These pigs in a blanket with cheese are the perfect appetizer or family main and ready in about 30 minutes. Mini sausages wrapped in flaky puff pastry, topped with a garlic‑parmesan seasoning—easy, crowd-pleasing bites everyone will enjoy.
These cheesy pigs in a blanket are quick to assemble and bake in about 30 minutes. My kids love them, and they’re a go-to for easy weeknight dinners or game day appetizers. They’re especially popular at gatherings—simple to make ahead (partially) and always requested by guests.
Each mini pig features a piece of white cheddar, a little smokie sausage, and a garlic‑parmesan topping wrapped in puff pastry for a golden, flaky bite. Serve warm with ranch, honey mustard, BBQ sauce, or your favorite dip.
Ingredient Notes
Puff pastry: Puff pastry gives a light, flaky crust that pairs beautifully with the sausage and cheese. If you prefer, crescent roll dough can be used instead—watch bake time closely, as it will differ.
Cheese: I recommend a firmer cheese like white cheddar to keep the filling contained. Softer cheeses can melt and run out. Processed options like American or cream cheese also work. If using standard sliced cheese, cut 6 slices into 4 pieces each for 24 small squares. Pre-sliced “cracker cut” cheese is ideal and speeds prep.
Why You’ll LOVE It!
Quick & Easy: Ready in under 30 minutes
Versatile: Great as a party appetizer or family dinner main
Kid Approved!
Instructions
- Follow package instructions to thaw puff pastry. Once thawed, lay each sheet flat and cut each into 12 squares (24 total from two sheets).
- Place a small square of cheese on each pastry square.
- Top each cheese square with one little smokie sausage.
- Wrap the pastry around the sausage and pinch the seam closed. Place seam-side down on a parchment-lined baking sheet. Repeat for all pieces.
- Brush each with a bit of melted butter, then sprinkle with garlic‑parmesan seasoning (optional but recommended).
- Bake on the center rack at 425°F for 12–15 minutes, until 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 so the pastry stays crisp rather than soggy.
FAQs
To keep them warm at a party, place finished batches in a low oven set to about 200°F and pull out small amounts as needed—this keeps the pastry flaky. A crockpot set to warm will keep them hot but may soften the exterior.
I don’t recommend assembling them with thawed puff pastry the night before—the pastry will soften and become soggy. If using crescent roll dough instead, you can prep up to 2 hours ahead and refrigerate until baking.
As an appetizer, pair them with fresh fruit, a veggie tray, wings, or other finger foods. For a family dinner, serve alongside a salad, baked beans, fries, or veggie skewers.
Sauce Suggestions
These piggies are great with ranch, BBQ sauce, ketchup, burger sauce, or honey mustard. The garlic‑parmesan topping adds extra flavor, so a simple ranch pairs especially well.
Pro Tips
Seal well: Pinch seams firmly and bake seam-side down. Pinching the ends helps keep cheese from leaking out.
Serve warm: These are best hot from the oven. If you need to hold them, keep on low heat in the oven so they stay crisp.
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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 tbsp Butter, melted
- 1 ½ tbsp Grated Parmesan
- ½ tbsp Garlic powder
- ⅛ tsp Sea salt
Instructions
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Mix Parmesan, garlic powder, and salt in a small bowl; set aside.
- If using large cheese slices, cut each into 4 pieces for 24 small squares.
- Thaw puff pastry per package directions. Cut each sheet into 12 squares (24 total).
- Place a cheese square on each pastry piece, top with a smokie, wrap and pinch the seam closed. Place seam-side down on the prepared sheet.
- Brush with melted butter and sprinkle with the garlic‑Parmesan mix.
- Bake on the center rack for 12–15 minutes, until golden and crisp. Serve warm.
Notes
Cheese notes: Cut standard slices into quarters or use pre-cut cracker slices for ideal size and less prep.
Storage: Keep leftovers in an airtight container in the fridge up to 2 days. Reheat in the oven to preserve crispness.
Serving: Best served warm. Keep on low oven heat to hold until ready to serve.