Pigs in a Blanket Focaccia Rolls are fluffy Rhodes dinner rolls baked in garlic butter and melty cheddar cheese with mini hot dogs tucked into every bite for the ultimate cheesy pull-apart appetizer.

If you love how easy these savory focaccia rolls are, wait until you try my Rhodes Focaccia Cinnamon Rolls — they’re soft, gooey, buttery, and tastes like a giant pull-apart cinnamon roll dream!

Why you’ll love this recipe:

There are appetizers people politely snack on… and then there are appetizers people physically hover around waiting for the next piece to come out of the oven. These Pigs in a Blanket Focaccia Rolls definitely fall into the second category.

Imagine buttery pull-apart focaccia bread made with soft Rhodes frozen dinner rolls, tossed in garlic butter and cheese with mini hot dogs tucked right into the dough and baked until golden brown. It’s basically pigs in a blanket meets cheesy pull-apart bread — and somehow even better than both.

The best part is how easy they are to make. No homemade dough. No complicated shaping. No baking stress. The frozen dinner rolls do all the heavy lifting for you, which means you get fluffy, soft bread with barely any effort.

That shortcut is honestly what makes this recipe such a game changer. Rhodes rolls rise beautifully and bake into soft, pillowy bread that feels homemade without spending hours in the kitchen. Once they puff together in the pan, they create that signature focaccia texture with crisp buttery edges and soft centers perfect for pulling apart with your hands.

Ingredients you’ll need:

Rhodes dinner rolls
Butter- melted
Garlic powder
Onion powder
Cheddar cheese- shredded
Cocktail franks

Unlike traditional pigs in a blanket where every hot dog gets individually wrapped, these bake together in one cozy, cheesy skillet-style situation. You just tear off pieces as you go, which somehow makes them even more fun to eat.

They’re also wildly customizable depending on what kind of hot dog vibe you want. You can keep them classic with ketchup and mustard, or go all in with jalapeños, crispy bacon, everything bagel seasoning, or spicy honey drizzle. They’re one of those recipes that works for picky eaters and creative cooks at the same time.

That’s part of why they’re so perfect for game day and parties. Everyone gets excited about them because they feel nostalgic, but they also look impressive enough to stand out on a snack table. People immediately understand what they are, but the focaccia twist makes them feel new and different.

Another reason these work so well for entertaining is that they stay soft and delicious long after baking. You don’t have to panic about serving them immediately. They’re just as good sitting out on a football table next to wings and dips as they are fresh from the oven.

How to make the best Pigs in a Blanket Focaccia Rolls:

Coat the bottom of your 9 inch pie plate or baking dish with olive oil and add your Rhodes dinner rolls (I used 15). Roll them around to coat all of them with olive oil, then cover lightly with plastic wrap, put in a warm place, and let rise for 4-5 hours.
Once the rolls have risen and doubled in size, preheat your oven to 425 degrees F.
In a small mixing bowl, combine the melted butter, garlic powder and onion powder, then add the shredded cheese into another small bowl.
Working with one dinner roll at a time, dip each roll into the butter mixture, coating all sides.
Immediately toss each buttered roll in the bowl of shredded cheese until fully coated, placing them into your prepared baking dish as you go.
Use your fingers to create dimples all over the dough, then press one mini cocktail frank into the center of each dough ball, pressing down firmly.
Bake for 20-25 minutes until the rolls are golden brown and the hot dogs have a nice color.
Let cool for 5 minutes before serving. Pull apart and enjoy with your favorite condiments!

The garlic butter is what really takes everything over the top here. As the rolls bake, the butter settles into all the focaccia dimples and creates crispy golden edges around the cheese and hot dogs. Every piece gets those buttery little corners that people fight over.

Freshly shredded cheddar melts beautifully into the dough too, creating cheesy pockets throughout the bread instead of just sitting on top. Every pull-apart piece gets a little bit of everything — fluffy bread, melty cheese, buttery crust, and smoky hot dog.

If you’ve never made focaccia-style bread with frozen dinner rolls before, this recipe is the perfect place to start. It’s approachable, forgiving, and honestly hard to mess up. Even beginner bakers can pull this off successfully!

These Pigs in a Blanket Focaccia Rolls are the kind of recipe people ask about before they’ve even finished chewing the first bite. They’re cozy, crowd-friendly, ridiculously easy, and guaranteed to disappear fast.

My top tips:

FROZEN ROLLS: The only thing you really have to plan for here is the time it takes for the frozen rolls to rise. If you look on the back of the frozen roll package, there will be several options to thaw, I just find that setting them out at room temperature for a few hours works best for me.
CHEESE: I recommend shredding your own cheese rather than buying pre-shredded cheese at the grocery store. Shredding the cheese yourself allows it to melt better compared to pre-shredded cheese that usually has added starch to prevent clumping.
COATING THE ROLLS: It’s important to set up a “dipping station” of the melted butter and shredded cheese before you begin coating the rolls. This way, you won’t have to create a mess by setting each roll down in between dipping- you can just dip directly from bowl to bowl.
DIMPLING THE DOUGH: Dimples help the buttery garlic mixture soak into the bread instead of sliding off—plus they give these pull-apart rolls that classic focaccia look.
COCKTAIL SAUSAGES: Any mini hot dogs or cocktail franks work, including beef, pork, turkey, chicken, or plant-based options. Regular hot dogs cut into thirds can work in a pinch.
SERVING: Top these Pigs in a Blanket Focaccia Rolls with the classics like mustard, ketchup, relish (sweet or dill), and chopped onions or get creative with pickled jalapeños, sliced tomatoes, hot sauce, or a sprinkle of poppy seeds. My favorite? Spooning hot chili over each one for a fun spin on a chili dog!
STORING AND REHEATING: Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Reheat in an oven or air fryer preheated to 350 degrees F and bake for 5 to 8 minutes until heated through and the edges are crispy. You can also microwave these in 30-second increments until warm, but it does soften the crust.

Looking for more crowd-pleasing appetizers? Check these out!

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