Everything bagel pigs in a blanket
Flaky crescent dough wrapped around bites of hot dog and showered with everything seasoning, the snack you never outgrow.
- 40 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 12
- About $0.60 a serving
- 260 calories
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 12 servings.
- 2 cans refrigerated crescent rolls
- 8 hot dogs
- 2 tbsp butter
- 1 tbsp everything bagel seasoning
- ½ cup yellow mustard, for dipping
- 2 tbsp honey (optional)
Each serving has about 260 calories, 7 g protein, 16 g carbs and 18 g fat, and costs about $0.60 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No yellow mustard? Dijon mustard works.
- No honey? Maple syrup works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F and line two with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cut each hot dog into 6 short pieces.
Unroll the crescent dough, pull it apart into 16 triangles, and cut each triangle into 3 skinny triangles.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Dolly’s tip: Keep the second can in the fridge until you need it. Warm dough gets sticky.Roll each hot dog piece in a strip of dough, starting at the wide end, and set it seam side down on a pan.
Dolly’s tip: Leave an inch between them, because they puff.the butter in the microwave, about 30 seconds, then brush it over the tops and sprinkle with the everything seasoning.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Dolly’s tip: To make them ahead, roll them up to a day early, cover and chill, then butter and bake when you need them.12 to 15 minutes, until puffed, and sizzling.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 13 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
the mustard and honey together for dipping and serve the pigs warm.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: They can sit out up to 2 hours, and they’re good warm or at room temperature.Food safety: Food with mayonnaise, dairy, eggs, cooked meat or cream, like dips, salads and cream desserts, can sit out for 2 hours at most, or 1 hour above 90°F. Keep cold food in the fridge or on ice until serving, and hot food at 140°F or hotter.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
