Pigs in an Everything Blanket - Karyl's Kulinary Krusade
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5 from 1 vote

Pigs in an Everything Blanket

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Snack
Keyword: Pigs in a Blanket, Pigs in an Everything Blanket
Servings: 24 pieces


  • 8 hot dogs (I use all-beef Angus)
  • 1 package Crescent dough sheets
  • 2 Tablespoons melted butter
  • 2 Tablespoons whole grain mustard
  • 1/2 Tablespoon spicy brown mustard
  • 1 Tablespoon raw honey


  • 2 teaspoons poppy seeds
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon coarse sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper
  • Sprinkle flat surface with a little bit of flour, and lay crescent dough sheet flat on top of flour. If there are any holes in the sheet, pinch them closed. You may also want to roll the sheet out very slightly, to even it out. 
  • Cut each hot dog into 3 equal pieces. So when you are done, you will have 24 total hot dog pieces.
  • Make sure the sheet is laying horizontally. Using a pizza cutter, cut crescent dough sheet into strips about 1/2" wide, and then cut into half. You should get about 25 strips per sheet.
  • Place a hot dog piece at the end of a sheet strip, and roll up the hot dog pieces. You may want to stretch out the strips slightly, so you roll the hot dogs several times over. Lay each roll on the parchment paper, with the end laying flat on the paper. That ensures the dough will not separate while it bakes
  • Combine all seasoning mix in small bowl. Brush the top of each roll with a little bit of melted butter, and sprinkle with seasoning mix
  • Mix whole grain and spicy brown mustard together. Add honey, and stir briskly, to thin the mixture. 
  • Bake for about 15 minutes, until dough is golden brown. Serve immediately with dipping sauce