Description
Chili Cheese Pigs in a Blanket are a delicious twist on the classic appetizer, featuring mini sausages wrapped in crescent roll dough, topped with zesty Dijon mustard, hearty chili, and melted cheddar cheese. Perfect for parties or a comforting snack, this recipe combines savory flavors with an easy baking method.
Ingredients
Scale
Crescent Rolls
- 1 (8-count) tube refrigerated crescent rolls
- 1 (4-count) tube refrigerated crescent rolls
Sausage and Toppings
- 1 (14-oz) package Lit’l Smokies
- ¼ cup Dijon mustard
- 1 (15-oz) can chili
- 1½ cups shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375ºF. Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Prepare Crescent Rolls: Unroll both cans of crescent rolls and separate into 12 triangles. Spread a heaping teaspoon of Dijon mustard evenly on each triangle. Then cut each triangle lengthwise into 3 narrow triangles to create smaller pieces.
- Wrap Sausages: Place one Lit’l Smokies sausage on the wide side of each narrow triangle. Carefully roll up the dough around the sausage and place each wrapped piece seam-side down in the prepared baking pan.
- Bake Initial Layer: Bake the rolls uncovered for 20 to 25 minutes, or until they are golden brown and fully cooked through.
- Add Chili and Cheese: Remove the pan from the oven and spoon the warm chili evenly over the baked crescent rolls. Sprinkle the shredded cheddar cheese on top of the chili.
- Bake Again: Return the pan to the oven and bake an additional 10 to 15 minutes, or until the chili is heated through and the cheese has melted nicely.
Notes
- Use refrigerated crescent rolls for convenience and the best texture.
- Cutting the crescent rolls into smaller triangles ensures perfect bite-sized pieces.
- Warm the chili before spooning it over the baked crescent rolls to help it heat evenly in the oven.
- Feel free to substitute Lit’l Smokies with other small sausages if preferred.
- This dish is best served warm right out of the oven.
