Soft pretzels and cocktail franks come together to create a delicious, fun appetizer. Serve pigs in a blanket with the BEST beer cheese dip for the ultimate experience. Made with crescent dough, so they're ready in 30 minutes!
Pigs in a blanket are an appetizer loved by both kids and adults! They're a cute, fun-size appetizer making them perfect for kids, but they're also super delicious and easy to make, making them loved by adults, as well. And don't forget the beer cheese dip! It takes this appetizer to another level. If you're not a beer cheese fan, simply swap the beer for more milk and you're good to go!
Crescent Roll Pigs in a Blanket.
What I love most about this recipe, other than the fact that they're delicious, is that they made with crescent roll dough. They come together so quickly! I also recently discovered that Pillsbury now has crescent dough SHEETS! WHAT! I love this! With the crescent dough sheet I was able to cut strips of dough to roll around the cocktail franks.
If you can't find the crescent dough sheets, you can use regular crescent roll dough! Either pinch the seams together so you have one sheet, or cut the crescent triangles into 2-3 strips. There's really no perfect way to make pigs in a blanket. Heck, you could even use biscuit or pizza dough. Just roll it out and cut into strips that are about 3-4 inches long by about 1 inch wide. So many ways to go about it.
Pretzel Pigs in a Blanket.
You may be wondering where the pretzel part comes in!
Simply bring a medium pot of water to a boil and add baking soda (slowly or you'll overflow the pot). Once the cocktail franks are wrapped in dough, drop them into the baking soda water about 3-4 at a time, so you're not crowding the pot, then remove when they float to the top about 10-20 seconds.
Place the boiled pigs in a blanket on a baking sheet, brush with an egg wash, sprinkle with salt and bake to golden perfection!
Pigs in a Blanket Ingredients.
Cocktail franks. Also known as lit'l smokies. Typically they're made with pork, but you can also buy ones made with just beef.
Crescent roll dough. Did you know Pillsbury now make crescent dough sheets without the seams?! YEP! And I think it's a great idea, so that's what I used to make my pigs in a blanket. I was actually planning to buy regular crescent roll dough until I stumbled upon the sheets. If you can't find the sheets, you can still use regular crescent roll dough.
Baking soda + water. To turn the crescent dough into soft pretzels, bring a pot of water to a boil and add baking soda. You'll then drop your dough wrapped cocktail franks into the water for about 10-20 seconds, or until they float. The baking soda water gives the dough that chewy pretzel texture.
Egg. Beat one egg to create an egg wash for the top of the dough.
Coarse sea salt or pretzel salt. For sprinkling on top of the dough before baking. You can use regular salt, just don't go too heavy with it. A little sparkle goes a long way.
Flour + butter. To make a roux to thicken the beer cheese sauce. Just all-purpose flour and salted or unsalted butter.
Milk. I like to use whole or 2% for a creamier sauce.
Beer. You're favorite light beer, or dark beer if you want your beer cheese to have a really strong beer flavor.
Cream cheese. This is my secret weapon when it comes to beer cheese dip! It seriously makes it the BEST! You're beer cheese will be SO creamy and flavorful!
Cheddar cheese. Lots of cheddar cheese. I like to shred my own because it melts better.
Dijon mustard. I like to add a little mustard to my beer cheese to amp up the flavor. You could also sub in spicy mustard. If you don' have either on hand, you can just skip it. The beer cheese will still be great.
Salt & pepper. For the beer cheese.
Tips & Substitutions.
Have you ever used crescent dough sheets?? I was looking for crescent roll dough when I came across the new crescent dough sheets! I had to buy them instead because I knew they would be perfect for this recipe.
To make pigs in a blanket, you want to cut the dough into short strips to wrap around the cocktail franks, and the sheets work perfect. If you can't find sheets, you can use the regular crescent roll dough. Either pinch the seams together so you have one sheet, or cut the crescent roll triangles into 2-3 strips. There's really no perfect way to make pigs in a blanket.
