Pigs in a Blanket with Mustard and Everything Seasoning
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Two dozen golden little bundles, shiny with egg, with a swipe of mustard underneath and everything seasoning on top. They leave the tray before they're cool, and the dog has already picked a spot by the table.
The short version
Cut crescent dough into 24 skinny triangles, brush with Dijon, roll each around a dry cocktail frank, brush with egg and seasoning, bake at 375°F for 12 to 15 minutes. Pat the franks dry so the dough sticks and bakes through.
What makes ours better
why ours wins the argument at dinner
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Brush the dough with Dijon first. A thin layer of mustard inside gives each bite some tang, so it doesn't taste like plain bread and hot dog.
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Pat the franks dry. Franks come wet from the package. Water between sausage and dough makes the wrap slip off and the inside gummy.
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Egg wash and everything seasoning on top. The egg turns the crust glossy and deep gold, and the seasoning sticks to it. Plain crescent dough bakes up pale by comparison.
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Bake on parchment at 375°F. Parchment stops the bottoms from sticking and browning too fast, and a moderate oven lets the dough puff and cook through before the outside darkens.
What you need
the stars of the show
- Refrigerated crescent roll dough1 can
- Cocktail franks24 item
- Dijon mustard2 tablespoons
- Egg1 large
yes, all of the butter
Steps
apron on. phone down. mostly.
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Heat the oven
Set a rack in the middle of the oven and heat it to 375°F. Line a large rimmed baking sheet with parchment paper.
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Dry the franks
Drain the cocktail franks and spread them on a paper towel. Pat the tops dry too.
Skip this and the dough steams loose and the wrapper bakes damp.
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Cut the dough
Unroll the crescent dough and separate it into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles, so you have 24. Each should have a wide base and a point.
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Brush with mustard
Spread a thin film of Dijon over each dough triangle with the back of a spoon or a pastry brush, leaving the tip bare.
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Roll each one
Lay a frank across the wide end of a triangle and roll it up toward the point, tucking the dough snugly around it. Set it seam side down on the sheet, about 1 inch apart.
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Glaze and season
Brush the tops lightly with the egg wash and sprinkle with everything seasoning, if using.
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Bake until golden
Bake until the dough is puffed and deep golden brown, 12 to 15 minutes. The bottoms should be browned and the dough at the thickest point should look dry, not doughy. Cool 5 minutes before serving with the honey mustard.
Rotate the sheet once halfway through if your oven has hot spots.
About 12 min. Cook mode has a timer for this step.
Good to know
things I learned the hard way, so you can skip that part
- Use full-size franks cut into thirds if you can't find cocktail ones. Cut them on the diagonal for more surface for the dough.
- Try a sliver of cheddar tucked in beside each frank, or swap the mustard for a dab of spicy brown mustard.
- To make ahead, assemble the rolls up to 2 hours ahead, cover and refrigerate, then glaze and bake, adding 2 to 3 minutes.
- Puff pastry works if you want a flakier wrap. Cut it into 24 strips and bake until deep gold.
- Storage. Refrigerate in a covered container, up to 3 days. Reheat on a baking sheet at 350°F for 8 to 10 minutes. Baked pieces freeze for 2 months; reheat from frozen at 350°F for 12 to 15 minutes.
Questions, answered
asked and answered at the kitchen counter
Can I make pigs in a blanket ahead of time?
Yes. Roll them, cover and refrigerate for up to 2 hours before baking. For longer, bake them, cool, and reheat at 350°F for 8 to 10 minutes before serving.
Why is the dough raw in the middle of my pigs in a blanket?
The dough was wrapped too thickly or the oven ran cool. Roll the narrow triangles with a single layer of dough where it overlaps, and bake until deeply golden, not just pale.
Can I use regular hot dogs?
Yes. Cut the hot dogs into thirds and wrap each piece in a wider strip of dough. They take about the same time to bake.
Can I freeze pigs in a blanket?
Yes. Freeze them baked and cooled on a tray, then bag them for up to 2 months. Reheat from frozen at 350°F for 12 to 15 minutes.
What sauce goes with pigs in a blanket?
Honey mustard is the classic. Spicy brown mustard, ketchup, barbecue sauce and ranch all work well too.
Can I make pigs in a blanket in an air fryer?
Yes. Cook in a single layer at 350°F for 8 to 10 minutes, until golden. Work in batches so they don't touch.
From the table
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Published October 29, 2026.