These Pigs in a Blanket with Cheese make the perfect appetizer or an easy main dish and are ready in about 30 minutes. Mini piggies topped with garlic-parmesan seasoning and wrapped in flaky puff pastry—bites everyone will love.
These cheese-stuffed pigs in a blanket are quick to prepare and bake in roughly 30 minutes. My kids devour them, so they’re a regular on our weeknight dinner rotation, and they’re also a crowd-pleasing choice for parties or tailgates. The combination of puff pastry, white cheddar, and a garlic-parmesan topping is classic and satisfying. Serve with ranch or your favorite dipping sauce for easy finger food.
Ingredient Notes
Puff Pastry: I prefer puff pastry for its light, flaky texture. You can substitute crescent roll dough, but baking time and texture will differ—watch them closely if you do.
Cheese: Choose a firm cheese like white cheddar or sharp cheddar so it holds its shape while baking. Soft cheeses such as mozzarella can melt and run out. Processed options like American or cream cheese also work. If using full-size slices, cut 6 slices into 4 pieces each to yield 24 small squares; pre-sliced cracker-cut cheese saves time because it’s often the perfect size.
Why You’ll LOVE It!
Quick & Easy: Ready in Under 30 Minutes
Versatile: Great for Appetizers or Family Dinners
Kid Approved!
Instructions
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside.
- Combine 1½ tablespoons grated Parmesan, ½ tablespoon garlic powder, and ⅛ teaspoon sea salt in a small bowl; set aside.
- If using large sliced cheese, cut each slice into four squares to make 24 pieces total. Set aside.
- Follow the puff pastry thawing instructions on the package. Once thawed, lay each sheet flat and cut each into 12 even squares (24 total).
- Place a small square of cheese on each pastry square, then top with one little smokie sausage.
- Wrap the pastry around the sausage and pinch the seam closed. Place seam-side down on the prepared baking sheets.
- Brush each pig in a blanket with a little melted butter, then sprinkle with the garlic-parmesan mixture.
- Bake on the center rack at 425°F for 12–15 minutes, or until the pastry is golden and crisp. Serve warm with your favorite sauce.
Leftover Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispness rather than microwaving, which can make the pastry soggy.
FAQS
Keep them warm in the oven set to a low temperature (about 200°F/95°C) and remove small batches as needed to keep the pastry crisp. A crockpot set to warm can hold them, but it will soften the exterior.
I don’t recommend prepping in advance if you’re using puff pastry, since it softens and can get soggy. If you use crescent roll dough, you can assemble up to 2 hours ahead and keep them refrigerated until baking.
As an appetizer they go well with fresh fruit, veggie trays, wings, or other party snacks. As a main, serve with a side salad, baked beans, fries, or veggie skewers.
Sauce Suggestions
These are delicious with ranch (or your favorite dip). If you omit the garlic-parmesan topping, try BBQ sauce, ketchup, burger sauce, or honey mustard.
Pro Tips
Seal the Piggies: Pinch seams and ends closed and bake seam-side down to keep the cheese inside.
Serve Warm: Puff pastry is best served warm and crisp. Bake just before serving or keep on low heat in the oven to maintain texture.
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Cheesy Pigs in a Blanket Recipe
Caitlyn Erhardt
Ingredients
- 2 Puff Pastry Sheets
- 6 Slices White Cheddar Cheese (see notes)
- 24 Lil Smokies Sausages (12 oz package works well)
- 1 ½ tablespoon Butter, melted
- 1 ½ tablespoon Grated Parmesan Cheese
- ½ tablespoon Garlic Powder
- ⅛ teaspoon Sea Salt
Instructions
- Preheat oven to 425°F and line baking sheets with parchment paper.
- Mix Parmesan, garlic powder, and salt in a small bowl; set aside.
- Cut large cheese slices into small squares if needed to yield 24 pieces.
- Thaw puff pastry according to package instructions and cut each sheet into 12 squares (24 total).
- Top each square with cheese and a little smokie, wrap and seal seam-side down on the baking sheet.
- Brush with melted butter and sprinkle with the garlic-parmesan mixture.
- Bake 12–15 minutes until golden and crisp. Serve warm.
Notes
Cheese Notes: Cut 6 full slices into quarters to make 24 small squares, or use pre-sliced cracker-cut cheese for convenience.
Leftover Storage: Refrigerate in an airtight container for up to 2 days; reheat in the oven to keep pastry crisp.
Serve Warm: These are best served warm straight from the oven or kept on low heat to maintain crispness.