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Easy Pigs in a Blanket

These pigs in a blanket take the classic to the next level with simple, flavor-packed upgrades like poppy seed butter brushed over buttery crescent dough! Baked into a show-stopping pull-apart wreath and served with hot honey mustard, they’re guaranteed to disappear fast. See the post for expert tips, step-by-step photos, and crave-worthy variations.
Course Appetizer
Cuisine American
Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings 32 pigs in a blanket
Author [email protected]

Ingredients

Pigs in a Blanket

  • 2 8 oz. pkgs refrigerated crescent roll dough (8-count each, I use Pillsbury)
  • 1 14 oz. pkg cocktail franks/preferably little smokies (I use Hillshire Farms Lit’l Smokies)
  • 2 tablespoons Dijon mustard

POPPY SEED BUTTER

Hot HONEY MUSTARD DIPPING SAUCE

  • 1/2 cup mayonnaise
  • 2 tablespoons hot honey (or regular with 1-3 tsps hot sauce)
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with parchment or a silicone baking mat. I use a 21x15, but it will fit on a half sheet.
  • Unroll and Brush: Working with one package at a time (keep the other roll refrigerated), unroll the crescent rolls on a flat surface. While still connected, brush all over with the 2 tablespoons of Dijon mustard (1 tablespoon per package).
  • Slice: Using a pizza wheel, cut each crescent roll in half lengthwise to create two skinnier triangles. There are usually two extra-wide crescents per package. Trim these thick ends so they will be narrower than the franks once rolled up.
  • Roll and Assemble: Place a cocktail frank on the thick end of each triangle and roll up. Arrange on the prepared sheet in two concentric circles to create a pull-apart wreath, with the dough edges touching so they bake together.
  • Poppy Seed Butter: Whisk together the ingredients in a small bowl, then brush it all over the unbaked pigs in a blanket.
  • Bake at 375°F for 18–22 minutes or until golden brown. Meanwhile:
  • Hot Honey Mustard Sauce: Make the dipping sauce by whisking the ingredients together in a medium bowl. Best enjoyed while the pigs in a blanket are still warm.