Is there anything better than classic pigs in a blanket? As it turns out, yes, there actually is. And it’s the cheesy ranch pigs in a blanket I’m sharing today.
Sure, a classic pig in a blanket is fantastic. I would never turn one down. But add cheese and a buttery ranch topping and this simple appetizer is next-level.
I’ve had more compliments on these than a lot of other appetizers. These are always a huge hit with both kids and adults. You’ll be asked to bring them to every party, and you’ll be happy to do it because they are seriously easy and fast to make.
Add these guys to your next party or game day food spread and prepare to need to make more! Check out the recipe below and let me know what you think.
Chances are, if you’re reading this recipe then you already know that pigs in a blanket are basically heaven in the form of food: a mini hot dog (or in this case, Little Smokie) wrapped in Crescent Roll dough or puff pastry and usually served with dip.
But did you know that these have actually been a popular appetizer in the US since the 1950s? While pigs in a blanket are thought to have originated from Germany, a recipe for pigs in a blanket first appeared in print in Betty Crocker’s 1957 cookbook, “Cooking for Kids.”
Since then, their popularity has only grown. According to very official sources, over 128 million pigs in a blanket are eaten on Christmas Day alone. (And my family makes up only about 1% of those 😜)
I love the traditional recipe, but I love making new versions of pigs in a blanket even more. The cheesy ranch pigs in a blanket recipe I’m sharing today is a personal favorite.
The best thing about this appetizer is that the ingredients list is short – and it’s all stuff you can easily find (on a budget!) at your local grocery store.
Crescent Rolls: I typically use Pillsbury Crescent Rolls, but you can use the store-brand too! The dough for these buttery rolls are wrapped around the Little Smokies and are a big part of what makes these cheesy pigs in a blanket so delicious.
Little Smokies: These are mini smoked sausages perfect for this recipe! If you can’t find Little Smokies or want to try something different, mini hotdogs or any other kind of mini sausage could also work.
Sharp Cheddar: You can have cheesy pigs in a blanket without cheese! I love the way sharp cheddar tastes with the smoky sausage and buttery crescent roll but you can use any kind of cheese you like!
Melted Butter: The butter in this recipe is going to help the parmesan ranch topping stick to the crescent rolls.
Ranch Dressing Seasoning: This is what makes these cheesy ranch pigs in a blanket. Pick up a packet of your favorite brand of Ranch seasoning and combine it with the melted butter and other seasonings for a big flavor boost.
Chopped or Dried Parsley: If you don’t love parsley you can leave this out, but I love the burst of freshness this ingredient provides.
Grated Parmesan Cheese: Cheesy pigs in a blanket can never be too cheesy. So I love to sprinkle some grated parmesan on top of this treat before serving.
Making this appetizer is so easy to do!
Step One: Start by preheating your oven to 400 degrees and prepare your baking pan. I like to line a baking sheet with a Silpat, parchment paper or nonstick spray.
Step Two: Roll the crescent roll dough out and tear into the precut triangles. Cut each triangle in half the long way. Rip the slices of cheese into smaller pieces and place on the dough triangles.
Step Three: Place the Little Smoke on top of the dough at the widest end of the triangle. Roll it up in the dough.
Step Four: Melt the butter, add the ranch seasoning, parmesan cheese and parsley and stir. Brush this mixture over each of the rolls.
Step Five: Bake for 10-12 minutes at 400 degrees until golden brown. Then remove, serve and enjoy all the compliments you’re sure to get.
Pigs in a blanket are already one of the easiest appetizers to make for a crowd, but if you want to make your life even easier, here are a few tips for making ahead, storing and reheating.
Yes, you absolutely can! If you want to prep these in advance I recommend wrapping up the cheese and Little Smokie in the crescent roll dough and then placing on your baking pan and covering in plastic wrap or foil. You can store them prepped in the fridge for about 24 hours. I would wait to mix up the parmesan ranch butter and put that on right before baking them.
If you have leftovers (a very big “if”), then you’ll want to store these in the refrigerator. I like to store mine in a glass Pyrex dish with a cover but you could also just wrap them in foil. I wouldn’t keep them much longer than 3 days, simply because the texture of the Crescent Roll dough won’t hold up longer than that.
Yes, you can! Just like the make-ahead instructions, I would recommend freezing them once you’ve rolled up the cheese and Little Smokies inside the crescent rolls, but before putting on the ranch butter topping. Freeze them on a baking pan and once frozen you can transfer them to a Ziploc freezer bag so they take up less space. These will stay fresh for a few months.
When you’re ready to serve them, simply bake from frozen and add about 20 minutes on to your cooking time. You can add the butter sauce to the top when you have about 10 minutes left on your timer.
If you’ve stored already-baked pigs in a blanket in the fridge and want to reheat them, the best option is to do it in the oven, toaster or even an air fryer. Doing it in the microwave can work in a pinch, but the texture of the Crescent Roll won’t be as good.
This appetizer can absolutely stand on its own, but if you’re making a big spread for a holiday party, Super Bowl party or other event, then it’s a good idea to add more to your table.
Pretty much any party appetizer can go well with pigs in a blanket! I love to search mine alongside a cheeseboard or charcuterie board, a veggie platter (because, balance) and other simple appetizers like meatballs, party mix or spinach dip.
I also love to make dips for pigs in a blanket. Dips are a really fun way to add some creative flair to even traditional pigs in a blanket! Some of my favorite dips for this appetizer include:
Need more appetizer ideas? I’ve got plenty for you! Whether you’re looking for something else cheesy or just want easy, fast dishes that feed a crowd, you’ll love these appetizer recipes:
The classic Pigs in a Blanket but taken up a level with a cheesy layer and a buttery ranch topping. Super easy to make, always a huge hit.
1–2 tubes Crescent Rolls
1 package Little Smokies
Sharp Cheddar slices
4 Tablespoons butter, melted
1/2 packet Ranch dressing seasoning
1 Tablespoon chopped or dried parsley
1 Tablespoon grated parmesan cheese
1. Preheat oven to 400 degrees. Line a baking sheet with a Silpat, parchment paper or use nonstick spray.
1. Roll the crescent roll dough out and tear apart precut triangles. Then cut each of those triangles in half the long way. Rip the slices of cheese into smaller pieces and place on the crescent roll triangles.
2. Place the Little Smokie on top of the dough at the wider end of the triangle. Roll up the smokie in the dough. Continue until all are rolled.
3. Melt the butter and add the ranch seasoning, parmesan cheese and parsley. Stir together. Then brush the butter mixture over each of the rolls. Don’t be afraid to be generous.
4. Bake for 10-12 minutes until they start to turn golden brown. Remove from the oven, let sit for a few minutes and serve. Enjoy the compliments coming your way!
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