Pigs in a Blanket
Pigs in a Blanket are the ultimate crowd-pleasing appetizer made with just two main ingredients — mini cocktail sausages wrapped in flaky, buttery crescent roll dough. Ready in under 30 minutes, these bite-sized snacks are perfect for game day parties, holiday gatherings, or any occasion where you need something delicious that disappears fast.
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
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
Optional Toppings
- sesame seeds or poppy seeds optional, for topping
For Serving
- mustard yellow, Dijon, or honey mustard
- ketchup optional, for serving
Instructions
- 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.
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.
Nutrition
Serving: 2piecesCalories: 180kcalCarbohydrates: 12gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 420mgPotassium: 75mgSugar: 2gVitamin A: 2IUCalcium: 2mgIron: 6mg
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