Spice up one of the most popular hors d’ oeuvre or game day snack with these Chili Cheese Pigs in a Blanket.
My family really loves football season. I’m not talking about professional football. Those games are alright, but we really like watching youth sports through college level. Though every year, we do enjoy the Super Bowl.
I’m sure if we had boys (or girls that were interested in playing the game) that made it to the pros we’d watch those games more often too. But our girls were cheerleaders and from the time they were 5 years old they’ve been on the sidelines. And we’ve been in the stands!
While our oldest attended Penn State, we were able to attend some live games. I don’t think I’ve ever experienced so much energy in one place; not even a Bon Jovi concert!
She attended school during the Trace McSorley and Saquon Barkley time frame, so watching them win (even if on the tv) was super exciting week after week.
Now our youngest is attending Virginia Tech and due to Covid-19, she hasn’t been able to attend any live games. We support her school and watch the games on the weekends when we can.
Thankfully she’s only a freshman so she still has a few more years to experience it for herself in person. We hope we can get to see a live game too!
What are Pigs in a Blanket?
So what does all of this have to do with pigs in a blanket? I’m sure we’re not the only ones that like to have “picky foods” while watching the game. And one of their favorites are pigs in a blanket; which are miniature hot dogs wrapped in crescent roll dough.
While I was doing some research online they’re also called “devils on horseback”, “kilted sausages” and “wiener winks”. I’ve never heard them called that, but I’m sure it’s a regional thing.
Pigs in a Blanket was first made popular back in the late 1950’s by Betty Crocker. They’re still so popular that April 24th has been named officially as “National Pigs in a Blanket Day” in the United States. I guess I’ll have to remember that in a few months!
The reason I’m sharing this recipe now is that the Super Bowl a.k.a. “the biggest snack food day” is fast approaching. These little hot dogs will be a tasty addition to your tailgating parties; even if it’s just you and your family hanging out in front of the flat screen this year.
How do you make Chili Cheese Pigs in a Blanket?
For this recipe you’ll need cocktail franks, shredded Cheddar cheese, chili powder and crescent roll dough.
Since I have an intolerance to cured meats, I purchased uncured beef frankfurters; which are also gluten free. Not that it will really matter because the crescent roll dough is not.
Start by unrolling the dough and break apart the sections; they will be eight in an 8-ounce can. Sprinkle chili powder on top of the dough, flip it over and sprinkle some more chili powder; then cut the dough into thirds so you’ll have a total of 24 pieces.
Add a bit of the cheese to each piece; then add a hot dog. Roll the dough over the hot dog; then place on a nonstick baking sheet that’s been sprayed with cooking spray or lined with parchment paper.
You’ll get a little extra cheese on top of the dough, but that’s ok. Repeat for all 24 pieces of dough.
Place in a preheated 375 degree F oven for 10-12 minutes until the dough has puffed up and lightly brown. Serve immediately.
Can you make these ahead of time?
Yes. Prepare the pigs in a blanket as described. Line them on a flat tray so they’re not touching, wrap tightly and freeze until you’re ready to bake. When ready to bake, remove the hot dogs from the freezer and cook in their frozen state.
Increase heat to 425 degrees F; then bake 12-15 minutes until the dough is cooked and lightly brown.
My family loved this recipe for Chili Cheese Pigs in a Blanket and the chili powder really gave it a little extra kick.
We’ll definitely be making these again for Super Bowl Sunday along with some of my other favorite hors d’ oeuvres like Fiesta Chicken Spinach Dip, Bruschetta, and Guinness BBQ Baked Chicken Wings. ~Enjoy!
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Chili Cheese Pigs in a Blanket
- Preheat oven to 375 degrees F.
- Unroll the dough and break apart the sections; there will be eight in an 8-ounce can. Sprinkle chili powder on top of the dough, flip it over and sprinkle some more chili powder; then cut the dough into thirds so you'll have a total of 24 pieces.
- Add a bit of the cheese to each piece; then add a hot dog. Roll the dough over the hot dog; then place on a baking sheet that's been sprayed with cooking spray or lined with parchment paper. (You'll get a little extra cheese on top of the dough, but that's ok.) Repeat for all 24 pieces of dough.
- Place in the oven for 10-12 minutes until the dough has puffed up and lightly brown. Serve immediately.
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