Name: Easy Pigs in a Blanket
Prep time: 35 min
Cook time: 22 min
Total time: 57 min
Ingredients: 2 8 oz. pkgs refrigerated crescent roll dough ((8-count each, I use Pillsbury)); 1 14 oz. pkg cocktail franks/preferably little smokies ((I use Hillshire Farms Lit’l Smokies)); 2 tablespoons Dijon mustard; 4 tablespoons unsalted butter, (melted); 1 tablespoon dried minced onions; 1 teaspoon poppy seeds; 1 teaspoon dried parsley; 1/4 tsp EACH salt, pepper, garlic powder; 1/2 cup mayonnaise; 2 tablespoons hot honey ((or regular with 1-3 tsps hot sauce)); 2 tablespoons yellow mustard; 1 tablespoon Dijon mustard

These pigs in a blanket take the classic to the next level with simple, flavor-packed upgrades like poppy seed butter brushed over buttery crescent dough! Baked into a show-stopping pull-apart wreath and served with hot honey mustard, they’re guaranteed to disappear fast. Follow along for expert tips, step-by-step photos, and crave-worthy variations.

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top view of pigs in a blanket being eaten with hands

Why you’ll love pigs in a blanket crescent rolls

Bakery-style poppy seed butter: A savory brush of butter, onions, spices, and poppy seeds enhances browning and elevates every bite.
Dijon-brushed crescent dough: Adds subtle tang and depth that balances the buttery rolls.
Little Smokies over plain franks: Smoked sausages deliver richer flavor and stay juicier as they bake.
Pull-apart wreath presentation: Elegant, shareable, and perfect for entertaining.
Hot honey mustard dipping sauce: A creamy, sweet-heat dip that takes these pigs in a blanket to the next level.
Easy and foolproof: Simple steps with big flavor payoff every time!

dipping pig in a blanket in honey mustard

Pigs in a Blanket Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Cocktail franks: I suggest Hillshire Farm Lit’l Smokies or another brand of little smokies instead of plain cocktail franks. These bite-sized, smoked sausages have a deeper, richer flavor and a slightly firmer texture than plain cocktail franks, which helps them stay juicy and flavorful as they bake.
Refrigerated crescent roll dough: The classic choice for pigs in a blanket, that’s super easy to work with. I use two Pilsbury brand 8-ounce tubes that have eight rolls per package.
Dijon mustard: Adds a subtle tang and depth of flavor that cuts through the richness of the dough and sausages without overpowering them.
Poppy Seed Butter: Melted butter mixed with dried minced onion, poppy seeds, dried parsley, salt, pepper, and garlic powder to brush over the dough before baking.
Dried minced onions: These are the dehydrated onion flakes found with the spices. Use them straight from the bottle without hydrating first.
Poppy seeds: These are nutty, slightly fruity seeds with a light, pleasant crunch. You can usually find poppy seeds at the grocery store, next to the spices, or on Amazon here.
Hot Honey Mustard Dipping Sauce: A creamy blend of mayonnaise, hot honey (or honey with hot sauce), yellow mustard, and Dijon mustard for the perfect sweet-heat balance. This sauce can be adjusted for mild or spicy preferences.

pigs in a blanket recipe ingredients: Pillsbury crescent rolls, little smokies, Dijon mustard, butter, poppy seeds and spices

How to Make Pigs in a Blanket

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Brush with Dijon. Working with one package at a time, unroll the crescent rolls on a flat surface. While still connected, brush all over with the two tablespoons of Dijon mustard.

showing how to make Pigs in a Blanket buy brushing the crescent rolls with Dijon mustard

Step 2: Slice Rolls. Using a pizza wheel, slice each crescent roll lengthwise in half to create two skinnier triangles.

showing how to make pigs in a blanket recipe by cutting the crescent rolls in half lengthwise

Step 3: Assemble. Place a cocktail frank on the thick end of each triangle and roll up. Arrange on a parchment paper-lined baking sheet in two concentric circles to create a pull-apart wreath, with the dough edges touching so they bake together.

showing how to make pigs in a blanket by rolling up each little smokie in a crescent roll, then arranging in a wreath / circle on a baking sheet

Step 4: Apply Poppy Seed Butter. Whisk together the Poppy Seed Butter in a small bowl, then brush it all over the unbaked pigs in a blanket.

showing how to make pigs in a blanket with crescent rolls by brushing the rolls with poppy seed butter

Step 5: Bake. Bake at 375°F until golden brown.

showing how to make pigs in a blanket by baking until golden

How long to cook pigs in a blanket

Bake at 375°F for 18–22 minutes or until golden brown.

showing how to make pigs in a blanket by baking until the crescent rolls are golden

Pigs in a Blanket Air Fryer

1. Preheat the air fryer to 350°F. Lightly grease the basket or tray
2. Arrange pigs in a blanket in a single layer, leaving space between each
3. Air fry for 6–8 minutes, flipping halfway, until golden brown and cooked through.

Helpful Air Fryer Tips
•Don’t overcrowd: Crowding traps steam and prevents browning
•Use parchment made for air fryers (with holes) if sticking is an issue
•If browning too fast, lower the temp to 325°F and cook slightly longer
•Every air fryer runs a little differently — check early to avoid over-browning.

