularly those that can still manage to surprise me by needing little; if any, salt. Dips and sauces will always be my absolutely favorite part of any meal though, so I always do whatever I can to make sure that those are either (the ever-elusive) natural crowd-pleasers, or that the selection I have to offer has enough just enough of a variety to have something for everyone (but not so much variety that anyone feels like they “missed out” on something
Reply
Becky Hardin
Posted on 7/7/2020
Reply to Lisa
It will likely work, but the flavors will be muted. To get the same amount of ranch flavor in the dish as you’d have gotten from the dry mix, you’d have to use as much as the dry packet would make which is typically a couple of cups of dressing!
Reply
talkokay
Posted on 3/18/2020
This is absolute gold. I was not expecting that I’d get so much out of reading your write up! You’ve just got yourself a returning visitor.
Reply
Becky Hardin
Posted on 3/24/2020
Reply to talkokay
Thank you so much!! I’m glad you are enjoying the site and recipes!
Reply
Totracking
Posted on 1/20/2020
I found this is an informative and interesting blog so I think so it is very useful and knowledgeable. I would like to thank you for the efforts you have made in writing this blog.
Reply
Becky Hardin
Posted on 1/23/2020
Reply to Totracking
Thank you, that means a lot!
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