Everything Pigs in Crescent Roll Blankets with Shredded Cheddar and New York-Style Onions

Everything Pigs in Crescent Roll Blankets with Shredded Cheddar and New York-Style Onions

Every couple of years, it seems like everything bagel seasoning is everywhere—but whether it’s trending or not, are you ever not down for pigs in a blanket? Try this version, and buckle up—it’s full-on. Plus, have you ever had NYC-style hot dog cart onions? It’s a game-changer.

These Everything Pigs in Crescent Roll Blankets with Shredded Cheddar and NYC Onions are perfect for a party, game day, or even a weeknight treat. Picture this: cheese-stuffed hot dogs wrapped in buttery dough, rolled in that savory, salty seasoning, then baked to golden perfection. The onions? Sweet, tangy, and spiced just right—they’ll steal the show.
Serve it all up with slaw, pickles, and extra mustard, and you’ve got yourself the ultimate crowd-pleaser.

Ingredients

For the NYC Hot Dog Cart Onions:

  • 2 tablespoons olive oil or vegetable oil

  • 2 onions, chopped or sliced

  • Salt and pepper

  • 3 tablespoons ketchup

  • 2 tablespoons brown mustard, plus more to serve

  • 2 teaspoons light brown sugar

  • 1 teaspoon chili powder (Rach likes Aleppo or Gebhardt's blend)

  • 1 teaspoon pimento (smoked paprika or sweet paprika)

  • 1 teaspoon granulated garlic

For the Hot Dogs:

  • 8 links of hot dog (beef, pork or meatless)

  • 2 cups shredded cheddar cheese

  • 6 tablespoons "everything" seasoning

  • Two 8-ounce tubes of crescent rolls

  • Slaw salad, to serve, optional

  • Dill pickles, to serve, optional

Directions

Serves: 4 to 6

For the onions, in a medium pot or 10- to 12-inch nonstick skillet, heat the oil over medium heat, 2 turns of the pan. Add onions, salt and pepper and soften 20 minutes, keeping them very light in color and adding 1 cup of water after 10 minutes. Let water evaporate over very low heat. Stir in ketchup, mustard, sugar, spices and granulated garlic. Keep over very low heat and let thicken.  

Preheat oven to 375°F, with rack in middle position. 

For the hot dogs, split them down center and simmer in 1/8-inch water in nonstick skillet. Brown on each side lightly, then remove and cool.  

Fill dogs with cheese. Separate dough so that 2 triangles form 1 larger triangle; if your tube of dough yields 8 crescent rolls, you should form 4 larger triangles per tube. Place the cheese-filled dogs at the long end of the triangle of dough and roll the dog to wrap the dough around.  

Place seasoning on a plate and gently roll dough in it. 

Place the stuffed dogs on a parchment-lined baking sheet, then bake until golden brown, about 12 to 15 minutes. Pass onions and more mustard at table. Serve with slaw salad of choice and pickles (if using).