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Pull-Apart Pigs in a Blanket

Cook Time:
25 mins
Prep Time:
20 mins

Chef notes

Why choose between pull-apart bread and pigs in blankets when you can combines them both? Paired with a beer cheese dip, it's the ultimate party snack, especially during football season.

Swap option: Swap mini hot dogs for any of your choice.


Pigs in a Blanket
  • 2 (8-count) cans original crescent rolls
  • 1/4 cup yellow or Dijon mustard
  • 40-50 mini hot dogs
  • 8 ounces cream cheese, softened at room temperature
  • 1/2 cup heavy cream
  • 6 ounces lager or light beer of your choice
  • 8 ounces sharp cheddar, crumbled or shredded
  • 4 ounces pepper jack, crumbled or shredded
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • Kosher salt and freshly ground black pepper, to taste


For the pigs in a blanket:


Preheat the oven to 375 F.


Lightly dust a wooden cutting board with flour. Open up both cans of crescent rolls, piece them together into one rectangle, roll out to about 10-by-10-inch rectangle. Using a pastry brush, spread the mustard over the surface of the dough. Cut out 20 or 25 (half of the amount of mini franks) into long strips, then cut those in half horizontally so you have about 50 small strips (again, cut the amount of strips you need, this dough makes enough for 50 mini franks).


Wrap each mini frank in a piece of the dough and place them sitting up in a lightly greased 10-inch round pan. Bake for 20 minutes, or until golden brown.

For the dip:

In a small saucepan set over medium heat, add the cream cheese and heavy cream. Whisk constantly, until the cream cheese has melted, then add the beer and continue to cook. Once the mixture reaches a simmer, slowly add the cheddar and pepper jack cheeses, continuing to whisk, until the cheese melts. Add the mustard, Worcestershire, garlic, paprika and salt and pepper to taste and whisk to combine. Allow to cool a bit (it will thicken as it cools) and serve with the mini franks.