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Bacon Cheddar Pigs in a Blanket (Easy Recipe!)

November 5, 2025 · Nicole Triebe

Overhead view of Bacon Pigs in a Blanket served on parchment paper and yellow plates, each wrapped in flaky crescent dough with crisp bacon and poppy seeds, accompanied by small bowls of ketchup and mustard for dipping, set on a warm red tile surface with drinks and a yellow gingham napkin for a cozy party presentation.

Get ready for game day with bacon pigs in a blanket—easy to make, deliciously crispy, and guaranteed to impress your guests.

There’s something so nostalgic about pigs in a blanket—they always remind me of family get-togethers and game-day spreads. But today, I’m taking this classic finger food up a notch with a crispy, savory twist: Bacon Pigs in a Blanket. Because honestly, doesn’t bacon make everything better?

The first time I made these, I was prepping for a Sunday football party in Chicago. I wanted something that would disappear from the platter before halftime — and these delivered! With buttery crescent rolls, smoky cocktail sausages, sharp cheddar cheese, and crisp bacon, each bite is a perfect balance of salty, cheesy, and flaky goodness.

Why We Love This Recipe

This recipe combines two of the best comfort foods — bacon and pigs in a blanket — into one irresistible appetizer. They’re quick to assemble, easy to bake, and even easier to eat. Plus, they’re just as perfect for casual game nights as they are for holiday parties or tailgates.

If you loved my Air Fryer Garlic Bread Pizza or Hot Honey Baked Camembert, these bacon-wrapped bites will fit right in on your appetizer table — and I promise, they’ll be gone in minutes!

Close-up of a hand dipping a Bacon Pig in a Blanket into a small yellow bowl of ketchup, surrounded by golden-brown crescent-wrapped sausages with crispy bacon and melted cheese on parchment paper, garnished with poppy seeds and chives, set on a warm red tile table with drinks and utensils in the background.

Ingredients You’ll Need (and Why We Use Each One)

8 slices bacon: The star of the show! Bacon adds smoky, salty richness and that irresistible crisp texture that takes these pigs in a blanket from nostalgic snack to gourmet appetizer. I like to par-cook the bacon for a few minutes first so it’s perfectly crisp by the time the rolls are golden.
1 (8-ounce) can refrigerated crescent rolls: Buttery, flaky, and delightfully easy to use. Crescent rolls give us that soft yet crisp pastry shell without the hassle of homemade dough — ideal for busy days or last-minute entertaining.
4 slices sharp cheddar cheese (3/4 ounce each): Sharp cheddar adds a punch of flavor and creaminess that melts beautifully inside each roll. It balances the saltiness of the bacon and adds a rich, cheesy layer that guests always rave about.
1 (8-ounce) package cocktail-size smoked sausages: These little sausages bring that signature “pig in a blanket” flavor — smoky, juicy, and perfectly bite-sized. They’re already cooked, which keeps prep time super simple.
1 large egg + 1 tablespoon water (for egg wash): Brushing the crescent rolls with egg wash gives them a gorgeous golden shine and helps the poppy seeds stick perfectly on top.
2 teaspoons poppy seeds: Poppy seeds add a little visual flair and subtle nutty crunch that makes these look and taste bakery-worthy.
Mustard and ketchup, for serving: No pig in a blanket is complete without dipping sauce! Mustard adds tang and zing, while ketchup keeps things classic and crowd-pleasing.

Step by Step Instructions to Make Bacon Pigs in a Blanket

Preheat and prep: Start by preheating your oven to 375°F. Line a large baking sheet with foil for easy cleanup.
Cook the bacon: Place the sheet pan with bacon in the oven and bake for 15 minutes or until the bacon is beginning to brown. Remove from the oven and place the bacon on a plate lined with paper towels to soak up any extra grease.

Overhead view of ingredients for Bacon Pigs in a Blanket arranged on a rustic wooden board. Strips of crescent dough are laid out alongside mini cocktail sausages, cheddar cheese slices, and a small bowl of poppy seeds. A plate of cooked bacon sits to the side, all set on warm terracotta tiles to show the prep process before assembling the bite-sized appetizers.

Assemble the blankets: Unroll the crescent dough and separate it into triangles. Cut each triangle in thirds lengthwise to make smaller triangle strips.
Add the fillings: Place a small piece of cheddar cheese at the wide end of each dough strip. Then, add one small piece of bacon and a cocktail sausage and starting from the wide end, gently roll the dough toward the pointed tip, keeping the cheese, bacon, and a little smoky inside the crescent dough.

Overhead view of unbaked Bacon Pigs in a Blanket arranged on a rustic wooden board. Each mini sausage is wrapped with a strip of crescent dough, with pieces of bacon and cheddar tucked inside. A bowl of poppy seeds and a small dish of chopped chives sit nearby, along with a plate of extra bacon, all placed on warm terracotta tiles, showcasing the appetizer before it goes into the oven. — pigsinablanket 4

Brush and sprinkle: In a small bowl, whisk the egg and water together. Brush each crescent-wrapped sausage with the egg wash, then sprinkle poppy seeds over the top.
Bake until golden: Bake for 15–18 minutes, or until the crescent dough is golden brown and the bacon is crispy.
Serve and enjoy: Serve warm with small bowls of mustard and ketchup for dipping.

