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Crunchy Pork Rind Pigs in a Blanket.

The competition on the baseball field is heating up and, while this spring weather has us shedding our jackets, National Pigs in a Blanket Day has us back in the kitchen covering back up (cocktail franks, that is!).

We’re sure fans everywhere will agree that when you’re a pork rind lover you can’t get enough of pork. Whether you’re craving a game day snack or your dinner needs that special crunch, try this crispy Pork Rind Pigs in a Blanket recipe tonight. It’s a home run (ok, you knew we were going to say that).

Make this pork rind recipe and share pictures with us on Facebook!

Rudolph's Hot & Spicy Pork Rinds
Pork Rind Pigs in a Blanket
Ingredients
1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
1 cup crushed Rudolph’s Hot & Spicy Pork Rinds

Directions
Preheat the oven to 350 degrees F. Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll. Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up. Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with crushed pork rinds.

Bake until golden brown, about 12 to 15 minutes. Serve with additional warmed Dijon mustard and enjoy!

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