Make-Ahead Cheesy Pigs in a Blanket

Well it’s finally the day! The day I have been waiting for since last November…Ohio State Football is set to kickoff in only a few hours! 😀 Andrew and I are huge Ohio State fans. You know the kind of people who deck out in their Ohio State gear every game, wear buckeye beads, even put jerseys on our little dogs. Yep, that’s us…don’t judge! 😉 I only wish we lived closer to Columbus, Ohio so I could feel the energy that I am sure is streaming through the streets right now! Unfortunately, since we live about seven hours away, we have to have our own tailgate right here! I figured I would start the season off right with some football appetizers that adults and kids alike will enjoy-Pigs In a Blanket!

These are not any old pigs in a blanket though, this recipe uses a homemade cream biscuit dough to encase the hot dogs. No more of that refrigerated crescent roll dough! These babies are homemade and so fast and easy to throw together! And want to hear one of the best parts? You can make these ahead of time, pop them in your freezer and just bake a few at a time as you need them! Super easy and super delicious!

If you missed my College Football Bites Roundup yesterday, check it out HERE. There are tons of football approved treats! Oh yeah…and GO BUCKS! 😀

Make-Ahead Cheesy Pigs in a Blanket

Homemade Pigs in a Blanket.

Yield: 24 pigs in a blanket

Prep Time: 20 minutes

Cook Time: 25 minutes


2 1/4 cups all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 cup shredded cheddar cheese
1 1/2 cups heavy cream
1 large egg, lightly beaten
6 hot dogs


In the bowl of a food processor fitted with the metal blade, pulse to combine 2 cups flour, baking powder, salt and cayenne pepper. Add shortening and pulse butter into flour until the mixture resembles coarse crumbs , about six 1-second pulses. Transfer mixture to large bowl. Mix in cheese and cream and stir to bring the dough into a rough ball. Turn the dough onto a lightly floured work surface and knead 8-10 times, or until smooth.
Roll the dough into a 15 by 10-inch rectangle. Brush the dough all over with the beaten egg. Cut the rectangle into six 5-inch squares (cut in thirds the long way, and half on the short side). Add the remaining 1/4 cup of flour to a shallow dish. Pat the hot dogs dry with paper towels then dredge them in the flour, shaking off any excess. Working with one hot dog at a time, place it in the center of one of the squares, then roll the dough around the hot dog, pinching at the seam to close. Cut each dough-covered hot dog into 4 pieces and place on a parchment-lined baking sheet. Repeat with all hot dogs until you've used all the dough.
Place the baking sheet in the freezer and let the pigs in a blanket get firm - this will take about 30 minutes. At this point, you can either proceed to bake them or transfer them to a resealable plastic bag and freeze for up to 1 month.
To bake: preheat oven to 425 F. Bake the pigs in a blanket for 20-25 minutes, or until the biscuits are golden brown and fairly firm to the touch. Let cool slightly before serving.

One Year Ago: Coffee Break Muffins                    

Two Years Ago: Maple Mashed Sweet Potatoes