Recipe

Comforting Pigs in a Blanket

Golden, buttery, and cozy in the best way. These classic pigs in a blanket bake up with crisp edges, melty centers, and a quick maple Dijon dip that tastes like a warm hug.

By Matt Campbell

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4.8

A baking sheet of golden pigs in a blanket with a small bowl of mustard dipping sauce on the side

Jump to Recipe

Pigs in a blanket are the snack that never lets you down. They show up to game day, movie night, snow day lunches, and that chaotic half hour before dinner when everyone is suddenly starving. And the best part is they look like you tried harder than you did.

This version leans into the warm and cozy vibe: golden tops, everything seasoning, and a maple Dijon dip that is sweet, tangy, and dangerously easy to keep “testing” with one more bite. You can keep it classic with hot dogs and crescent dough, or swap in cocktail sausages for party mode. Either way, you are about 20 minutes away from a tray of happiness.

Hands dipping a freshly baked pig in a blanket into a small bowl of creamy mustard sauce

Why It Works

Crisp edges, soft centers: A hot oven and a quick egg wash give you that bakery-style golden finish.
Big flavor with small effort: Everything seasoning plus a garlic butter finish turns basic into “wait, what did you put on these?”
Dip that makes them feel special: Maple Dijon is the cozy upgrade that works for kids and adults.
Flexible: Make them full-size for dinner, mini for parties, and bake from frozen when you need a snack on demand.

Pairs Well With

Storage Tips

If you have leftovers, first of all: respect. Here is how to keep them tasty.

Refrigerate

Cool completely, then store in an airtight container for up to 3 days.
Keep dip in a separate container for up to 5 days.

Freeze

Freeze baked pigs in a blanket on a sheet pan until firm, then transfer to a freezer bag.
They keep well for up to 2 months.

Reheat for best texture

Oven or toaster oven: 350°F for 8 to 12 minutes (12 to 15 minutes from frozen) until hot and crisp.
Air fryer: 350°F for 4 to 6 minutes (6 to 8 minutes from frozen).
Microwave: Works in a pinch, but the dough softens. If you microwave, finish in a hot pan or toaster oven for a minute or two.

Common Questions

Can I use puff pastry instead of crescent dough?

Yes. Puff pastry gives you flakier layers and a more “appetizer at a nice party” vibe. Thaw it in the fridge, cut into strips, wrap, egg wash, then bake at 400°F for 15 to 20 minutes until deeply golden.

How do I keep the bottoms from getting soggy?

Do not crowd them and always use parchment (or a silicone mat). If your hot dogs look wet, blot them dry before wrapping. Want extra crisp bottoms? Preheat the oven with the sheet pan inside, then carefully slide the parchment with the assembled pigs onto the hot pan right before baking. If that sounds like a hassle, just stick with parchment and good spacing. You will still get great results.

Do I have to use egg wash?

No, but it helps with color and that shiny, crisp finish. If you skip it, brush with a little melted butter instead.

Can I prep them ahead of time?

Absolutely. Assemble, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 2 to 3 minutes if needed.

What dipping sauces work besides maple Dijon?

Ketchup and yellow mustard are classics. Honey mustard, barbecue sauce, ranch, or warmed cheese sauce also make people very happy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper or a silicone baking mat
Small bowl and whisk (for egg wash and dip)
Pizza cutter or knife (for slicing dough)
Measuring spoons

These are my go-to when I want the house to smell like something good is happening, even if the day has been a little chaotic. Pigs in a blanket are low drama, high reward, and they somehow make everyone nicer while they wait for the timer. I started brushing them with butter and everything seasoning because I wanted that “snack bar pretzel” energy at home, and now I cannot go back. The maple Dijon dip happened the same way most of my best ideas do: I looked at the mustard, looked at the maple syrup, and thought, I wonder if… Turns out, yes. Yes, it does.