Savannah Guthrie’s Garlic Bread Pigs in a Blanket Recipe

Savannah Guthrie’s main food group is finger food — and there is no better grub to grab than pigs in a blanket. “I’m very disappointed when I go to a party and there aren’t pigs in a blanket,” she says. “It’s an absolute must.” And while the plain ol’ version is already a “perfect food” in her eyes, here she combines it with another finger-food phenom — garlic bread — to create something even more heavenly. Dunk it in marinara if you desire, but, as Savannah says, “It’s so good, it doesn’t need to be dipped.”

Savannah’s Garlic Bread Pigs in a Blanket

Serves 6

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

For the garlic butter

6 tablespoons unsalted butter, at room temperature

4 cloves garlic, grated on a Microplane

1 teaspoon chopped fresh parsley

¼ teaspoon kosher salt

For the pigs in a blanket

1 8-ounce tube crescent roll dough

1 cup shredded mozzarella cheese

4 hot dogs

1 egg, beaten

Sesame seeds, for sprinkling

For serving

Marinara sauce, warmed

Directions 

Make the garlic butter: In a small bowl, beat the butter, garlic, parsley, and salt until well combined. Set aside.

Make the pigs in a blanket: Preheat the oven to 375°F. Line a sheet pan with parchment paper.

On a clean work surface, unroll the dough. Lay 2 triangles of crescent roll dough next to each other, gently pinching them together to seal, to create a rectangle. Repeat to make a total of 4 rectangles.

Spread a heaping tablespoon of the garlic butter onto each dough rectangle, spreading it evenly across the surface. Sprinkle ¼ cup of the mozzarella evenly over each square. Place a hot dog along the longer end of each rectangle and roll it up to enclose, pinching the seam with your fingers to seal.

Cut each roll-up into 4 pieces and arrange on the lined sheet pan seam side down. Brush with the beaten egg and top with a sprinkling of sesame seeds.

Bake until golden brown and warmed through, 8 to 10 minutes.

Serve with marinara sauce.

Excerpted from the book Today Loves Food: Recipes From America’s Favorite Kitchen by Emi Boscamp, Katie Stilo, Debbie Cohen Kosofsky, and the Today Show Family and Friends. Photographs © 2025 by Johnny Miller. Published by Abrams.