Would you like to save this?
We'll email this post to you, so you can come back to it later!
Pigs In A Blanket Recipe
A quick, crowd-pleasing Pigs in a Blanket Recipe that turns simple cocktail sausages and crescent dough into the ultimate party food—golden, flaky, and impossible to resist.
Full Recipe Introduction
If you’ve ever wondered why sausage rolls and stuffed snacks are the life of every gathering, let me tell you: pigs in a blanket marry comfort-food nostalgia with finger-food fun. This recipe uses ready-made crescent dough wrapped around smoky cocktail sausages for a flaky, buttery bite that’s ready in under 30 minutes—yes, really! Whether I’m hosting a game-day spread or whipping up an easy appetizer for holiday guests, these golden rolls always vanish first. And you know what? Swapping in whole-wheat dough or turkey dogs can shave off calories without sacrificing that irresistible snap and chew.
Why You’ll Love This Recipe
- Super easy: just two main ingredients, no fuss.
- Quick bake: golden brown in 12–15 minutes.
- Game-day hero: perfect finger food for crowds.
- Budget-friendly: under $10 for 24 pieces (roughly 40¢ each).*
- Customizable: try cheddar, jalapeño popper style, or vegan sausages.
- Travel-ready: mess-free, ideal for potlucks or snack trays.
- Kid-friendly: littles adore the mini-rolls, plus dipping fun.
- Make-ahead magic: prep the night before and bake on demand.
Ingredients
• 1 (8-ounce) can refrigerated crescent dough (I love Pillsbury™ for consistent rise)
• 24 cocktail sausages (Hebrew National™ beef or turkey, or your favorite brand)
• 1 large egg, beaten (for egg wash)
• 1 tablespoon whole-grain mustard (optional dip)
• 1 teaspoon poppy seeds or sesame seeds (for a bakery-style finish)
Substitutions & Tips
• Gluten-free? Swap in your go-to gluten-free crescent rolls.
• Vegetarian twist: use plant-based vegan cocktail franks.
• Cheese-filled: add a small cube of cheddar or pepper jack before rolling.
• Herbs: sprinkle dried rosemary or thyme on top for extra aroma.
Directions
- Preheat & Prep
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. If you skip the paper, lightly grease the tray so the dough slides off easily. - Unroll & Slice
Unroll the crescent dough on a clean surface. Gently pinch the perforations to seal, creating one sheet. Use a sharp knife or pizza cutter to slice into 24 equal strips—aim for about ½-inch width. - Wrap the Sausages
Lay a cocktail sausage at the wide end of each strip. Roll toward the point, tucking in the ends so they don’t peek out. It’s like gift-wrapping a little present—satisfying, right? - Egg Wash & Sprinkles
Place each roll on the sheet, seam-side down. Brush tops with beaten egg (this gives that bakery sheen). Sprinkle poppy or sesame seeds for a gourmet touch. - Bake to Perfection
Slide the tray into the oven. Bake 12–15 minutes, rotating halfway, until edges are deep golden and dough looks puffed. You’ll smell that buttery aroma—cue happy dance. - Cool & Serve
Let cool for 2–3 minutes on the pan, then transfer to a platter. Serve warm with mustard or your favorite dipping sauce—honey mustard, barbecue, even sriracha mayo.
Servings & Timing
• Yield: Makes 24 mini pigs in a blanket
• Prep Time: 10 minutes (including slicing dough)
• Bake Time: 12–15 minutes
• Total Time: About 25 minutes
Variations
• Cheesy Jalapeño: add a few diced jalapeños and shredded cheddar.
• Everything Bagel Style: use everything-bagel seasoning instead of poppy seeds.
• Sweet & Spicy: brush with honey and sprinkle red pepper flakes.
• Taco Twist: season sausages with taco seasoning and serve with salsa.
• Breakfast Roll-Ups: use mini breakfast sausages and smear inside with cream cheese.
Storage & Reheating
• Fridge: store leftover rolls in an airtight container for up to 3 days.
• Freezer: flash-freeze on a tray, then bag for up to 1 month.
• Reheat: bake frozen pigs in a blanket at 350°F for 8–10 minutes until hot; or microwave refrigerated ones for 30 seconds, then crisp in a toaster oven.
Notes
• Dough thickness matters: if strips feel too thin, gently stretch—they’ll puff up nicely.
• Parchment paper is your friend—cleanup is a breeze.
• I learned that brushing with egg white only gives a matte finish but still seals edges.
• For extra flakiness, chill wrapped rolls in the fridge for 10 minutes before baking.
FAQs
Q: Can I make these ahead and refrigerate overnight?
A: Absolutely—assemble, cover tightly, and bake straight from the fridge next day (add a couple extra minutes to bake time).
Q: My dough tore—any tips?
A: Lightly flour your surface and roll gently; if it rips, pinch it back together or patch with dough scraps.
Q: What’s the best dip?
A: Whole-grain mustard is classic, but garlic aioli or spicy ketchup work wonders, too.
Q: Can I use hot dogs instead of cocktail sausages?
A: Yes—slice standard hot dogs into thirds for similar bite-size wraps.
Q: Are pigs in a blanket gluten-free friendly?
A: Swap in gluten-free crescent dough or try puff-pastry sheets labeled gluten-free.
Q: How many calories per roll?
A: On average, one pig in a blanket is about 140–160 calories, depending on dough and sausage choice.
Conclusion
This Pigs in a Blanket Recipe brings together flaky crescent dough and smoky sausages for a foolproof appetizer that’s equally at home on holiday tables, potluck spreads, or casual weeknight dinners. It’s simple, budget-friendly, and endlessly adaptable to dietary tweaks—what’s not to love? Give it a whirl, drop me a comment below on your favorite variation, and don’t forget to explore my sausage rolls and game-day snack ideas next!
Pigs In A Blanket Recipe
Ingredients
- 1 (8-ounce) can refrigerated crescent dough I love Pillsbury™ for consistent rise
- 24 cocktail sausages Hebrew National™ beef or turkey, or your favorite brand
- 1 large egg beaten (for egg wash)
- 1 tablespoon whole-grain mustard (optional dip)
- 1 teaspoon poppy seeds or sesame seeds (for a bakery-style finish)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. If you skip the paper, lightly grease the tray so the dough slides off easily.
- Unroll the crescent dough on a clean surface. Gently pinch the perforations to seal, creating one sheet. Use a sharp knife or pizza cutter to slice into 24 equal strips—aim for about ½-inch width.
- Lay a cocktail sausage at the wide end of each strip. Roll toward the point, tucking in the ends so they don’t peek out. It’s like gift-wrapping a little present—satisfying, right?
- Place each roll on the sheet, seam-side down. Brush tops with beaten egg (this gives that bakery sheen). Sprinkle poppy or sesame seeds for a gourmet touch.
- Slide the tray into the oven. Bake 12–15 minutes, rotating halfway, until edges are deep golden and dough looks puffed. You’ll smell that buttery aroma—cue happy dance.
- Let cool for 2–3 minutes on the pan, then transfer to a platter. Serve warm with mustard or your favorite dipping sauce—honey mustard, barbecue, even sriracha mayo.
