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Ready in under 30 minutes, these bite-sized cocktail sausages wrapped in buttery crescent rolls make the perfect easy recipe for last-minute gatherings and weeknight treats.
I’ve been whipping up Lil Smokies Pigs In A Blanket since my kids were little—back when our kitchen smelled like weekend football games and grandma’s secret cheese dip. What makes these little beauties stand out? It’s that perfect marriage of smoky cocktail sausages and soft, golden crescent dough. Serve them at holiday parties, game-day celebrations, or just when you need a fuss-free dinner that’ll disappear in minutes. And here’s the twist: you can keep it light by swapping in whole-wheat crescents or gluten-free dough, making it a crowd-pleaser for any dietary need.
Why You’ll Love This Recipe
- Kick-start a party mood in just 30 minutes
- Minimal ingredients—most likely already in your pantry
- Kid-approved snack that disappears fast (honestly)
- Totally customizable: spice it up or keep it mild
- No fancy tools—just a baking sheet and your oven
- Crowd-pleaser for game days, BBQs, and holiday cocktail hours
- Budget-friendly appetizer that looks like you slaved all day
- Perfect for meal prep: make ahead and bake when guests arrive
- Handy for picky eaters—you control the flavors
- Freezer-friendly: bake later or reheat in a snap
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough (Pillsbury or store brand)
- 24 Lil Smokies cocktail sausages (about 12 oz package; Johnsonville recommended)
- 2 tablespoons melted butter (grass-fed if you like a richer taste)
- 1 teaspoon poppy seeds or sesame seeds (optional, for a bakery feel)
- ¼ cup Dijon mustard or honey mustard (for dipping)
- Salt and freshly ground black pepper, to taste
Simple substitutions: use vegan sausages and plant-based crescent dough for a meat-free twist; switch mustard for spicy sriracha mayo.
Directions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. I love Reynolds nonstick sheets—cleanup is a breeze.
- Unroll the crescent dough on a clean surface. Press seams together to form one sheet, then slice into 24 even triangles (about 2 inches at the base).
- Place a Lil Smokie at the wide end of each triangle, then roll up snugly toward the point. Tuck the ends under slightly to prevent unrolling.
- Arrange the wrapped sausages seam-side down on the prepared baking sheet, leaving a half-inch between each for even baking.
- Brush each pig in a blanket with melted butter, then sprinkle lightly with poppy seeds or sesame seeds. Don’t overdo it; you want just a hint of texture.
- Bake for 12–15 minutes, or until the crescents are puffed and golden brown. You’ll know they’re ready when you see bubbly edges and hear a gentle crackle.
- Remove from the oven and season lightly with salt and pepper. Let them rest for 2–3 minutes—this saves little fingers from getting burned.
- Serve warm with mustard on the side or your favorite dipping sauce. Pro tip: present them on a wooden board to keep them cozy.
Servings & Timing
Makes 24 Lil Smokies Pigs In A Blanket
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: Approximately 25 minutes
Variations
- Cheddar-Stuffed: Add a small slice of cheddar inside each wrap for a gooey surprise.
- Spicy Kick: Brush with a mix of honey and Sriracha instead of butter.
- Everything Bagel Twist: Use everything bagel seasoning in place of poppy seeds.
- Vegan Version: Swap Lil Smokies for plant-based sausages and use dairy-free crescent dough.
- Sweet & Savory: Drizzle with maple syrup and sprinkle chopped rosemary.
- Mini Calzone Style: Fold ring shapes instead of simple rolls for a fun presentation.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days. Keep the mustard separate.
Freezer: Flash-freeze the unbaked pigs in a blanket on a sheet pan, then transfer to a zip-top bag for up to 1 month. Bake from frozen, adding 3–5 minutes to the baking time.
Reheating: Warm leftovers in a 350°F oven for 5–7 minutes, or until heated through and crisp again. A quick 20-second zap in the microwave works, but you’ll lose some of that flaky texture.
Make-Ahead Tip: Assemble the wraps up to 24 hours in advance, cover tightly, and bake when guests arrive.
Notes
I’ve tested this recipe dozens of times—once in my tiny college apartment, and again last Thanksgiving with 20 guests. A few things I’ve learned along the way: always press the dough seams firmly, or they’ll unravel in the oven. If you’re working with cold dough, let it sit at room temperature for 10 minutes; it rolls more smoothly. And hey, don’t skip the butter brush and seeds—they take these from “meh” to “mouthwatering.” If you like a richer flavor, swap half the butter for olive oil infused with garlic.
FAQs
Q: Can I make these ahead of time?
A: Absolutely—assemble, cover tightly, refrigerate up to 24 hours, then bake just before serving.
Q: What’s the best dipping sauce?
A: I love honey mustard for a sweet note, but spicy ketchup or ranch dressing also work wonders.
Q: Can I use puff pastry instead of crescent rolls?
A: You can, though puff pastry bakes a bit flakier—just cut into rectangles and wrap the sausages the same way.
Q: Are Lil Smokies pigs in a blanket healthy?
A: They’re an indulgent appetizer, but you can lighten them up with turkey-based Lil Smokies and whole-wheat dough.
Q: How do I prevent soggy bottoms?
A: Make sure your baking sheet is hot and preheated, or use a perforated pizza pan to let steam escape.
Q: Can I freeze after baking?
A: Sure—cool completely, freeze in a single layer, then reheat in a 350°F oven for 5–7 minutes to restore crispness.
Q: Any tips for uniform size?
A: Use a ruler or a pizza cutter with measurement guides to slice the dough into even pieces.
Q: What if my dough tears?
A: Patch tears with small dough scraps, pressing seams closed; or roll the dough slightly thinner.
Conclusion
There you have it—a warm, crowd-pleasing Lil Smokies Pigs In A Blanket appetizer that’s as simple as it is satisfying. From game-day snacking to holiday hors d’oeuvres, these little bites never disappoint. Give them a try, let me know how they turn out, and if you loved this easy recipe, check out my cheesy spinach artichoke dip next—your taste buds will thank you!
Lil Smokies Pigs In A Blanket
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough (Pillsbury or store brand)
- 24 Lil Smokies cocktail sausages (about 12 oz package; Johnsonville recommended)
- 2 tablespoons melted butter (grass-fed if you like a richer taste)
- 1 teaspoon poppy seeds or sesame seeds (optional, for a bakery feel)
- ¼ cup Dijon mustard or honey mustard (for dipping)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough on a clean surface. Press seams together to form one sheet, then slice into 24 even triangles (about 2 inches at the base).
- Place a Lil Smokie at the wide end of each triangle, then roll up snugly toward the point. Tuck the ends under slightly to prevent unrolling.
- Arrange the wrapped sausages seam-side down on the prepared baking sheet. Brush with melted butter, sprinkle with poppy seeds or sesame seeds, then bake for 12–15 minutes until puffed and golden brown.
- Season lightly with salt and pepper after baking. Let them rest for 2–3 minutes before serving warm with mustard on the side or your favorite dipping sauce.
