These cheesy pigs in a
blanket are a quick
and easy recipe you
can make for your
next party or even for
Saturday morning
breakfast.
My family is a little obsessed with pigs in a blanket. After we moved, we drove to every local donut shop in search of the perfect version. Some shops were close, others a longer drive, and none of them matched the one near our old house. On busy days I don’t always want to pack up the baby and gear just for a snack—so I started making them at home.
If you read my other posts, you know I love cheese. The donut-shop versions had a bit of cheese inside the sausage casing, but not nearly enough for my taste. These homemade cheesy pigs in a blanket fix that by adding a clean, melty ribbon of cheese to each little smokie before wrapping. They’re simple, fast, and perfect for a crowd, a party appetizer, or an indulgent weekend breakfast.
I’ve tested a few cheeses, and for melty, rich results a block of Velveeta wins every time. You don’t need much—just a thin stick of cheese for each little smokie—and it melts consistently. I keep a small block vacuum-sealed in the fridge so it’s ready when I need it.
You’ll only need three main ingredients: a pack of cheddar little smokies (35 count), one-quarter block of Velveeta, and one can of croissant dough. If you prefer more pastry, use an extra can of croissant dough. I like a thinner layer of dough so the smokie and cheese shine through.
To assemble, unroll the croissant dough and press the pre-cut seams together so you have one flat sheet. Use a glass or rolling pin to smooth and re-seal it. Cut the dough into 35 small, long triangles—similar to the pre-cut pieces but much smaller. Cut a small piece of Velveeta about the length of a little smokie and a few centimeters thick, lay it at the wide end of the dough triangle, place the smokie on top, and roll up toward the point.
Repeat until all smokies are wrapped. Arrange them on a greased baking pan, leaving a little space between each so the pastry can brown evenly. Bake at 350°F (175°C) for about 11–13 minutes, or until the croissant crust turns a golden brown. These are best served hot so the cheese is gooey and the pastry crisp.
Serving ideas: present them with mustard, a honey-mustard dip, or a simple ketchup for kids. These pigs in a blanket make a crowd-pleasing appetizer at parties, game days, or brunch. They’re easy to double for larger groups and reheat well in the oven or an air fryer to restore crispness.
Cheesy Pigs in a Blanket
Ingredients
- 1 package cheddar little smokies (35 pack)
- 1/4 block Velveeta cheese
- 1 can croissant dough
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a baking pan or line it with parchment paper.
- Unroll the croissant dough and press the seams together to form one sheet. Smooth with a glass or rolling pin.
- Cut the dough into 35 small, long triangles.
- Cut the Velveeta into 35 small sticks about the length of a little smokie and a couple centimeters thick.
- Place a piece of cheese on the wide end of each triangle, top with a little smokie, and roll toward the tip.
- Arrange the wrapped smokies on the prepared pan and bake 11–13 minutes, until the dough is golden brown.
- Serve hot for the best melty-cheese experience.