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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.

A package of ground beef, a pack of quarter pound beef franks, and a can of Pillsbury Crescent Dough Sheet sit on a wooden surface with a striped background.

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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.

Ground beef and chopped onions cooking together in a black skillet, with the meat browning and onions starting to turn translucent.

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.

Ground beef and chopped onions cooking in a skillet, topped with ketchup, mustard, and seasonings, ready to be mixed together.

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

A close-up of a pan filled with simmering meat sauce, featuring ground meat, chopped onions, and tomato sauce, cooking on a stovetop.

Homemade chili:

1 Pound ground beef (80/20 or lean)
½ Yellow onion, finely diced (optional)
2 Tablespoons tomato paste
⅓ Cup ketchup
1 Tablespoon yellow mustard
½ Teaspoon garlic powder
½ Teaspoon onion powder
½ Teaspoon chili powder
¼ Teaspoon paprika
¼ 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

A raw hot dog rests on a rectangular sheet of uncooked dough placed on a wooden surface.

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.

A sheet of dough being cut with a large, textured knife on a wooden surface, with part of the dough rolled up at the bottom of the image.

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.

Three uncooked, rolled dough logs are placed on a baking sheet, ready to be baked. The background features a wooden surface and a textured wooden wall.

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.

Three unbaked dough logs are placed on a baking sheet inside an oven, ready to be baked.

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

Two puff pastry sticks on a wooden patterned cutting board, with one stick split slightly open along the top to reveal a dark filling inside.

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.

A hot dog wrapped in baked dough, sliced in half lengthwise to show the sausage inside, sits on a patterned wooden cutting board. Chili Dog Pigs in a Blanket is coming together nicely

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.

A hot dog in a bun topped with chili sits on a metal baking sheet, with a wooden cutting board in the background.

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.

A baked bread roll filled with a savory mixture and topped with shredded cheddar cheese, served on a gray tray.

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!

A baked bread roll filled with chili, topped with melted cheddar cheese and diced onions, sits on parchment paper atop a wooden surface. Another similar roll is partially visible in the background.

Other Recipes You'll Love

Two baked chili cheese dogs topped with melted cheddar cheese and chopped onions, served on a piece of parchment paper over a wooden surface.

Chili Dog Pigs in a Blanket

5 from 1 vote

Print Pin Rate

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Ingredients

3 Hot Dogs ¼ lb preferred
1 Sheet Crescent Dough

Chili Recipe

1 LB Ground Beef 80/20 or lean
½ Yellow Onion Finely Diced (optional)
2 tablespoon Tomato Paste
⅓ C Ketchup
1 tablespoon Yellow Mustard
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Chili Powder
¼ teaspoon Paprika
¼ teaspoon 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

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