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Instructions. Preheat oven to 350 degrees. unroll crescent dough and pull apart triangles. Lightly brush yellow mustard on each triangle of dough. Using a pizza cutter or a knife, cut each triangle longwise into 3 pieces. Place 1 smokie on larger end and roll to small end. Place seam side down onto a prepared baking pan.

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Step 3: Pat the little beef franks or little smokies (same ingredient, goes by a different name depending on who you talk to) dry with a paper towel and slice each of the cheese slices into 8 pieces. Step 4: Place a piece of cheese on the larger end of each of the crescent pieces. Step 5: Place a beef frank on top of the larger end with the cheese and dough, then roll up, and place the rolls.

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Air fry from frozen, preheat air fryer to 350-375 degrees and place frozen pigs seam side down in air fryer basket and cook for 8-10 minutes until golden. Oven Baked frozen pigs in a blanket, place on parchment lined baking sheet and cook in a preheated 400 degree oven for 20-25 minutes until puffed and golden.

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Preheat the oven to 375°F. Line a large circular baking dish or pizza pan with parchment paper and set aside. Roll out the tubes of crescent roll dough onto a cutting board. Brush the dough with mustard. If you are using perforated crescent dough, cut each triangle into 4 pieces.

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In a small bowl, combine the melted butter, Dijon mustard, Worcestershire sauce, dried onion, poppy seeds, sesame seeds, and garlic powder. Using all of the sauce, brush it generously over the tops of the rolls. Place the tray in the oven and bake for 11-12 minutes or until the rolls turn a light golden brown.

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Instructions. Pigs: Preheat Oven to 375. Unroll Crescent Dough. Separate dough into 24 triangles (8 per package) Cut each triangle down the center resulting in 48 triangles. Cut each hot dog in thirds. Lay a dough triangle flat with the point down. Place a hot dog piece on the top edge of the dough triangle.

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For the curried ketchup: Yields 1 cup. 1 pint (2 cups) cherry tomatoes; 1/2 cup red wine vinegar; 1/4 cup sugar; 2 teaspoons curry powder; 1 teaspoon salt; 1/4 teaspoon pepper; Pinch ground cloves; To make the curried ketchup, p ut the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat.

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Place prepared "pigs in a blanket" on the prepared baking sheet. Brush the tops of each roll with melted butter and top with a sprinkle of flaked/coarse salt, if desired. Bake for 15 minutes or until the crescent rolls are puffed and golden brown. Serve hot with ketchup, mustard, and any of your favorite dipping sauces.

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Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Whisk 1 large egg and 1 teaspoon water in a small bowl until combined. Pat 1 (12- to 14-ounce) package cocktail-sized smoked sausages or little smokies dry with paper towels.

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Brush the blanketed piggies with more beaten egg, then sprinkle with the topping of choice. Bake the pigs in blankets until puffed and golden brown, about 18-20 minutes. Make sure to rotate the pan halfway through baking for even browning. Serve with your choice of dipping sauce. Alternatively, create a piggie board using sliced cheese.

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Then, place the mini hot dogs on the wide end and wrap dough triangle around the sausage. Brush with butter and season with Everything Bagel Seasoning. Slice crescent roll dough into triangles. Roll up each mini hot dog in dough. Place seam-side down and brush with melted butter. Sprinkle with Everything Bagel Seasoning.

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Pigs in a Blanket. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a silicone mat. Unroll dough and gently separate into 16 triangles. Cut each triangle lengthwise (from wide end to point) into 3 smaller triangles. Cut each slice of American cheese into 8 smaller slices (strips).

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The BEST Sauces for Pigs in a Blanket. Classic Mustard: Let's start with a timeless favorite - classic mustard. The tangy and slightly spicy flavor of mustard perfectly complements the savory taste of the sausages. Choose from yellow, Dijon, or spicy brown mustard to suit your taste preferences. Get the RECIPE from Chili Pepper Madness.

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Unroll the dough and separate it into triangles following the perforations in the dough. Cut each triangle into three narrow triangles. To make the pigs in a blanket, place a sausage on the long end of the triangle. Roll it up and then pinch the dough to seal. Repeat this process with the rest of the dough and sausages.

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Unwrap the puff pastry and cut it lengthwise into thirds, along the perforation. Cut each third crosswise into 10 strips. Wrap each piece of sausage with a strip of puff pastry, brushing the edge with water and then pressing gently to seal. Place seam-side down on the prepared baking sheet. Bake until the pastry is puffed and golden, 20 minutes.

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Best when eaten fresh. Leftovers can be refrigerated for 2-3 days. Warm the pigs in a blanket in oven, or toaster oven, until hot. Sauce will keep refrigerated for 5-6 days. Sauce works great with chicken nuggets and chicken tenders! Do not freeze.