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Let me tell you, chili dog pigs in a blanket are one of those recipes that seem too simple to impress, but they always steal the show. I have made them for game days, movie nights, and even holiday parties, and there are never leftovers. Something about flaky crescent dough, gooey cheese, and that meaty chili just works every time.

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I started making chili dog pigs in a blanket when I wanted something hot and satisfying without committing to a full casserole or meal, and didn’t have the time to smoke a large piece of meat. It is like the best parts of a chili cheese dog but in a bite-sized, hand-held form. If you love chili, hot dogs, and crescent rolls, this one is for you.
This is one of my favorite easy party recipes, and once you try it, you will see why. Whether you are hosting a crowd or just need a cozy snack, chili dog pigs in a blanket always come through.

Why You’ll Love This Recipe
- It is quick, filling, and packed with flavor.
- It turns basic ingredients into something that feels fun and special.
- Chili dog pigs in a blanket are always a hit, even with picky eaters.

Ingredients and Tools You’ll Need
Main ingredients:
- 3 Hot Dogs (I use the quarter-pound ones for extra bite)
- 1 Sheet crescent dough
- 1 Cup shredded cheddar cheese

Homemade chili:
- 1 Pound ground beef (80/20 or lean)
- 1/2 Yellow onion, finely diced (optional)
- 2 Tablespoons tomato paste
- 1/3 Cup ketchup
- 1 Tablespoon yellow mustard
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon onion powder
- 1/2 Teaspoon chili powder
- 1/4 Teaspoon paprika
- 1/4 Teaspoon black pepper
- Salt to taste
- Splash of water to adjust thickness
Tools you’ll need:
- Baking sheet with parchment paper
- Small bowl for seasoning mix
- Skillet for the chili
- Knife, spatula, and foil if reheating

How to Make It
Preparation
Get started by preheating the oven to 350 degrees F. Roll out the crescent dough on a clean surface. Keep the sheet whole instead of pulling it apart into triangles.

Place a hot dog on one edge of the dough, roll it once, then slice it off. Continue until all the hot dogs are wrapped. This is the base for your chili dog pigs in a blanket and sets up the perfect vessel for that rich chili and melted cheese.

Cooking
Place the wrapped hot dogs on a parchment-lined baking sheet. Bake for 20 to 25 minutes until the tops are golden brown. While they bake, prepare the chili on the stovetop.

Heat a skillet over medium and brown the pound of ground beef with the diced onion. Once browned, drain any excess grease and stir in the tomato paste. Let that cook for a minute or two before adding ketchup, mustard, chili powder, garlic powder, onion powder, paprika, black pepper, and a pinch of salt.
Add a small splash of water to thin it slightly. Stir until the chili is smooth and let it simmer for 10 to 15 minutes. The chili should be thick enough to sit on top of the dogs without running everywhere.
Serving Suggestions

When the wrapped hot dogs are golden and cooked through, remove them from the oven. Carefully slice each one lengthwise to create a shallow pocket. Spoon the warm chili into each one and top with shredded cheddar cheese.
Place them back into the oven for about 5 minutes, just long enough to melt the cheese completely. Serve the chili dog pigs in a blanket hot with dipping options like spicy ranch, sour cream, or a little cream cheese spread on top. I also like adding sliced green onions or pickled jalapeños for an extra kick.

These work great as a party appetizer or even as a casual lunch. I often bring chili dog pigs in a blanket to potlucks and reheat them gently in foil so they do not dry out.
Recipe Notes and Pro Tips
Do not skip the parchment paper if you don’t have a non stick baking sheet or you will be stuck scraping off melted cheese later. If you are short on time, canned chili works just fine. Choose a thick brand so it does not slide off the chili dog pigs in a blanket.
You can also use cocktail wieners or little smokies to make bite-sized versions of this recipe. Chili dog pigs in a blanket can be customized easily, and they reheat beautifully. Add a dollop of cream cheese inside before wrapping if you want a creamy surprise.

Before baking, brush the tops with melted butter and sprinkle sesame seeds or garlic powder. This gives them an extra flavor punch and a little texture. If you have leftover chili, spoon it over fries, baked potatoes, or tortilla chips.
Variations
Swap out the crescent dough for pizza dough to create a chewier texture. Use shredded pepper jack or smoked gouda instead of cheddar. Add diced pickles or jalapeños to the chili if you like heat.

Make mini versions using little smokies for a great game day snack. If you love cheese, blend a spoonful of cream cheese into the chili before topping the dogs. Or turn this entire recipe into a chili dip platter by serving the dogs with a bowl of chili for dipping.
Chili dog pigs in a blanket are incredibly flexible. You can change the fillings, the cheese, or even the size depending on who you are serving. And honestly, there is just something satisfying about that soft dough, cheesy chili, and crisp edge on every bite.
Be sure to leave a comment down below if you try this!

Other Recipes You’ll Love
- Bacon Wrapped Hot Dog with Pickle Hot Dog Bun
- The BEST Bacon Wrapped Hot Dog Recipe
- Stuffed Burger Dogs
- Cheese-Stuffed Puff Pastry Pigs In a Blanket
- Best Griddle Fries Recipe: Loaded Cheese and Bacon Fries

Ingredients
- 3 Hot Dogs 1/4 lb preferred
- 1 Sheet Crescent Dough
Chili Recipe
- 1 LB Ground Beef 80/20 or lean
- 1/2 Yellow Onion Finely Diced (optional)
- 2 TBSP Tomato Paste
- 1/3 C Ketchup
- 1 TBSP Yellow Mustard
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Chili Powder
- 1/4 tsp Paprika
- 1/4 tsp Black Pepper
- Salt to taste
Instructions
- Preheat oven to 350F
- Open sheet of crescent dough and lay on clean work surface. Place one hot dog on the end, and wrap 1 time in the dough. Slice and repeat, until hot dogs are wrapped.
- Place on baking sheet and put into oven to cook. This will take about 20-25 minutes, but cook them until they are golden brown and not beginning to burn. While they are baking, prepare your chili.
- Heat a medium skillet over medium heat.
- Add ground beef and diced onion and cook until browned, breaking it up finely with a spatula or potato masher. Drain excess grease.
- Stir in tomato paste and let it cook for 1–2 minutes to deepen the flavor.
- Add ketchup, mustard, garlic powder, onion powder, chili powder, paprika, black pepper, and a small pinch of salt.
- Pour in the water and stir everything together until smooth and combined.
- Simmer over low heat for 10–15 minutes, stirring occasionally, until the chili thickens slightly. Add more water if it gets too thick.
- Taste and adjust salt if needed.
- When all pigs in a blanket, and the chili is done, slice your pigs in a blanket in half longways and spoon in the chili and top with shredded cheddar cheese. Place back in hot oven for cheese to melt – about 5 minutes
- When done, remove from oven allow to rest for about 5 minutes to cool, and add diced onions as desired. Serve hot