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Cheddar Pigs In A Blanket – Sliced cheddar cheese and flaked salt takes this classic game day recipe and turns up the flavor! A FAST and EASY appetizer for holiday parties, get-togethers, or events! Along with the easy whisk-together dipping sauce, I promise you there won’t be any left over!
Cheddar Pigs In A Blanket Recipe
If you find yourself in need of a fast and easy appetizer recipe because you’re all of a sudden the host for a game day party, or you get invited to a last-minute get-together, this easy appetizer with only three main ingredients is just the ticket!
Ready in 15 minutes and made with super easy-to-find convenience ingredients, it’s a fan favorite that everyone just gobbles up.
Mini food, especially when it’s warm and baked with cheese inside. is an automatic comfort food recipe that people just adore.
The dip isn’t even necessary but being that it’s only made with 3 other basic ingredients is one of those why-not type of delicious little additions.
Ingredients In Cheesy Pigs In a Blanket with Dipping Sauce
This game day appetizer or holiday party favorite doesn’t get any easier!
You’ll need the following for the pigs in a blanket and the dip:
- Crescent rolls
- Little beef franks or little smokies
- Cheddar cheese
- Flaked salt, optional for garnish and flavor
- Yellow mustard
- Light brown sugar
How To Make Pigs In a Blanket With Cheese
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper and set it aside.
Unroll the cans of crescent roll dough, slice it along the perforated lines, then slice each triangle into 3 skinnier triangles.
Alternatively, you can just slice them in half if you prefer a bigger roll on your pigs in a blanket, but you’ll only be able to make 36 instead of 40.
Pat the little beef franks or little smokies (same ingredient, goes by a different name depending on who you talk to) dry with a paper towel and slice each of the cheese slices into 8 pieces.
Place a piece of cheese on the larger end of each of the crescent pieces.
Place a beef frank on top of the larger end with the cheese and dough, then roll up, and place the rolls on the prepared baking sheet.
Repeat with the others, placing them at least 1 inch apart on your baking sheet.
Optionally sprinkle with flaked salt and bake until the rolls are golden brown.
While the pigs are baking, prepare the dipping sauce by whisking together the kitchen, mustard, and brown sugar in a small bowl.
What Kind Of Cheese Is Best to Use?
I use cheddar cheese when I make this easy appetizer but you can also use American cheese.
Make sure to use sandwich-sized or burger-sized cheese slices that are about 4×4-inches which frequently come in a 10-slice resealable package or similar.
Can I Make Pigs In a Blanket In Advance?
The rolls can be prepped for baking up to 2 hours in advance.
Cover the baking sheet with plastic wrap and place in the refrigerator until you’re ready to bake them.
The dipping sauce is a whisk-together sauce that’s ready in seconds so you can make that while the pigs in a blanket bake.
Tips For The Best Cheddar Pigs In a Blanket
The parchment paper not only helps with cleanup but it helps prevent the pigs in a blanket from sticking as well as in my opinion helps the bread bake up with a better texture, although you could try it I suppose skipping the parchment and see how you like the texture of the bread.
I like the additional of flaked sea salt for both flavor, texture contrast, and the appearance, although it’s optional.
Each 14-ounce package of beef franks or little smokies will have about 40 in it.
As written with the two cans of crescent rolls, you should yield about 40 cheddar pigs in a blanket. Mind you, they’re bite size and it’s so easy to have a few or more than a few!
If you make extra or find yourself with extra on your hands, although not likely, the pigs in a blanket reheat great in the oven or air fryer, but terribly in the microwave.
Although I can think of no better dip that’s made with ketchup and mustard for hotdogs, or shall I say mini beef franks, if you want to branch out and try something else go for it.
For example, you can try Spicy Sriracha Mustard or Comeback Sauce in my 5 Dip and Marinade Recipes post.
They’re all whisk-together, super easy, and crowd favorites.
Pigs In A Blanket
- two 8-ounce cans refrigerated crescent rolls* (See Notes)
- one 14-ounce package little beef franks or little smokies
- 5 slices cheddar cheese (4×4-inch squares)** (See Notes)
- flaked sea salt, optional for garnish
- heaping 1/2 cup ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon light brown sugar, packed; to taste
- Pigs In A Blanket – Preheat the oven to 375F and line a baking sheet with parchment paper*** (See Notes), set aside.
- Unroll the cans of crescent roll dough* and slice along the perforated lines of the triangles.
- Then slice each triangle into 3 skinnier triangles. Alternatively, you can just slight them in half if you prefer a bigger roll on your pigs in a blanket, but you’ll only be able to make 36 instead of 40.
- Pat the little beef franks or little smokies dry with a paper towel; set aside.
- Slice each cheese slices into 8 pieces (1×2-inches approximately).
- Pace a piece of cheese on the larger end of each of the crescent triangle pieces.
- Place a little beef frank on top of the larger end with the cheese and dough and then roll up, and place on the prepared baking sheet spaced at least 1 inch apart.
- Repeat the process with the other remaining ingredients.
- Optionally sprinkle with flaked salt and bake for 12 to 15 minutes, or until the rolls are as golden brown as desired; rotate baking sheet once midway through to ensure even browning. Start checking at 10 minutes and keep an eye on them in the final minutes of baking because crescent roll dough can cook fast as it’s approaching the end of cooking. While the pigs in a blanket bake, make the dipping sauce.
- Dipping Sauce – To a small bowl, combine all the ingredients, whisk to combine, taste to check for flavor balance, and make any tweaks if desired.
- Serve the freshly baked pigs in a blanket warm with the dipping sauce. Extra dipping sauce will keep airtight for 1 week in the fridge. Pigs in a blanket are best served fresh however they will reheat well in the oven or an air fryer but terribly in the microwave.
*I use Original Crescent Roll Dough although I’m sure you can use any of the other many flavors such as Buttery, Flaky, Reduced Fat, etc.
**I use cheddar cheese when I make these but you can also use American cheese. Make sure to use sandwich-sized or burger-sized cheese slices that are about 4×4-inches which frequently come in a 10-slice resealable package or similar.
***The parchment paper not only helps with cleanup but it helps prevent the pigs in a blanket from sticking as well as in my opinion helps the bread bake up with a better texture, although you could try it I suppose skipping the parchment and see how you like the texture of the bread.
Amount Per Serving:
Calories: 63Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 132mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 2g
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