Pigs in an Everything Blanket

Story and images provided by Karyl Henry, KarylsKulinaryKrusade.com

When I began the website in 2012, I focused primarily on main course and side dishes. Over time, I’ve expanded that, but I only began to add appetizers to my collection in the past year. It’s kind of funny and ironic, because I love to entertain. And what better way to entertain guests than with appetizers? I like finger foods that are simple to make, easy to eat, and great to feed a crowd. Appetizers also work really well for gameday. Whether it’s a tailgate or a game watch party, appetizers are perfect for guests to graze throughout the game.

I’ve been eating Pigs in a Blanket for as long as I can remember. I used to make them regularly as a snack in the years after college. I always had Vienna sausage in the pantry, so I could make them whenever the craving hit. Then, about 15 years ago, I just stopped making them. I honestly can’t even remember why. I still ate them at parties; and whenever I did eat them, I planned to make them at home more often. But that never happened.

Pigs in a Blanket have grown up over the years, and you can find so many different options online. So I decided to make my own version, with Pigs in an Everything Blanket

One bite took me right back to my younger days! I immediately remembered why I liked them so much. I also remembered why I stopped eating them. Because once you start, you can’t stop. Especially when they’re screaming hot, right out of the oven. And particularly with the wonderful honey mustard dipping sauce.


  • Hot Dogs – I use Angus beef hot dogs. I can’t tell you the last time I bought hot dogs, but I can tell you that the quality makes a difference. Angus beef has much more flavor than regular hot dogs. So if I’m going special occasion, I’m kicking it up a notch. Of course, mini cocktail links are another great option.
  • Crescent Dough Sheet.
  • Whole Grain Mustard – I like the texture of whole grain mustard, but by itself it can be a little overpowering. To counteract that, I also add some Spicy Brown Mustard.
  • Raw Honey – you can find raw honey in nearly every grocery store, and it is so worth the extra cost. It has a very smooth flavor, and no aftertaste.

The process of making Pigs in an Everything Blanket is incredibly simple, and these beauties are ready to pop in the oven in minutes.


Back in the day, I never topped my Pigs in a Blanket, and now I realize that I missed out. I love everything seasoning on bagels, and once I realized how simple the seasoning is to make, I was sold: Poppy Seeds, Sesame Seeds, Onion Powder, Garlic Powder, Coarse Sea Salt and Black Pepper. That is it, and it’s ready to go in just seconds. Simply sprinkle the seasoning on the dough before baking.

I’m only going to make these Pigs in an Everything Blanket for a gathering. Not because I don’t love them. But because I don’t want to eat an entire batch by myself. Full disclosure: I’ve come close already.

Pigs in an Everything Blanket from KarylsKulinaryKrusade.com


  • 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

Everything Seasoning

  • 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


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. 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. 
  3. Cut each hot dog into 3 equal pieces. So that when you are finished, you will have 24 total hot dog pieces.
  4. Make sure that 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.
  5. 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 that the dough will not separate while it bakes
  6. Combine all seasoning mix in a small bowl. Brush the top of each roll with a little bit of melted butter, and sprinkle with seasoning mix.
  7. Mix the whole grain and spicy brown mustard together. Add honey, and stir briskly, to thin the mixture. 
  8. Bake for about 15 minutes, until dough is golden brown. Serve immediately with dipping sauce.