Start by I rolling out the dough to make it a little thinner, about 10 x 15 inches. Cut the sheet into 1 inch strips, and then cut those strips into 4 even length pieces, about 3-4 inches long. I hope that doesn't sound complicated cause it's not. Use the picture above for reference.
Can you use a different kind of dough?
Instead of crescent dough, you could use biscuit or pizza dough! Just roll it out into strips that are 1 inch wide x 3-4 inches long.
Not a beer cheese fan?
Simply swap the beer for extra milk or chicken broth.
More Delicious Appetizers!
Baked Pretzel Popcorn Chicken with Chipotle Honey Mustard
BEST Homemade French Onion Dip
Mediterranean Spinach Artichoke Dip
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Pretzel Pigs in a Blanket with Beer Cheese Dip
Pretzel Pigs in a Blanket
- 8 ounces crescent roll dough (or crescent dough sheet)
- 25-30 cocktail sausages (13-ounce package)
- ⅓ cup baking soda
- 1 egg, beaten
- coarse sea salt for sprinkling
Beer Cheese Dip
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup light beer (use dark for a stronger flavor)
- ¼ cup milk
- 2 ounces cream cheese
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup cheddar cheese, shredded
- Bring a large pot of water to a boil.
- Lightly flour a work surface. Roll the crescent dough out into a 10x15 inch rectangle. Following the long edge, cut the sheet into strips of the dough that are about 1 inch wide, then cut those strips into 4 pieces, about 3-4 inches long. Wrap each strip around a cocktail sausage and set aside.
- If baking in the oven, preheat the oven to 400 degrees and line a baking sheet with parchment paper. If using an air fryer, preheat the air fryer to 350 degrees and line the air fryer basket with parchment paper.
- Slowly add the baking soda to the boiling water. It will bubble up.
- Carefully drop 3-4 dough wrapped cocktail franks into the water at a time. Boil for about 10-20 seconds, or until they float to the top. Remove with a slotted spoon and place on a parchment lined baking sheet or air fryer basket.
- Brush the tops of the dough with the egg wash, then sprinkle with coarse sea salt.
- Oven Instructions: Bake at 400 degrees for 12-15 minutes until the tops are golden brown. Air Fry Instructions: Air fry at 350 degrees for 12-15 minutes until the tops are golden brown.Meanwhile, make the beer cheese dip.
Beer Cheese Dip
- Melt the butter in a small saucepan over medium-high heat. Whisk in the flour and let cook for about 1 minute.
- While whisking, pour in the beer and milk. Continue whisking until thickened, about 1 minute. Add in the cream cheese, mustard, salt and pepper. Whisk until the cream cheese is melted and combined.
- Remove from the heat and whisk in cheese until melted.
- Serve the freshly baked pretzel dogs with warm beer cheese dip.
Lynn Hoffman says
I have NEVER written a review before.
For years I have been looking for a beer cheese dip that is similar to a big chain restaurant. I finally found it!!! The mustard is a must.. IN LOVE!!!
I used my own pretzel recipe that I've been making since I've been on my quest for the right beer cheese dip. Thank you for finally letting me find it! Can't wait to try more from you.
Modern Farmhouse Eats says
Amanda, that is so so great to hear! ☺️ Thanks so much for sharing a review!
I followed the recipe 100%. The dough just would not get done. I had to turn them over. I was so excited about them.
These look so yummy. If I bake them instead of airfry, what temperature and time should I use? Please, and thank you!
Oh so sorry! Guess I didn't read very well. I see the baking instructions right there!
I want to make these for my husbands poker night. They normally don’t eat until they are about 2 hours into the night. I usually have things ready in the fridge or keeping warm in the oven until they are ready for them and then my husband gets it all out. Any suggestions on how to have these ready for them? Can I prepare any of it ahead of time? If If I make them, can they be warmed up and be just as good? I am excited to make them, if not for poker night, I will list definitely do it another occasion.