Make pigs in a blanket even better with this delicious cheddar pigs in a blanket recipe that uses cheese and flaked salt to elevate this delicious appetizer! Serve them with a homemade sauce for the ultimate game day snack!
Who knew that you could upgrade these to an even better snack with just a few added ingredients? These cheddar pigs in a blanket are so much better than the standard ones for two reasons – cheese and salt.
It’s amazing how two simple added ingredients can really take these from the pigs in a blanket we’ve all had before to pigs in a blanket that everyone will have to want to have again.
Serve these with a simple homemade dipping song alongside other delicious appetizers like grape jelly meatballs, bacon wrapped smokies, and of course buffalo chicken dip, for the best game day (or any day) spread ever!
Why You’ll Love This Recipe
- Classic snack – there’s a reason pigs in a blanket pop up at so many parties, they’re delicious. And they’re always gone quickly. Kind of like homemade Chex Mix, they’re just a classic.
- Upgraded flavor – the added flake salt on the outside really elevates the blankets to another level.
- Cheesy goodness – people love anything cheesy and the addition of cheddar to these pigs is just a perfect crowd-pleaser.
- Kid-friendly – not only do kids love these, they also love to make them!
- Cheese slices – any cheese slices will work, although I prefer sharp cheddar or American. Just make sure it’s something that melts well.
- Crescent rolls – make sure you’re using the actual crescent rolls for this recipe to cut the triangles into thirds. You could also use crescent roll sheets, but you’ll need to cut them slightly different and may end up with more or less depending on your cutting.
- Salt flakes – any sort of large salt flakes, like you would put on pretzels, works great for this recipe.
Before you get started on the pigs, preheat the oven to 375°F and line a baking sheet with parchment paper and set aside.
This will help keep the pigs from making a huge mess and sticking to the baking sheet.
Start by unrolling the cans of crescent dough and slice along the perforated lines. Next slice each triangle into 3 skinnier triangles.
(You can just slice them in half if you prefer a bigger roll on your pigs in a blanket, but you’ll only be able to make 36 instead of 40.)
Next you need to pat the little beef franks dry with a paper towel. This will help give you the crispiest pigs in a blanket rather than soggy ones drenched with liquid.
Slice each of the cheese slices into 8 1×2-inch pieces and place one small piece of cheese on the larger end of each of the crescent dough triangles.
Place a little beef frank on top of the cheese and then roll up and place on the prepared baking sheet, repeat with the others, placing them at least 1 inch apart.
Sprinkle with flaked salt. You don’t need to cover the entire crescent roll with salt, but you do want to add enough that each pig has a little extra salt.
Place in the preheated oven and bake for 12 to 15 minutes until the rolls are golden brown.
While the pigs are baking, prepare the dipping sauce by whisking together the ketchup, mustard, and brown sugar in a small bowl until well combined.
Serve the pigs in a blanket warm with the dipping sauce or if you’re making them ahead of time, use the tips below to reheat properly.
Reheat in the oven or air fryer, never the microwave. Place them on a parchment lined baking sheet and place them in the oven cold. Change the temperature to 375 degrees and let them heat up with the oven.
Use cheese slices that are about 4×4 inches to make it easier to make these. Square slices will give you the perfect amount for the pigs.
Try different cheeses with the pigs. American, mild cheddar, and sharp cheddar are some of my family’s favorites.
Roll the cheddar pigs in a blanket in advance then bake right before serving. Roll the pigs, cover the baking sheet with plastic, and place in the refrigerator until ready to bake.
Keep pigs in a blanket warm by putting them in a low temp (like 200 degrees) oven until ready to serve.
If you’d rather not use store-bought crescent rolls, you can make the dough for these homemade crescent rolls to wrap around the pigs. Just cut into small strips instead of large rolls, wrap, then bake.
Freeze pigs in a blanket in an airtight freezer safe container for up to three months. To reheat, thaw first in the refrigerator overnight then use reheating instructions to reheat.
More Easy Appetizers
If you like these pigs in a blanket, you’re going to love these other snacks!
- Bacon brie bites – bacon and brie wrapped in a mini cup then topped with a little sweet maple syrup, these are to die for!
- Fruit salsa – a sweet alternative to your typical chips and salsa, this fruit salsa is one the kids will love!
- Ground turkey meatballs – serve these with a simple teriyaki sauce or on their own for a yummy snack!
- Pepperoni rolls – pepperoni rolls made in two different ways, these are guaranteed to be gone quickly!
- Queso fundido – cheese, chorizo, and more cheese. One of the best dips you’ll ever try!
Cheddar Pigs in a Blanket
- 2 8 ounce cans crescent rolls
- 1 14oz package of little beef franks or smokies
- 5 slices cheddar cheese
- flaked salt (optional garnish)
- 9 TBS ketchup
- 2 TBS yellow mustard
- 1 TBS light brown sugar
- Preheat oven to 375°F and line baking sheet with parchment paper.
- Unroll crescent dough and slice along perforated lines. Then slice each triangle into 3 skinny triangles. (You can slice them in half if you want larger pigs in a blanket, but then you will only get 36 instead of 40)
- Pat franks dry with a paper towel.
- Cut each cheese slice into 8 1"x2" pieces, then place one piece of cheese on the larger end of each triangle of crescent dough.
- Place a frank on top of each piece of cheese, then roll up and place on prepared baking sheet at least 1" apart.
- Sprinkle with flaked salt and bake for 12-15 minutes until golden brown.
- While pigs are baking, whisk together ketchup, mustard, and brown sugar in a small bowl until combined.
- Serve pigs in a blanket warm with dipping sauce.