Pigs in a blanket are an appetizer containing little sausages wrapped inside a pastry. Typically people use hot dogs, but it’s not uncommon to use other kinds of sausage as well. Then, the meat is usually wrapped in crescent rolls, but again, they can be covered in other pastries like biscuits, pretzels, or puff pastry! Pigs in a blanket are often served for the holidays, like the 4th of July or Christmas, and at cookouts, potlucks, you name it!
Quick and Easy
In a blanket, these chili cheese vegan pigs take me less than 10 minutes to prepare! This recipe is so effortless that I don’t know if I can call it a recipe! Nothing in this recipe is made from scratch, but sometimes that’s the best when you need an appetizer in a pinch of time.
I fill crescent rolls with chili, American cheese, and a piece of hotdog, all store-bought, and vegan-friendly! Then, I roll them up, sprinkle them with smoked paprika and sea salt, and bake them until they’re puffed up golden brown and warm and bubbly inside. I typically eat these plain, but they’re also great dipped in whole-grain mustard. And these vegan pigs in a blanket are not just a tasty appetizer for adults; they’re also fun finger food for children!
INGREDIENTS
- One can Annie’s organic crescent rolls
- 4 Lightlife vegan hot dogs, cut in half
- Two slices of Follow Your Heart American cheese, quartered.
- Amy’s organic medium chili
- Smoked paprika
- Sea salt or kosher salt
INSTRUCTIONS
- Preheat the oven to 375 degrees Fahrenheit.
- Line a large sheet pan with a piece of parchment paper.
- Evenly space and lay out the pieces of crescent rolls, making sure to place the triangle-shaped dough with the tallest point facing away from you.
- Place roughly two teaspoons of the chili on the bottom third of the dough. Do NOT overfill it, or the chili will spill from the roll when rolling and baking.
- Place a small piece of American cheese on top of the chili, followed by half of a hot dog.
- Starting from the bottom, carefully and tightly roll the crescent up. Then, place the roll seam side down on the sheet pan.
- Lightly sprinkle each roll with smoked paprika, then gently rub it with your fingers to distribute it evenly.
- Lightly sprinkle them with a pinch of salt. If the salt isn’t sticking, gently press it into the dough.
- Bake the rolls on the middle oven rack for 13 minutes, turning the dish partially through. *The oven temperature and cooking time may need to be adjusted if you use a different brand of crescent rolls. If you use another brand other than mine, follow the instructions on your packaging instead.
- Enjoy as-is or dip in whole-grain mustard!
Sonia is a passionate plant-based cook and the lead recipe creator at The Green Kitchen. With years of experience crafting vibrant, wholesome vegan meals, she believes that healthy eating should be exciting, flavorful, and accessible to everyone. Her recipes are tested, practical, and designed to bring joy to your kitchen every single day.
