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- Prep 10 min
- Total25 min
When is a pig-in-a-blanket even better than you remember? When Pillsbury™ crescents and melted cheese are added to the equation! This classic recipe never goes out of style and you’re never too old to enjoy it as an easy appetizer or a full meal (we don’t judge!).
slices (3/4 oz each) American cheese, each cut into 6 strips
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
- 2Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
- 3Bake for 12 to 15 minutes or until golden brown.
- American cheese is a good choice for easy melting, but other varieties of deli-sliced cheeses, like Havarti, smoked Gouda, Provolone, and pepper Jack work well, too.
- Refrigerated doughs are easier to work with when chilled, so keep the dough in the refrigerator until ready to fill the hot dogs with cheese.
- Let the kids build their own crescent dogs for dinner! Set out all the fixings (include different cheeses for picky eaters) and let everyone make their own rolled-up creations.
- Serve with your favorite dipping sauces—barbecue sauce, ranch dressing, ketchup and mustard are all tasty options.
More About This Recipe
- The crescent dog is easily one of the most-loved snacks (or dinner!) of our childhood. It also doubles as the perfect party food and can be served as an appetizer. While most people grew up calling sausage rolled in a buttery croissant “pigs in a blanket,” there have been several renditions of the traditional concept created like our Mini Crescent Dogs or Everything Bagel Crescent Dogs. In the United States, we usually roll a classic hot dog up in crescent dough and bake until the crescent is warm and flaky. In other countries, pigs in a blanket uses Vienna or breakfast sausage rolled up in some form of bread. Pigs in a blanket has also become a popular breakfast idea; a breakfast sausage gets wrapped up in pancakes and drizzled with maple syrup. Betty Crocker™ published a recipe for pigs in a blanket or crescent dogs in 1957 in its “Cooking for Kids” publication but there are several claims that the recipe was made and enjoyed long before Betty Crocker™ published it.
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