Swiss Cheese and Mustard Pigs in a Blanket
The “Fanciest” Pigs in a Blanket Recipe
At least that’s what my fiance Matt calls this recipe. We tried this recipe together early in our relationship, spending an evening watching movies and making snacks. It was an instant hit. For the next three years, every time we were invited to a party, Matt offered for us to bring the “fancy” pigs in a blanket, we made it for football games, Fourth of July parties, and some random Friday nights in. After a couple back-to-back requests to make these I laughed and asked Matt if maybe we should try out other appetizers?
We took a pause from making these piggies, but this year I’ve been craving homestyle, comfort meals. The meals our parents made that were simple, but got everyone to the table with growling bellies. When it comes to apps, it’s hard to find a more classic midwestern dish than something made with a lil’ smokie.
The Recipe Details
This recipe is really as simple as it sounds. The ease of making pigs in a blanket, but with so much more flavor by adding a few extra ingredients. Before rolling up your piggy in their crescent roll blanket, add a small square of swiss cheese and a dollop of mustard for a subtle added kick. Plus the combo of cheese, mustard, and a sausage can’t be beat when you’re looking for a bite sized snack.
A fancier version of your classic pigs in a blanket, perfectly balanced with the creamy tangy flavors of cheese and mustard. This recipe takes your party appetizer to the next level.
- 8 oz container of refrigerated croissant roll dough
- 4 slices of swiss cheese, quartered into 16 smaller pieces
- 4 tsp dijon mustard, divided
- 16 “lil’ smokies” or mini beef franks
- 1 tsp “Everything but the Bagel” seasoning
Preheat oven 375° and line a baking tray with parchment paper.
Open the container of crescent roll dough, cutting each perforated piece of dough into two individual triangles, resulting in 16 long triangles of dough.
At the widest part of the triangle, place a piece of swiss cheese, then a quarter teaspoon of mustard, and finally a mini beef frank.
Roll the remaining dough around the cheese, mustard, and frank, covering as much of the frank as you can.
Place each wrapped pig in a blanket on a baking sheet, a couple inches a part.
Sprinkle with “everything but the bagel” seasoning to taste, pushing the seasoning into the dough as needed.
Bake for 14-16 minutes, until the crescent roll dough is browned on the edges and cooked through.
Remove from the oven, let cool for a minute, and then serve and enjoy!
