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Mini Hot Dogs (Pigs in a Blanket) - Easy, Crowd-Pleasing Party Bites

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 package mini hot dogs or cocktail sausages (about 12–16 ounces)
  • 1 can refrigerated crescent roll dough (or puff pastry, thawed)
  • 1 egg (for egg wash, optional but recommended)
  • 1 tablespoon water (for egg wash)
  • 1–2 tablespoons sesame seeds, poppy seeds, or everything bagel seasoning (optional)
  • 1/2 cup shredded cheddar or American cheese (optional)
  • Mustard, ketchup, BBQ sauce, or honey mustard (for serving)

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Pat the mini hot dogs dry with a paper towel. Dry sausages help the dough stick and bake crisp.
  3. Unroll the crescent dough and separate it into triangles. Cut each triangle into 3–4 skinny strips, depending on the size of your sausages.
  4. If using cheese, place a small pinch on one end of the strip. Set a mini hot dog on top and roll it up snugly. Leave the ends slightly exposed for a classic look.
  5. Arrange the wrapped dogs on the baking sheet, seam side down, with a little space between each.
  6. Whisk the egg with water. Brush a light egg wash on the dough for a glossy, golden finish. Sprinkle with seeds or seasoning if you like.
  7. Bake for 12–15 minutes, until the dough is puffed and deep golden brown. Rotate the pan halfway if needed for even browning.
  8. Let them rest for 3–5 minutes. Serve warm with mustard, ketchup, or your favorite dip.