Pig in a Blanket TIPS

Keep the dough cold: Cold crescent dough is easier to handle and bakes up flakier. If it starts to soften, pop it back in the fridge for a few minutes.
Trim the thick ends: There are usually two extra-wide crescents per package. Trim these thick ends so they will be narrower than the franks once rolled up.
Pat the franks dry: Removing excess moisture helps the dough adhere better and prevents soggy bottoms.
Wrap snugly, but don’t stretch the dough: Over-stretching thins the dough and can cause it to tear or bake unevenly.
Let them rest briefly: A 2–3 minute rest allows the dough to set and prevents you from burning your tongue!

showing how to serve Pillsbury pigs in a blanket on plates with dipping sauces of ketchup and mustard

pigs in a Blanket Crescent Rolls variations

Protein Swaps: Use mini bratwurst for a savior and more robust flavor, or turkey or chicken sausages for a lighter option that still delivers on flavor.
Dough Swaps: Use puff pastry for extra flaky results, pizza dough for a chewier, heartier bite, or biscuit dough for a soft, fluffy breakfast-style version. Baking times may vary.
Seasoning Swaps: Instead of the recipe seasonings, add garlic powder and Parmesan, ranch seasoning, or Everything Bagel Seasoning to the melted butter.
Cheese Stuffed: Add a thin strip of cheddar or mozzarella inside the dough before wrapping to create a melty, stretchy center.
Jalapeño Cheddar: Add finely diced jalapeños and cheddar inside the wrap.

How to serve Pigs in a Blanket Wreath

With dipping sauces: Serve warm with honey mustard, hot honey mustard, yellow mustard, Dijon, ketchup, ranch, barbecue sauce, or cheese sauce. Offering at least two sauces gives guests a great variety.
As an appetizer: Plan on 3–5 pigs in a blanket per person when paired with lighter sides like fresh fruit, a veggie tray, or other appetizers like cocktail meatballs, bacon ranch cheese ball, mac and cheese bites, or buffalo chicken dip.
As part of an antipasto platter: Add pigs in a blanket alongside cured meats, cheeses, olives, marinated vegetables, nuts, and crusty bread for a fun, hearty addition.
As a meal: Serve alongside baked beans, mac and cheese, coleslaw, potato salad, roasted vegetables, or fries for an easy, comforting dinner.

serving pigs in a blanket recipe on individual plates

Make ahead and keep warm

Bake close to serving time for the best texture. If needed, keep warm at 200°F, loosely covered to prevent steam from softening the dough.

HOW TO STORE Pillsbury Pigs in a Blanket

•Refrigerator: Let them cool completely, then store in an airtight container for up to 3–4 days. Line the container with a paper towel to absorb excess moisture and keep the dough from getting soggy.
• Reheating: Reheat in the oven at 325–350°F or in the air fryer at 325°F until warmed through. Avoid the microwave, which softens the dough unless you’re not a stickler for texture.

HOW TO freeze

•Freezer (baked): Freeze fully cooled pigs in a blanket in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. Reheat straight from frozen for the best texture.
• Freezer (unbaked): Assemble, freeze in a single layer until firm, then store in a freezer-safe container for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time.

crescent pigs in a blanket being served on a plate and dipped in honey dijon mustard

Looking for more Appetizer Recipes?

Mexican Pinwheels
Pizza Dip
Air Fryer Chicken Wings
Mozzarella Sticks
Ham and Cheese Sliders
Jalapeno Poppers
Pretzel Monkey Bread
Philly Cheesesteak Egg Rolls
Pull Apart Bread
Pizza Pinwheels
Meatball Sliders

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Total Time: 57

Prep Time: 35

Cook Time: 22

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Ingredients

Pigs in a Blanket

2 8 oz. pkgs refrigerated crescent roll dough (8-count each, I use Pillsbury)
1 14 oz. pkg cocktail franks/preferably little smokies (I use Hillshire Farms Lit’l Smokies)
2 tablespoons Dijon mustard

POPPY SEED BUTTER

4 tablespoons unsalted butter, melted
1 tablespoon dried minced onions
1 teaspoon poppy seeds
1 teaspoon dried parsley
1/4 tsp EACH salt, pepper, garlic powder

Hot HONEY MUSTARD DIPPING SAUCE

1/2 cup mayonnaise
2 tablespoons hot honey (or regular with 1-3 tsps hot sauce)
2 tablespoons yellow mustard
1 tablespoon Dijon mustard

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment or a silicone baking mat. I use a 21×15, but it will fit on a half sheet.
Unroll and Brush: Working with one package at a time (keep the other roll refrigerated), unroll the crescent rolls on a flat surface. While still connected, brush all over with the 2 tablespoons of Dijon mustard (1 tablespoon per package).
Slice: Using a pizza wheel, cut each crescent roll in half lengthwise to create two skinnier triangles. There are usually two extra-wide crescents per package. Trim these thick ends so they will be narrower than the franks once rolled up.
Roll and Assemble: Place a cocktail frank on the thick end of each triangle and roll up. Arrange on the prepared sheet in two concentric circles to create a pull-apart wreath, with the dough edges touching so they bake together.
Poppy Seed Butter: Whisk together the ingredients in a small bowl, then brush it all over the unbaked pigs in a blanket.
Bake at 375°F for 18–22 minutes or until golden brown. Meanwhile:
Hot Honey Mustard Sauce: Make the dipping sauce by whisking the ingredients together in a medium bowl. Best enjoyed while the pigs in a blanket are still warm.

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2 Comments

Monica says

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This recipe was a hit for the Super Bowl! I love that your recipe added spices to this delicious classic and the honey mustard sauce was perfect! We will definitely be making these again and again!

- Jen says
  
  at
  
  YAY! Thanks so much Monica! I love hearing this recipe was a hit and a new repeat favorite!