If there’s one thing I will never outgrow, it’s Pigs in a Blanket. These ones are next level with sharp cheddar, a swipe of honey mustard, and a smoky Everything But the Bagel topping.
Table of Contents
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 its a mustard fried burger. I am who I am, don't judge me.
Ingredients & Substitutions
- Kosher salt
- Egg
- Sharp cheddar cheese slices
- Crescent roll dough
- Honey mustard
- Mini Cocktail sausages
- Everything But the Bagel seasoning
- Ketchup
- Nonstick cooking spray
How to Make
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 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
- Make sure your sausages are really dry before rolling them up, or the dough won’t stick properly.
- Use cold crescent dough straight from the fridge to make it easier to cut and roll.
- Feel free to use spicy brown mustard or Dijon if you want a little more punch.
- These are best warm, but leftovers reheat beautifully in the oven at 300°F for 8-10 minutes.
- If baking in a regular oven, it’s the exact same time and temp as the smoker: 350°F for 25-30 minutes.
FAQ's
Can I use puff pastry instead of crescent dough?
Yes, but you'll want to roll it a little thinner and keep an eye on the bake time, which may need a few extra minutes.
What kind of cheddar works best?
Sharp cheddar adds the most flavor, but mild works too. Pre-sliced deli cheddar is ideal for clean strips.
Can these be prepped ahead of time?
Yes. Assemble them fully and store in the fridge for up to 6 hours. Bake just before serving.
Do I need a smoker?
Nope. These can be made in a regular oven at 350°F with the same cook time. The smoker just gives it an extra layer of flavor.
Similar Recipes
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.
Oh yes! The perfect bite size treats with the BEST spice!!