Pillowy Soft Crescent Roll Pigs in a Blanket

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These crescent roll pigs in a blanket have a pillowy soft texture and are an ideal stand-alone appetizer but you can also serve them alongside sauces.

They’re also rather easy to make and don’t require any hand-kneading.

All you need to do is let your stand mixer do the dirty work for you.

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Close-up of baked crescent pigs in a blanket.

Pillowy Soft Crescent Roll Pigs in a Blanket

Most pigs in blanket recipes are quite simple in terms of ingredients.

They mostly include a dough which is wrapped around a piece of wiener.

And even though this recipe isn’t extremely different, it does include some pickles which are tucked away in the wiener.

This in my opinion gives the pigs in a blanket a more nuanced and slightly tangy flavor quite similar to a hot dog.

The other great part about this recipe is that you can easily make it with your friends.

This will decrease the time you need to make it and allow you to spend some quality time with your loved ones.


  • Instant Dry Yeast – I prefer using instant dry yeast since the dough takes significantly less time to proof.
  • Unsalted Butter – You’ll need some softened butter for the dough and some melted butter to brush the crescent rolls once they’re baked.
  • Milk – Some regular whole fat milk will make the dough more light and airy.
  • Flour – The dough is made with all purpose flour since it has a lower protein content which makes the dough less chewy.
  • Egg – The egg will enrich the taste of the dough and help bind the dry ingredients together.
  • Wieners – This recipe is made with six inch wieners which are cut in half.
  • Pickles – Pretty much any type of pickles will do the trick. Just make sure you soak up the brine with some paper towel first.

Ingredients for crescent pigs in a blanket.

How to Make

Check out the recipe card at the end of this article for detailed, step-by-step instructions.

Start by combining all of the dry ingredients in your mixer bowl.

Next, mix the warm milk and whipped egg together and gradually add them to the dry ingredients with your stand mixer set to low.

Mixing the dry ingredients with a wooden spoon and beating the batter using a stand mixer.

Add the vegetable oil once all the milk gets absorbed into the batter.

Keep mixing for five minutes and add the softened butter in small increments.

Stop mixing when the dough becomes elastic enough and transfer it into a greased bowl.

Leave the dough to set until it doubles its size.

In the meantime, cut the wieners in half and stuff them with the pickles.

Next, spread the dough in two halves and roll each halve into a circle with a 12 inch diameter.

Rolling the dough and dividing it into equally sized triangles.

Divide each circle into twelve even sized pieces and start rolling each piece by placing a wiener at its wider end.

Transfer the crescent rolls into a greased pan with their tucked end facing down and let them set until they double their size.

Stuffing hot dogs with pickles and rolling them in the dough.

Bake the crescent pigs in a blanket for 20 minutes in an oven heated to 350°F.

Finish by brushing each roll with the melted butter.

Crescent pigs in a blanket served with mustard and ketchup.


Leftover pigs in a blanket can last for 4 to 5 days before they spoil.

Make sure you keep them in an airtight container or a resealable bag for optimum storage.

If you notice any unusual colors or smells, you should toss them out.

Try These Out Next

If you’re looking for more recipe ideas made with wieners, you can check this article where I explain how to cook vienna sausages.

Apart from some helpful advice, the article also includes some of the best ways you can cook vienna sausages and wieners.

Pillowy Soft Crescent Pigs in a Blanket

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Pillowy Soft Crescent Roll Pigs in a Blanket

With these crescent pigs in a blanket rolls you'll be able to enjoy a simple snack at any time of your day. Serve them with some mustard or ketchup for optimal flavor.
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 20 minutes
Dough Rising Time: 1 hour
Total Time: 1 hour 50 minutes
by: Aya
Servings: 24
Course: Breakfast, Snack
Cuisine: American, British


  • 1 tbsp instant dry yeast
  • 1/4 cup butter softened
  • 4 tbsp vegetable oil
  • 1 cup milk warm; between 100°F and 110°F
  • 1 egg large
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 lbs all-purpose flour
  • 12 wieners
  • 4 pickles
  • 3 Tbsp butter to be melted


  • Mix all of the dry ingredients in your mixer bowl.
  • Heat the milk, add the whipped egg and stir everything together.
  • Run your mixer on low and gradually add the milk. Add the vegetable oil after all of the milk is soaked into the batter.
  • Slowly add the softened butter to the batter after 5 minutes and keep mixing the batter until it forms into an elastic dough.
  • Grease a large bowl with a tablespoon of the vegetable oil, then shape the dough into a ball and transfer it into the bowl. Let the dough proof for an hour or until it doubles its size.
  • Cut the wieners in half and stuff each wiener with the sliced pickles. Мake sure the notches you make in the wieners aren't cut from end to end.
  • Take the dough out and slightly knead it so you get the air out. Divide it into two halves and roll each half into a 12-inch circle. Cut each circle into 12 equally sized triangular pieces.
  • Roll each piece, then place a wiener at its wider end and roll it into a crescent.
  • Place each crescent roll into a greased baking sheet with its tucked sided facing down. Let the crescent rolls proof for another hour.
  • In the meantime, heat your oven to 350°F.
  • Take the crescent rolls out and bake for 15 - 20 minutes or until golden brown.
  • Take the rolls out of the oven and brush them with the melted butter.
  • Let the rolls cool down for about 10 minutes before consumption.


  • Make sure the ingredients you use for the dough are at room temperature. This will give the dough a lighter texture.
  • You can test if your milk is warm enough by dipping your pinkie. If it's too hot, you should let it cool down.
  • You may need to roll the dough more than once as it tends to pull back which can make the crescent rolls more dense.

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Calories: 188kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 372mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg

I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.

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