Overhead view of unbaked Bacon Pigs in a Blanket arranged on a rustic wooden board. Mini sausages are wrapped in strips of crescent dough with pieces of bacon and cheddar tucked inside. One hand holds an egg wash while the other brushes it onto the dough. A small bowl of poppy seeds, chopped chives, and a plate with extra bacon strips sit nearby on a warm terracotta tile surface, capturing a cozy prep-in-progress moment.

Overhead view of unbaked Bacon Pigs in a Blanket arranged on a rustic wooden board. Mini sausages are wrapped in crescent dough with strips of bacon and cheddar tucked inside, then brushed with egg wash and sprinkled generously with poppy seeds. A plate of extra cooked bacon and a small dish of chopped chives sit nearby on warm terracotta tiles, capturing the appetizer just before baking. — pigsinablanket 9

Storage and Reheating Tips for Bacon Pigs in a Blanket

One of the best things about these Bacon Pigs in a Blanket is how easy they are to make ahead — and they reheat like a dream! Whether you’re prepping for a party or stashing away leftovers, here’s how to keep every bite just as delicious and flaky as the day they were baked.

Refrigerating Leftovers

Allow your pigs in a blanket to cool completely before storing.
Transfer them to an airtight container or wrap them tightly in foil.
Store in the refrigerator for up to 3 days.
If stacking, place a layer of parchment paper between each layer to keep them from sticking together.

Pro tip: Reheat them in the oven or air fryer for the best texture — they’ll crisp right back up!

Overhead view of Bacon Pigs in a Blanket served on a mustard-yellow plate. Each mini sausage is wrapped in crispy bacon and golden crescent dough, sprinkled with poppy seeds and chives, with melted cheddar pooled underneath. A vintage fork rests on the plate, surrounded by terracotta tiles, a small dish of chopped chives, and a yellow gingham napkin for a cozy, casual presentation.

Freezing Instructions

Before baking:

Assemble the pigs in a blanket as directed.
Arrange them on a parchment-lined baking sheet and freeze until solid (about 2 hours).
Once frozen, transfer to a freezer-safe zip-top bag or airtight container, label, and store for up to 2 months.
When ready to bake, you can cook them straight from frozen — just add 2–3 extra minutes to the baking time.

After baking:

Let them cool completely, then place in a freezer-safe bag or container.
Freeze for up to 1 month.
Reheat using the oven or air fryer (avoid the microwave to keep them crisp!).

Top-down view of Bacon Pigs in a Blanket arranged on parchment paper and rustic yellow plates. Each mini cocktail sausage is wrapped in crispy bacon and golden-brown crescent dough, sprinkled with poppy seeds and chopped chives. A small bowl of ketchup sits at the center for dipping, alongside a dish of mustard. Two iced drinks and scattered forks complete the warm, inviting tabletop scene on terracotta tiles, creating a cozy party appetizer vibe.

How to Reheat

Oven method:

Preheat oven to 350°F.
Arrange pigs in a blanket on a baking sheet and heat for 8–10 minutes, or until warm and golden.

Air fryer method:

Reheat at 325°F for 3–5 minutes, until hot and flaky.

Skip the microwave:
It may be quick, but it tends to make the pastry soft instead of crisp — and no one wants soggy pigs in a blanket!

Keeping Them Warm for a Party

If you’re serving these at a gathering, you can keep them warm in a 200°F oven until guests arrive. They’ll stay perfectly toasty, cheesy, and ready for dipping all evening long.

Tips for Success

Par-cook your bacon: This step ensures your bacon crisps up perfectly without burning the crescent dough.
Try flavored mustards: Honey mustard, Dijon, or spicy brown mustard all work beautifully.
Add a sweet touch: For a fun twist, drizzle with a bit of maple syrup or hot honey before serving (it pairs beautifully with the smoky bacon!).

Additional Recipes to Try

Whether you’re hosting a holiday gathering, a game-day party, or a casual weeknight happy hour, these little bites deliver big flavor with minimal effort.

Cheesy Jalapeno Chicken Popper Dip – everything you love about the classic bar snack—spicy jalapeños, creamy cheese, savory chicken, and a crunchy topping—all baked into one bubbling, crowd-pleasing dish.

Cheesy Elote Corn Nachos – street food meets snack food—and it’s a total flavor explosion.

Hot and Cheesy Spinach and Artichoke Dip – one of those delicious dip recipes that people seem to gravitate to at parties, a total crowd pleaser! The combination of cream cheese, sour cream, and shredded cheese creates a rich and creamy base that’s irresistible. Perfect with chips or veggies!