Cheesy Ranch Pigs in a Blanket

Prep 10 mins
Cook 14 mins
Total 24 mins

These easy Cheesy Ranch Pigs in a Blanket upgrade your favorite classic party appetizer – pigs in a blanket – with cheddar cheese and a buttery Parmesan ranch topping!

Cheesy Ranch Pigs In A Blanket stacked on top of each other on a plate.

Cheesy Crescent Roll Pigs in a Blanket

When time is of the essence during the holidays, I like to have a rotation of recipes that I know are a) easy to whip up at the drop of a hat and b) guaranteed to please a crowd. And as the festive season ramps up, today calls for one of these recipes! Cue an old school favorite, and one of my go-to holiday appetizers: Pigs in a Blanket.

I even used the Publix delivery service from Instacart (super handy) to order the ingredients I needed without leaving home! To jazz things up, I added a layer of cheddar cheese around the cocktail sausages. Finally, I brushed the crescent roll dough with a delicious and buttery ranch seasoning. Oh, and we can’t forget a sprinkling of parmesan – these cheesy ranch pigs in a blanket definitely live up to their name.

This easy party appetizer is always an instant hit, and you can dip them in just about anything!

A smartphone screen showing the app for Publix delivery, powered by Instacart

Why Are They Called Pigs in a Blanket?

There’s no formal origin of the name apart from that the recipe actually looks like little pigs wrapped in a blanket of dough! The idea originated in the 1600s, when farm workers would wrap meat in dough for their lunches. 

Flash forward to the 60s, where the familiar Vienna sausages wrapped in crescent dough grew in popularity. Pigs in a blanket remain a staple party appetizer to this day!

The ingredients for pigs in a blanket, courtesy of Publix delivery, powered by Instacart

Recipe Ingredients

When it comes to party appetizers, this is one of the simplest recipes! Only a few ingredients are needed, which were delivered conveniently to my door:

  • Crescent Dough: Store bought, canned crescent dough is king, and perfect for this easy appetizer.
  • Cocktail Sausages: This recipe uses Lit’l Smokies sausages, but any of your favorite cocktail sausage brands will do! 
  • Cheddar Cheese: I use a mild cheddar cheese, but provolone or sharp cheddar are also great options.
  • Butter: Salted butter, melted.
  • Parmesan Cheese: For dusting over top of the butter seasoning.
  • Ranch Seasoning Mix
Cheesy Ranch Pigs In A Blanket before going into the oven to bake.

How to Make Crescent Roll Pigs in a Blanket

Follow this quick and easy step-by-step to make these cheesy pigs in a blanket in under 30 minutes. You can also check out the short video further down in this post!

Roll Out the Dough: First, roll out and separate the crescent roll triangles, then cut each triangle in half.

Wrap: Beginning at the wider end of each triangle, place a square of cheese over the dough, followed by the sausage, then roll! Place the rolled “pigs” onto a baking sheet lined with parchment paper.

Brush with Butter: Brush the tops of the crescent dough with a mixture of melted butter and ranch seasoning. Give each top a sprinkle with some parmesan cheese.

Bake: Place the sheet in a 400°F oven and bake until the dough is golden brown and cooked through. 

Let your piggies cool for a quick minute after they’re out of the oven, and serve right away.

Cheesy Ranch Pigs In A Blanket on a baking sheet with ranch dressing for dipping.

Tips for Success

  • Make Pigs in a Blanket Ahead of Time: This appetizer can easily be prepped ahead of time. To do so, roll up the sausages, top them with the ranch topping, and then store the pigs in a blanket in the fridge until you’re ready to bake them. Just make sure you keep them chilled and airtight, and follow my freezing instructions below if you’ll be making them more than a day ahead.
  • If the Crescent Dough Becomes Sticky: If you find the crescent dough is softening quickly, work in batches and leave half of the dough in the fridge so it stays chilled while you roll the first batch of cocktail sausages.
Cheesy Ranch Pigs in a Blanket on a baking tray, with a single serving in the foreground.

Variation Ideas

This version of pigs in a blanket can be made with or without the cheese. Here are more ways you can mix things up that won’t require changing the baking time:

  • Add bacon slices in between the sausage and cheese layer before you roll everything up inside the crescent dough.
  • Sprinkle the tops of the dough with sesame seeds.
  • Blend Italian season mix into the butter topping, instead of ranch.
  • For a spicy variation, roll thin jalapeno slices or chopped chilis in between the sausage and the dough.
  • Make mini pigs in a blanket by halving the cocktail sausages and cutting the dough into smaller 1-2 inch pieces. These make a great bite-sized appetizer or kid’s snack!

Serving Suggestions

I love doubling down on the ranch with this recipe, by dipping these cheesy pigs in a blanket in a creamy ranch dressing. That being said, if you’re looking for more ideas for delicious homemade dipping sauces, you’re in luck! Here are some of my favorite dips to serve with this recipe:

And if you’re party planning, try these other easy appetizers to pair alongside these pigs in a blanket: 

How to Store and Reheat Leftovers

Store leftover pigs in a blanket airtight in the fridge, and simply pop them in the oven to reheat for a few minutes until they’re heated through.

Can I Freeze These?

The best way to freeze these pigs in a blanket is to roll/assemble them, place them on a baking sheet to pre-freeze and then store them in a freezer safe bag or container. They will keep for up to 2-3 months when frozen.

When you’re ready to serve them, bake them directly from frozen and add approximately 20 minutes to the baking time.

More Cheesy Appetizer Ideas

Yield: 16 pigs in a blanket

Cheesy Ranch Pigs in a Blanket Recipe

Cheesy Ranch Pigs In A Blanket on a baking sheet with ranch dressing for dipping.

Cheesy Ranch Pigs in a Blanket: Upgrade your favorite classic party appetizer — pigs in a blanket — with cheddar cheese and a buttery Parmesan ranch topping!

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Ingredients

  • 1 (8 oz) can crescent dough
  • 16 Lit'l Smokies sausages
  • 8 slices mild cheddar cheese, cut into fourths
  • 4 tablespoons salted butter, melted
  • 2 teaspoons dry ranch seasoning mix
  • 3 tablespoons grated Parmesan cheese
  • Ranch dressing for dipping, optional

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
  2. Roll out the crescent roll dough and separate by the triangles provided. Cut each triangle in half to create 16 smaller triangles.
  3. Starting at the bigger end of each triangle, lay a small square of cheese, topped with a sausage, then roll up. Place on the baking sheet.
  4. In a small bowl, whisk together the butter and ranch seasoning. Brush the crescent dough tops with the butter. Sprinkle Parmesan cheese on top.
  5. Bake for 14-16 minutes or until the dough is browned and cooked through. Serve hot!

Nutrition Information:

Yield:

16 servings

Serving Size:

1 pig in a blanket

Amount Per Serving: Calories: 147Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 313mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 5g

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Comments

12 Responses
    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Tessa, is there a chance you are using WAX paper instead of parchment paper? You can leave parchment paper in an oven for hours with no issue while baking bread and such… 

  1. Felica Carroll

    There are many application available that delivers food & grocery at your door step including Instacart, Grofers, Postmates and so on. I think this app helps user to save time & money. Now its possible to launch their own application for their grocery business or food delivery business.

  2. Jacque Hastert

    This is the perfect appetizer for the kiddos this holiday season. Mine would probably eat them as a whole me and I wouldn’t complain.

  3. Chrissie Baker

    I just happen to have these ingredients so am going to make it tonight for dinner – – if I can wait that long!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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