Pigs in a blanket are one of those snacks that never get old. They’re perfect for game day parties, family movie nights, holiday gatherings, or anytime you need something delicious that’s ready in under 30 minutes.
I grew up making these with my mom for every special occasion. The smell of warm pastry and savory sausage filling our kitchen brings back the best memories.
This Pigs in a Blanket is my go-to version that I’ve been making for years now. It uses just two main ingredients, requires minimal prep work, and always disappears within minutes of coming out of the oven.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 24 pigs in a blanket |
| Difficulty Level | Easy |
Why You’ll Love This Pigs in a Blanket
This recipe is foolproof and works every single time. The flaky, buttery pastry wraps around juicy mini sausages to create the perfect bite-sized appetizer that both kids and adults love.
- Super quick to prepare – You can have these ready in just 25 minutes from start to finish
- Only 2 main ingredients – All you need are mini sausages and crescent roll dough
- Crowd-pleaser – I’ve never met anyone who doesn’t love these savory bites
- Budget-friendly – Uses inexpensive ingredients that won’t break the bank
- Make-ahead friendly – Assemble them earlier in the day and bake when needed
- Versatile – Customize with different sausages, cheeses, or seasonings
You might also enjoy: Sausage Rolls Recipe
Ingredients
You only need a handful of simple ingredients to make these delicious pigs in a blanket. Here’s what you’ll need:
- 1 package (8 oz) refrigerated crescent roll dough
- 24 mini cocktail sausages or mini hot dogs
- 1 egg, beaten (for egg wash)
- Sesame seeds or poppy seeds for topping (optional)
- Mustard or ketchup for serving
Kitchen Equipment Needed
Having the right tools makes this recipe even easier to prepare. Here’s what I recommend having on hand:
- Baking sheet
- Parchment paper or silicone baking mat
- Sharp knife or pizza cutter
- Small pastry brush
- Cooling rack
Read Also: Crab Rangoon Recipe
Recommended Products for This Recipe
After making pigs in a blanket countless times, I’ve found a few products that really make a difference in the final result. These are my personal favorites that I reach for every time.
1. Nordic Ware Natural Aluminum Baking Sheet
This baking sheet distributes heat so evenly that every pig in a blanket comes out perfectly golden brown without any burnt spots.
The natural aluminum ensures they bake consistently, and the rimmed edges prevent any drippings from making a mess in your oven.
2. Silpat Silicone Baking Mat
I cannot recommend this enough for pigs in a blanket. The pastry releases perfectly without sticking, cleanup is a breeze, and you can reuse it thousands of times. It’s completely transformed how I bake these.
3. OXO Good Grips Silicone Pastry Brush
The egg wash application is so much easier with a quality pastry brush. This one has silicone bristles that don’t shed, and it’s dishwasher safe. The angled head makes it easy to reach every corner of the pastry.
4. Hillshire Farm Lit’l Smokies Cocktail Sausages
These are my absolute favorite sausages for this recipe. They’re perfectly sized, have great flavor, and cook up beautifully inside the pastry.
The smoky taste pairs wonderfully with the buttery crescent dough.
Step-by-Step Instructions: How to Make Pigs in a Blanket
Follow these detailed steps for perfect pigs in a blanket every time. Even if you’ve never made them before, you’ll find this process simple and straightforward.
1. Preheat Your Oven and Prepare Your Baking Sheet
- Preheat your oven to 375°F (190°C)
- Line a baking sheet with parchment paper or a silicone baking mat
- Set the prepared baking sheet aside while you assemble the pigs in a blanket
2. Prepare the Crescent Roll Dough
- Open the package of crescent roll dough and unroll it onto a clean work surface
- If the dough comes in triangles, press the perforated seams together to form one large rectangle
- Use your fingers to seal any gaps so the dough is one continuous sheet
- Cut the dough into 24 equal strips using a sharp knife or pizza cutter (I usually cut it into 3 long strips, then cut each strip into 8 pieces)
3. Wrap the Sausages
- Pat each mini sausage dry with a paper towel to remove excess moisture
- Take one strip of dough and wrap it around one sausage, starting at one end
- Wrap the dough in a spiral pattern, leaving small gaps between each wrap so the sausage peeks through
- Press the end of the dough gently to seal it to the wrapped portion
- Place the wrapped sausage seam-side down on your prepared baking sheet
- Repeat with remaining sausages, spacing them about 1 inch apart on the baking sheet
4. Apply the Egg Wash
- Crack the egg into a small bowl and beat it well with a fork until completely combined
- Dip your pastry brush into the beaten egg
- Gently brush the egg wash over the top and sides of each wrapped sausage
- Make sure to coat all the exposed dough for a beautiful golden finish
- If desired, sprinkle sesame seeds or poppy seeds over the egg-washed dough
5. Bake to Golden Perfection
- Place the baking sheet in the preheated oven on the center rack
- Bake for 12-15 minutes, checking at the 12-minute mark
- The pigs in a blanket are done when the pastry is golden brown and puffed up
- The dough should look crispy and flaky, not pale or doughy
- Remove from the oven and let cool on the baking sheet for 2-3 minutes
6. Serve and Enjoy
- Transfer the pigs in a blanket to a serving platter using a spatula
- Serve warm with your favorite dipping sauces on the side
- I love serving them with mustard, ketchup, honey mustard, or ranch dressing
- These are best enjoyed fresh from the oven while still warm and crispy
Another favorite: Stuffed Mushrooms Recipe
Tips for The Best Pigs in a Blanket
These helpful tips will ensure your pigs in a blanket turn out perfectly every time. I’ve learned these tricks over years of making this recipe.
