Let's talk about the appetizer that disappears faster than anything else I put out at a party. Cheddar Wrapped Pigs in a Blanket are the kind of snack that people hover around the oven waiting for, and honestly, I don't blame them one bit. Sharp cheddar does something truly magical when it's wrapped around a smoky little sausage, and once you add a hit of honey mustard and a generous shake of Everything But the Bagel seasoning, you've got a bite-sized situation that is completely impossible to resist. If you love loading up on cheesy appetizers and snacks, you're going to want to bookmark my Bacon Cheddar Buffalo Wings and these crispy Bacon Wrapped Cheesy Chorizo Stuffed Jalapeños while you're at it. And if you're planning a full spread, The Ultimate Appetizer Board will give you all the inspo you need to round out the table.
Cheddar Wrapped Pigs in a Blanket at a Glance
- 🕒 Total Time: 40 minutes
- 👪 Servings: 8 people
- 🍝 Cuisine Type: American
- 🧂 Flavor Profile: Savory and smoky with melty sharp cheddar, tangy honey mustard, and everything bagel seasoning wrapped in golden, pillowy crescent dough.
- 📖 Dietary Info: Contains gluten, dairy, and eggs.
- 📦 Storage Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 8 to 10 minutes, until warmed through.
- ⭐ Why You'll Love It: These are classic Pigs in a Blanket with a serious upgrade. Sharp cheddar, honey mustard, and everything bagel seasoning add tons of flavor, and you can make them on a smoker or in a regular oven. They're an easy crowd-pleaser for game day, parties, or backyard gatherings.
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Why I Love This Recipe
These cheddar-wrapped Pigs in a Blanket are pure nostalgic joy but with a grown-up twist. (also: pretzel dogs - LOVE THEM) I love them for so many reasons: they’re easy to prep, wildly crowd-pleasing, and perfect for game days, parties, or backyard hangs. The combo of melty cheddar, tangy mustard, and salty everything but the bagel seasoning hits every note, and the smoker/grill adds that extra layer of flavor that makes them hard to stop eating. Bonus: Pigs in a Blanket ARE just as good baked in the oven, so no smoker required.
And yes, before anyone questions if I have lost my mind because I called for mustard in a Pigs in a Blanket recipe.... I AM A-OK. No one call the police. I love a honey mustard or Dijon. It's the bright yellow mustard I can't get behind unless it's from In-N-Out and it's a mustard-fried burger. I am who I am; don't judge me.
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Ingredients
Substitutions & Swaps
🧀 Cheddar Cheese
- Pepper Jack - Adds a little heat while still melting well inside the crescent dough.
- Colby Jack - A mild, creamy alternative with a similar melt to cheddar.
🌭 Cocktail Sausages
- Mini Hot Dogs - An easy substitute that keeps the classic pigs in a blanket flavor and works with the same assembly method.
- Smoked Sausage - Cut fully cooked smoked sausage into cocktail-sausage-size pieces before wrapping.
🥐 Crescent Roll Dough
- Puff Pastry - Creates a flakier, more buttery exterior. Cut the pastry into appropriately sized triangles or strips and bake until puffed and golden.
- Pizza Dough - A chewier, breadier alternative. Roll it fairly thin before cutting and wrapping around the sausages.
🍯 Honey Mustard
- Dijon Mustard - A tangier, less sweet option that pairs well with the cheddar and smoky sausage.
- Spicy Brown Mustard - Adds a little more bite while still giving the filling the mustard flavor the recipe calls for.
🧂 Everything Bagel Seasoning
- Sesame Seeds and Flaky Salt - A simple alternative that still gives the tops plenty of savory crunch.
- Poppy Seeds, Sesame Seeds, Garlic, and Onion - Use a combination of these pantry staples to make a quick everything-style seasoning.
How to Make Cheddar Wrapped Pigs in a Blanket
Step 1: Preheat your pellet grill or smoker to 350°F, or set your oven to the same temperature. Spray a rimmed baking sheet with nonstick cooking spray and set aside.
In a small bowl, crack the egg, add a splash of water, and whisk to combine. Set aside.
Step 2: Cut each slice of cheddar into 8 thin strips.
Step 3: Open the crescent roll dough and separate it into triangles, then cut each triangle lengthwise into 3 smaller triangles. Use a pastry brush to add a thin layer of honey mustard to each dough triangle. Place a cheddar strip on top.
Step 4: Then add a sausage at the wide end. Roll the dough around the sausage and pinch the end to seal. Place on the prepared baking sheet.
Step 5: Brush the tops with egg wash and sprinkle with kosher salt and Everything But the Bagel seasoning.
Step 6: Transfer the baking sheet to the grill or oven and cook for 25 to 30 minutes, until the Pigs in a Blanket are golden brown and puffed. Let cool for 10 minutes before serving. Serve with ketchup on the side.
