This page may contain affiliate links, in which I get a commission for recommending a product to you.
Table of Contents
Watch Me Make It
If you’ve never had Pickle Dogs before, buckle up. These things are wild in the best way possible. We’re talking hot dogs, cheese, and tangy dill pickle spears all bundled up in buttery puff pastry—and yes, it’s exactly as delicious as it sounds.
This recipe is one of my favorite spins on the classic pigs in a blanket with BIG flavor, but with a bold, cheesy, crunchy twist. I call them Pickle Dogs in a Blanket, and once you try them, you’ll get why they disappear the second they hit the table.
They’ve got that perfect balance: the tartness of the pickle, the salty punch from the hot dog, creamy melted cheese, and that golden, flaky crust. It’s the kind of combo you didn’t know you needed, but now you’ll crave it nonstop.
Why You’ll Love This Pickle Dogs Recipe
First off, it’s just plain fun. These Pickle Dogs are easy to make and even easier to customize with your favorite cheese or dipping sauces. Second, the contrast of flavors is unreal. The tangy dill pickle spear cuts right through the richness of the hot dog and cheese, giving you a crazy satisfying bite every time.
And finally, this blanket recipe is a guaranteed hit for game day, cookouts, or just when you want to switch things up from the usual crescent roll dough snacks.
Ingredients / Tools You’ll Need
- 2 sheets puff pastry, thawed to room temp
- 3 hot dogs
- 4 whole dill pickles
- 4 oz cheddar cheese, fresh and shredded
- Egg wash (1 egg + splash of water)
- Optional: sesame seeds, poppy seeds, or your favorite topper
- Baking sheet
- Parchment paper
- Paper towel
Instructions
Preparation:
Preheat your oven or smoker to 375°F. If you’re using crescent dough or pastry dough instead of puff pastry, make sure it’s at room temperature so it’s easy to work with.
Start with the pickles. Slice off both ends and cut each pickle in half horizontally. Then, grab a small spoon or measuring spoon and scoop out the inside of each one to make a little canoe. You want a good cavity, but not so deep the whole thing falls apart.
Before filling, dab each hollowed-out pickle with a paper towel to remove excess moisture. This step keeps the dough from getting soggy.
Now stuff that cavity full of shredded cheddar or any different cheese you like—cream cheese, provolone cheese, or even a slice of cheese folded to fit. Place a hot dog right on top of the cheese. Just like that, you’ve built your Pickle Dogs.
Lay three of them down on one sheet of puff pastry. Cover with the second sheet, and use your fingers to press and seal around each one. You’re basically wrapping your pickle dogs in a cheesy blanket.
Use a knife to cut between each one, then trim off any extra dough. Press around the edges one more time to make sure they’re fully sealed.
Cooking:
Line a baking sheet with parchment paper and arrange the wrapped Pickle Dogs spaced out so they bake evenly.
Brush each one with egg wash. This gives them that perfect golden color and a bit of extra crisp. If you’re feeling fancy, sprinkle sesame seeds or your favorite topper over the top. Pop them in the oven and bake for 15–20 minutes, or until they’re puffed up and golden brown. I like to start checking around the 15-minute mark.
Once they’re done, remove them from the oven and let them rest for 5 minutes. I know it’s tempting, but that cheese inside is hot lava straight from the oven.
Serving Suggestions:
These Pickle Dogs are killer right out of the oven, but they’re also perfect for dipping. I usually set out some ranch dressing, honey mustard, or even a spicy sriracha mayo, ketchup or bbq sauce.
They’re a fun party snack, but honestly, I make them for dinner sometimes with some chips and slaw on the side. If you’re using cocktail weenies instead of full-size (bun length) hot dogs, they make awesome bite-sized appetizers too.
And if you happen to have leftovers (which I doubt), they reheat surprisingly well. Just store them in an airtight container in the fridge and warm them back up in the oven or air fryer.
Recipe Notes & Pro Tips
If your pickles are extra juicy, be sure to dry them off well with a paper towel before filling. Too much moisture will steam the pastry and ruin that flaky texture. Don’t skip the egg wash. It’s what gives you that golden, bakery-style finish on your puff pastry cheesy stuffed pickle dogs.
You can switch up the cheese. I’ve tried these with sharp cheddar, provolone cheese, and even herby cream cheese for a different twist. Using crescent roll dough or crescent dough works just as well if that’s what you have on hand. Just pinch the seams together so it forms a full sheet before wrapping.
For anyone who’s a planner – yes, you can prep these ahead. Just assemble, cover tightly, and chill until you’re ready to bake.
Variations
- There are so many ways to put your own spin on these Pickle Dogs. Use crescent dough instead of puff pastry if you’re going for a thinner bite.
- Add a cheese slice under the hot dog for an extra gooey middle. Want a bolder bite? Try jalapeño cream cheese or a smoky gouda.
- For a low-carb version, skip the dough and just wrap the pickle and dog in cheese—boom, cheese-wrapped pickles.
- Or try seasoning the egg wash with garlic powder or chili flakes to add a little kick. A little salt and black pepper goes a long way as well.
- You could even slice these smaller, like little pickle pigs in a blanket, using cocktail weenies served on a toothpick for a crowd-friendly snack board.
- If using crescent dough instead of puff pastry set the temperature according to a medium heat, but follow the directions on the package of dough.
Other Recipes You’ll Love
- Parmesan Pickle Chip Recipe – Viral Onion CopyCat
- Smoked Bacon Wrapped Pickle Burnt Ends Easy BBQ Snack
- Smoked Spicy Pickle Poppers Easy Bacon-Wrapped Recipe
- EASY Chopped Italian Sandwich Recipe in a Pickle Bun
- Bacon Wrapped Hot Dog with Pickle Hot Dog Bun
Ingredients
- 2 Sheets Puff Pastry thawed, room temperature
- 3 Hot Dogs
- 4 Whole Dill Pickles
- 4 oz Cheddar Cheese fresh, shredded
Instructions
- Preheat oven or smoker to 375F
- Prepare pickle by slicing off both ends, slicing the pickle in half horizontally then using a spoon or small measuring spoon to scoop out the pickles guts leaving a canoe.
- Fill the cavity with cheese, and place hot dog on top.
- Lay 3 Pickle Dogs down on one sheet of puff pastry, and place the other on top to cover. Slice in between the pickle dogs to separate, then using your fingers, seal around the outside by pressing top and bottom together. Trim off any excess
- Place on a baking sheet, and brush lightly with egg wash, add sesame seeds on top, or your favorite topper.
- Bake for 15-20 minutes or until the outside is golden brown.
- Remove and allow to rest for 5 minutes, serve hot.
