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.
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.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.