Cheddar Wrapped Pigs in a Blanket

5 from 1 vote

Classic Pigs in a Blanket get an upgrade with sharp cheddar, honey mustard, and everything bagel seasoning wrapped in golden crescent dough.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Servings: people

Preheat your oven to 350 degrees F, or preheat your pellet grill or smoker to 350 degrees F with the lid closed for at least 15 minutes. Spray a rimmed baking sheet with nonstick cooking spray and set aside.
In a small bowl, whisk together the egg with a splash of water to make the egg wash. Set aside.
Open the crescent roll dough and separate into individual triangles. Cut each triangle lengthwise into 3 smaller triangles, giving you thin, elongated pieces.
Use a pastry brush to apply a thin, even layer of honey mustard to each dough triangle. Place one strip of cheddar on top, then place a cocktail sausage at the wide end. Roll the dough tightly from the wide end around the sausage and pinch the end firmly to seal. Place seam-side down on the prepared baking sheet. Repeat with all remaining pieces.
Brush the tops of each roll with the egg wash, then immediately sprinkle with kosher salt and everything bagel seasoning.
Transfer the baking sheet to the oven or smoker and cook for 25 to 30 minutes until the crescent dough is golden brown and puffed. Let cool for 10 minutes before serving. Serve with ketchup or mustard alongside for dipping.

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.