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cocktail franks wrapped in crescent dough and baked

Pretzel Pigs in a Blanket with Beer Cheese Dip

Rachel Riesgraf
Soft pretzels and cocktail franks come together to create a delicious, fun appetizer. Perfect for Super Bowl Sunday! Serve with the BEST beer cheese dip for the ultimate experience. Made with crescent dough so they're ready in about 30 minutes!
4.88 stars
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer

Ingredients
  

Pretzel Pigs in a Blanket

  • 8 ounce crescent dough sheets (or crescent roll dough)
  • 25-30 cocktail franks (13 ounce package)
  • cup baking soda
  • 1 egg, beaten (for egg wash)
  • coarse salt for sprinkling (or whatever salt you have on hand)

Beer Cheese Dip

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¾ cup light beer (or dark if you prefer a stronger flavor)
  • ¼ cup milk
  • 2 ounces cream cheese
  • 1 teaspoon dijon mustard (or spicy mustard)
  • ¼ teaspoon salt
  • pinch of black pepper
  • 1 cup cheddar cheese, shredded

Instructions
 

  • Bring a medium pot of water to a boil (about 2 quarts).
  • Lightly flour a work surface. Roll the crescent dough out into about a 10 x 15 inch rectangle. 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). See picture above for reference.
  • Wrap each strip around a cocktrail frank and set aside.
  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  • Slowly add the baking soda to the boiling water.
  • Carefully drop 3-4 dough wrapped cocktail franks into the water. Boil for about 10-20 seconds, or until it floats to the top. Remove with a slotted spoon and place seam side down on the parchement lined baking sheets.
  • Brush the tops of the dough with the egg wash. Lightly sprinkle with coarse salt.
  • Bake for 12-15 minutes, or until the tops are golden brown. Make the beer cheese while they bake.

Beer Cheese Dip

  • Melt the butter in a small saucepan over medium-high heat. Whisk in the flour and let cook for 30-60 seconds.
  • While whisking, pour in the milk and beer. Continue whisking until thickened, about 1 minute. Add in the cream cheese and mustard. Whisk until the cream cheese is melted and combined.
  • Remove from the heat and whisk in the salt, pepper and cheese until melted.
  • Serve the warm beer cheese with the freshly baked pretzel pigs in a blanket!
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats