Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet.
Unroll the crescent rolls, separate the triangles, and then using a pastry cutter or pizza cutter, slice each triangle into three strips.
If you are using cheese, cut a slit into the center of a mini hot dog and place a small piece of cheese into the slit.
Place a mini hot dog on the wide end of the strip and roll up. Place point-side-down on the prepared baking sheet and repeat with the rest of the crescent rolls (you may have leftover mini hot dogs).
Bake for 15 to 20 minutes, or until golden brown. Serve plain or with ketchup and mustard on the side. These are best served warm or at room temperature the day they are made, but leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
Full-Size: If you want to make full-size hot dogs, simply use regular hot dogs and a full crescent roll triangle for each hot dog (do not slice into three strips). Bake as directed above.
Storage Tips: These are best served warm or at room temperature the day they are made, but leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
Freezing Tips: Freeze unbaked pigs in a blanket by assembling and then freezing in a single layer on a baking sheet for about 2 hours. Once frozen transfer to a freezer-safe container and freeze up to 3 months.
Cooking from Frozen: Preheat the oven to 400°F and place pigs in a blanket on a lined baking sheet about 1 inch apart. bake for 25 minutes or until golden and crisp!
Reheating Tips: Pop baked pigs in a blanket back into the oven at 350°F and bake for 8 to 10 minutes before serving.
Nutritional values are based on one pig in blanket without cheese