- Use cold dough – Keep the crescent roll dough refrigerated until you’re ready to use it for easier handling
- Don’t wrap too tightly – Leave a little room for the dough to expand during baking
- Pat sausages dry – This helps the dough stick better and prevents sogginess
- Space them properly – Leave at least 1 inch between each one on the baking sheet for even browning
- Watch them closely – Ovens vary, so start checking at 12 minutes to prevent over-browning
- Serve immediately – These are best enjoyed fresh and warm from the oven
- Make extras – They disappear fast, so I always make more than I think I need
Read Also: Bacon Wrapped Dates Recipe
Serving Suggestions
Pigs in a blanket are incredibly versatile and pair well with so many different dishes and occasions. Here are some of my favorite ways to serve them.
These savory bites work wonderfully as part of a larger appetizer spread. I love serving them alongside Spinach Artichoke Dip, Cheese Ball, and Caprese Bites for the ultimate party table.
- Game day spread – Serve with wings, nachos, and various dips
- Holiday appetizer table – Perfect alongside cheese platters and veggie trays
- Kids’ party food – Pair with fruit kabobs and popcorn
- Brunch addition – Serve with scrambled eggs and fresh fruit
- After-school snack – Great with apple slices and cheese cubes
- Picnic fare – Pack them in a container with dipping sauces
For a lighter option, try: Greek Yogurt with Granola
Variations of Pigs in a Blanket
One of the best things about this recipe is how easily you can customize it. Here are some of my favorite variations to try:
Feel free to get creative and experiment with different flavors. The basic technique stays the same regardless of what variation you choose.
- Cheese-stuffed – Place a thin strip of cheddar or pepper jack cheese alongside the sausage before wrapping
- Spicy version – Use spicy sausages or add a dash of hot sauce to the egg wash
- Everything bagel style – Sprinkle everything bagel seasoning on top instead of sesame seeds
- BBQ twist – Brush with BBQ sauce instead of egg wash before baking
- Pretzel-wrapped – Use pretzel dough instead of crescent rolls and sprinkle with coarse salt
- Italian style – Add a small piece of mozzarella and a basil leaf before wrapping
- Breakfast version – Use breakfast sausage links and serve with maple syrup for dipping
Storage and Reheating
Proper storage ensures you can enjoy leftovers just as much as the fresh batch. Here’s how to store and reheat your pigs in a blanket.
While these are definitely best fresh, you can store leftovers or even make them ahead of time with great results.
- Refrigerator storage – Store cooled pigs in a blanket in an airtight container for up to 3 days
- Freezing unbaked – Assemble them, place on a baking sheet to freeze solid, then transfer to a freezer bag for up to 2 months
- Freezing baked – Cool completely, freeze in a single layer, then store in freezer bags for up to 1 month
- Reheating in oven – Place on a baking sheet at 350°F for 8-10 minutes until heated through
- Reheating from frozen – Bake frozen unbaked pigs in a blanket at 375°F for 18-20 minutes
- Microwave option – Heat 4-5 at a time for 30-45 seconds, though they won’t be as crispy
This pairs beautifully with my Shrimp Cocktail Recipe for a complete appetizer spread.
Nutritional Facts
Here’s the approximate nutritional information per serving (2 pigs in a blanket):
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 420mg
- Total Carbohydrates: 12g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 6g
Note that nutritional values may vary depending on the specific brands and types of ingredients you use.
Health Benefits of Key Ingredients
While pigs in a blanket are definitely an indulgent treat, some of the ingredients do offer nutritional benefits. Here’s what you’re getting from the main components.
The sausages provide a good source of protein which helps keep you satisfied. Most cocktail sausages contain about 3-4 grams of protein each, which supports muscle maintenance and gives you energy.
