Preheat the oven to 375F and line two baking sheets with parchment paper.

Cut each hotdog into 5 short pieces then set aside.

Carefully unroll the crescent dough and pat it into a rectangle (the edges will be wonky). Cut the dough into 40 long rectangles just narrower than the length of each piece of hotdog and long enough to wrap around with the ends over lapping a bit. You can stretch the dough gently to make the strips a little longer if needed.

Wrap a rectangle of dough around a “pig” pinching the ends so they stay together. Continue until all the pigs are in blankets. Line the pigs up on the baking sheets, seam side down. Leave a couple of inches between each pig, the dough will puff as they bake.

Bake for 9-12 minutes. Keep a close eye on them while baking, the bottoms burn easily. Remove the pigs when the tops and edges have turned a light golden.

Let them cool about 5 minutes before serving.