Crescent Wrapped Hot Dogs: Easy Pigs in a Blanket

Crescent wrapped hot dogs, often called pigs in a blanket, are a classic American appetizer and kid-friendly dinner that combines juicy hot dogs with flaky, buttery crescent roll dough. The magic of this recipe is its simplicity: the dough bakes up golden and tender while the hot dog stays juicy and warm, creating a perfect salty-savory bite. Whether you serve them for a game-day spread, a quick weeknight meal, or a party platter, these are guaranteed to disappear fast.

Ingredients

1 can (8 oz / 226 g) refrigerated crescent roll dough (8 triangles)
8 hot dogs (about 1 lb / 450 g total)
1 large egg, beaten (for egg wash)
1 tablespoon (15 ml) water
1 tablespoon (15 g) sesame seeds or everything bagel seasoning (optional)
Ketchup, mustard, or cheese sauce for serving (optional)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Unroll the crescent dough on a clean work surface. Separate the dough into 8 triangles along the perforated lines. If the dough is too cold and cracks, let it sit at room temperature for 5 minutes.
Place a hot dog on the wide end of each triangle. Roll the dough around the hot dog, tucking the pointed end underneath to seal. Place the wrapped hot dogs on the prepared baking sheet, seam-side down, leaving about 2 inches (5 cm) between each.
In a small bowl, whisk the egg and water together to make an egg wash. Brush the tops of each wrapped hot dog with the egg wash using a pastry brush. Sprinkle with sesame seeds or everything bagel seasoning if using.
Bake in the preheated oven for 12–14 minutes, until the dough is deep golden brown and cooked through. If you want to check doneness, the internal temperature of the hot dog should reach 165°F (74°C) if using a food thermometer, though hot dogs are already fully cooked. Cool for 2 minutes before serving.

Tips

Seal the edges well: Press the dough edges together firmly when rolling, and place seam-side down. This prevents the dough from unraveling during baking.
Don’t over-bake: The dough can go from golden to burnt quickly. Start checking at 12 minutes. The bottom should be golden brown, not dark.
Substitutions: Use turkey or chicken hot dogs for a lighter option, or plant-based hot dogs for a vegetarian version. For a gluten-free version, use gluten-free crescent dough if available.
Make ahead: You can assemble the wrapped hot dogs up to 8 hours ahead, cover, and refrigerate. Add 2–3 minutes to the baking time if baking straight from the fridge.

Serving Suggestions

Serve these warm with a side of ketchup, yellow mustard, or spicy brown mustard for dipping. For a party, arrange them on a platter with a small bowl of warm cheese sauce or ranch dressing. They pair well with coleslaw, potato salad, or a simple green salad for a casual meal. For breakfast, serve them with scrambled eggs and fruit.

Variations

Cheesy: Cut a slit lengthwise in each hot dog and stuff with a strip of cheddar or pepper jack cheese before wrapping.
Spicy: Brush the hot dogs with sriracha or hot sauce before wrapping, or use spicy andouille sausages instead of hot dogs.
Bacon-wrapped: Wrap a half-slice of bacon around each hot dog before wrapping in crescent dough. Increase baking time by 2–3 minutes, and ensure the bacon is fully cooked (crisp and browned).
Sweet and savory: Brush the baked crescents with a little honey or maple syrup mixed with melted butter for a sweet glaze.

Storage and Reheating

Store leftover crescent wrapped hot dogs in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also microwave them on a plate for 30–45 seconds, but the dough will be softer. For best texture, avoid reheating in the microwave if possible. These are not recommended for freezing, as the dough can become soggy when thawed.

Frequently Asked Questions

Can I use puff pastry instead of crescent rolls? Yes, puff pastry works beautifully. Thaw the puff pastry according to package instructions, cut it into rectangles (about 4×4 inches), and wrap the hot dogs. Bake at 400°F (200°C) for 15–18 minutes until puffed and golden.

How do I keep the dough from getting soggy? Sogginess usually comes from under-baking or wrapping the hot dogs too tightly. Make sure the dough is fully baked until golden brown, and don’t overcrowd the baking sheet. If using cheese, pat the hot dogs dry before wrapping.

Can I make these ahead for a party? Absolutely. Assemble them up to 8 hours in advance, cover with plastic wrap, and refrigerate. Bake just before serving, adding a couple of minutes to the baking time. You can also bake them fully and reheat in the oven at 350°F (175°C) for 5–7 minutes.

What hot dogs work best? Standard-sized beef or pork hot dogs are classic. Avoid extra-long or thick sausages, as they may not fit well in the crescent triangles. Mini hot dogs or cocktail sausages work great for bite-sized appetizers—just cut the dough triangles in half.

Can I use crescent dough sheets instead of triangles? Yes, if you have a sheet of crescent dough (without perforations), cut it into 8 equal rectangles (about 4×4 inches) and wrap each hot dog. The baking time remains the same.

Are these safe to eat cold? Yes, since hot dogs are fully cooked and the dough is baked, they are safe to eat cold. However, they taste best warm. If serving cold, keep them refrigerated until serving and consume within 2 hours of being out of the fridge.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).