🧀🌭🥨 Tips & Tricks for the Best Cheddar Wrapped Pigs in a Blanket
Nostalgic, cheesy, and completely impossible to eat just one.
- Pat the cocktail sausages dry before rolling. Removing excess moisture makes them easier to wrap and keeps extra moisture out of the crescent dough.
- Keep the crescent dough cold until you're ready to assemble. Chilled dough is easier to handle and less likely to become sticky or tear while you're rolling.
- Cut the cheddar into thin, even strips. You want enough cheese in every bite without using so much that it overwhelms the sausage or escapes as it melts.
- Use a thin layer of honey mustard. A little goes a long way here. Too much can make the dough slippery and difficult to roll tightly.
- Roll from the wide end and place them seam-side down. Pinch the end of the dough to seal, then place it against the baking sheet to help keep everything tucked together as it cooks.
- Don't skip the egg wash and seasoning. Brush the tops just before cooking, then immediately sprinkle with kosher salt and everything bagel seasoning for a golden, flavorful finish.
- Give them some room on the baking sheet. Leave space between each one so the crescent dough has room to puff and brown.
- Let them cool for 10 minutes before serving. This gives the hot cheese and sausages a few minutes to cool and settle before everyone digs in.
Cheddar Wrapped Pigs in a Blanket FAQs
Why does the cheddar need to be cut into strips instead of shredded?
Thin strips of cheddar lay flat on the crescent dough triangle and stay tucked inside the roll as it bakes, giving you a clean melt and an even layer of cheese in every bite. Shredded cheese tends to fall off the dough during assembly and can clump unevenly, leaving some bites without cheese. Deli-sliced cheddar is the easiest to cut into clean strips, but a block of sharp cheddar sliced with a sharp knife works equally well.
Do the cocktail sausages need to be cooked before wrapping them?
No. The cocktail sausages used in this recipe are fully cooked, so they only need to heat through while the crescent dough bakes. Pat them dry before assembling to remove excess surface moisture.
Can I assemble Pigs in a Blanket ahead of time?
Yes. Assemble them and refrigerate on the baking sheet until you're ready to cook. Wait to brush with the egg wash and add the kosher salt and everything bagel seasoning until just before they go into the oven or smoker.
Can I make Pigs in a Blanket in the oven instead of on a smoker?
Absolutely. Bake them in a 350°F oven just as you would on the pellet grill or smoker. Cook for 25 to 30 minutes, until the crescent dough is puffed and golden brown.
What is the best way to reheat leftover Pigs in a Blanket?
Reheat them in a 300°F oven for 8 to 10 minutes, until warmed through. The oven will do a better job of bringing back the texture of the crescent dough than the microwave.
Cheddar Wrapped Pigs in a Blanket
Ingredients
- 2 teaspoon kosher salt
- 1 egg
- 3 slices sharp cheddar cheese
- 8 ounce can of crescent rolls
- 3 tablespoon honey mustard
- 14 ounce package of cocktail sausages
- 2 tablespoon Everything But the Bagel seasoning
- Ketchup or Mustard for serving
Instructions
- Preheat your pellet grill or smoker to 350°F, or set your oven to the same temperature. Spray a rimmed baking sheet with nonstick cooking spray and set aside.
- In a small bowl, crack the egg, add a splash of water, and whisk to combine. Set aside.
- Cut each slice of cheddar into 8 thin strips. Open the crescent roll dough and separate it into triangles, then cut each triangle lengthwise into 3 smaller triangles.
- Use a pastry brush to add a thin layer of honey mustard to each dough triangle. Place a cheddar strip on top, then add a sausage at the wide end. Roll the dough around the sausage and pinch the end to seal. Place on the prepared baking sheet.
- Brush the tops with egg wash, sprinkle with kosher salt and Everything But the Bagel seasoning.
- Transfer the baking sheet to the grill or oven and cook for 25 to 30 minutes, until golden brown and puffed. Let cool for 10 minutes before serving. Serve with ketchup on the side.
Notes
- Keep the crescent dough cold until you're ready to assemble. Chilled dough is easier to handle and less likely to become sticky or tear while you're rolling.
- Cut the cheddar into thin, even strips. You want enough cheese in every bite without using so much that it overwhelms the sausage or escapes as it melts.
- Use a thin layer of honey mustard. A little goes a long way here. Too much can make the dough slippery and difficult to roll tightly.
- Roll from the wide end and place them seam-side down. Pinch the end of the dough to seal, then place it against the baking sheet to help keep everything tucked together as it cooks.
- Don't skip the egg wash and seasoning. Brush the tops just before cooking, then immediately sprinkle with kosher salt and everything bagel seasoning for a golden, flavorful finish.
- Give them some room on the baking sheet. Leave space between each one so the crescent dough has room to puff and brown.
- Let them cool for 10 minutes before serving. This gives the hot cheese and sausages a few minutes to cool and settle before everyone digs in.
Oh yes! The perfect bite size treats with the BEST spice!!