- Protein from sausages – Helps build and repair tissues
- B vitamins – Sausages contain B vitamins that support energy metabolism
- Iron content – Meat provides heme iron which is easily absorbed by the body
- Selenium – Found in the meat, this mineral supports immune function
- Moderate serving size – The small portions make it easy to enjoy in moderation
Read Also: Puff Pastry Bites
FAQs About Pigs in a Blanket
1. Can I make pigs in a blanket ahead of time?
Yes, you absolutely can make them ahead. I recommend assembling them completely (wrapped and egg-washed) up to 4 hours before baking, then covering and refrigerating until you’re ready to bake.
You can also freeze them unbaked for up to 2 months and bake directly from frozen, adding a few extra minutes to the baking time.
2. What’s the best dipping sauce for pigs in a blanket?
My personal favorite is honey mustard, but classic yellow mustard and ketchup are always crowd-pleasers.
Other great options include ranch dressing, BBQ sauce, cheese sauce, or spicy mayo. I usually set out 2-3 different sauces so everyone can choose their favorite.
3. Can I use puff pastry instead of crescent roll dough?
Absolutely! Puff pastry works wonderfully and creates an even flakier, more elegant version.
Just cut the puff pastry into thin strips and wrap the same way. Keep in mind that puff pastry may take a minute or two longer to bake and will puff up more than crescent dough.
4. Why is my dough not browning properly?
This usually happens when the oven temperature is too low or the egg wash wasn’t applied thoroughly.
Make sure your oven is fully preheated to 375°F and that you’ve brushed egg wash over all exposed dough.
Also, check that your baking sheet isn’t overcrowded, as this can prevent proper browning.
5. Can I use regular hot dogs instead of cocktail sausages?
Yes, you can use regular-sized hot dogs cut into thirds. This actually makes them more budget-friendly and easier to find at the store.
Just adjust the amount of dough you wrap around each piece so the proportions stay balanced.
Pigs in a Blanket
Ingredients
- 8 oz refrigerated crescent roll dough 226g, 1 package
- 24 mini cocktail sausages or mini hot dogs such as Hillshire Farm Lit’l Smokies
- 1 egg beaten, for egg wash
- sesame seeds or poppy seeds optional, for topping
- mustard yellow, Dijon, or honey mustard
- ketchup optional, for serving
Equipment
- Baking sheet Rimmed for catching drippings
- Parchment paper or silicone baking mat For easy release and cleanup
- Sharp knife or pizza cutter For cutting dough into strips
- Small pastry brush For applying egg wash
- Cooling rack For cooling after baking
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Unroll the crescent roll dough onto a clean surface, press any perforated seams together to form one large rectangle, then cut into 24 equal strips using a sharp knife or pizza cutter.
- Pat each mini sausage dry with a paper towel, then wrap one strip of dough around each sausage in a spiral pattern, pressing the end to seal, and place seam-side down on the prepared baking sheet about 1 inch apart.
- Brush beaten egg over the top and sides of each wrapped sausage, then sprinkle with sesame seeds or poppy seeds if desired.
- Bake on the center rack for 12–15 minutes, until the pastry is golden brown and puffed; start checking at 12 minutes to avoid over-browning.
- Let cool on the baking sheet for 2–3 minutes, then transfer to a serving platter and serve warm with mustard, ketchup, honey mustard, or ranch dressing on the side.
Nutrition
Notes
- Keep the crescent roll dough refrigerated until ready to use — cold dough is much easier to handle and wrap.
- Pat the sausages dry before wrapping so the dough adheres better and doesn’t turn soggy.
- Don’t wrap the dough too tightly; leave a little room for it to puff and expand during baking.
- Space the pigs in a blanket at least 1 inch apart on the baking sheet to ensure even browning.
- Puff pastry can be substituted for crescent roll dough for an even flakier result — add 1–2 minutes to the baking time.
- You can assemble these up to 4 hours ahead, cover and refrigerate, then bake when needed.
- To freeze unbaked: arrange on a baking sheet, freeze solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 375°F for 18–20 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven for 8–10 minutes.
- Try the cheese-stuffed variation by tucking a thin strip of cheddar or pepper jack alongside the sausage before wrapping.
- Regular hot dogs cut into thirds work well as a budget-friendly substitute for cocktail sausages.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pigs in a Blanket has been my go-to appetizer for years, and I hope it becomes one of yours too. They’re simple, delicious, and always a hit at any gathering.
The beauty of this recipe is in its simplicity and versatility. Once you master the basic version, you can experiment with all sorts of variations to keep things interesting.
I’d love to hear how yours turn out or what creative twists you come up with.
Recommended:
- Cranberry Goat Cheese Bites
- Pizza Dip Recipe
- Fried Olives Recipe
- Baked Brie Recipe
- Antipasto Platter Recipe
