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 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.

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.