If you’re craving an easy appetizer that always steals the show, these Lil Smokies Pigs In A Blanket are your new go-to. Flaky crescent rolls hugging savory cocktail sausages—ready in under 30 minutes and perfect for party food or cozy family nights.
I first fell for this easy recipe decades ago at a neighbor’s summer potluck. What makes Lil Smokies Pigs In A Blanket extra special is the sheer simplicity: canned crescent dough, pre-cooked mini sausages, and a handful of pantry staples. Yet somehow, they taste homemade with a golden, buttery crust every time. I love serving them at holiday gatherings, tailgates, or whenever friends drop by—because who doesn’t love little cocktail sausages bundled in warm blankets? Pulling a tray straight from the oven, the house fills with that irresistible aroma of baked dough and smokey sausage. And yes, you can feel good about offering finger food that’s fuss-free, freezer-friendly, and crowd-pleasing.
Why You’ll Love This Recipe
• Zero-fuss assembly—no chopping or marinating
• Ready in under 30 minutes, ideal for last-minute gatherings
• Kid-approved, earning smiles at birthday parties
• Freezer-friendly, stash extras for later snack attacks
• Customizable with cheese, spices, or dipping sauces
• Uses pantry staples—Lil Smokies, crescent rolls, and that’s it!
• Perfect game-day appetizer—grab-and-go bites
• Crowd-pleasing party food that vanishes fast
Ingredients
• 16 oz package Lil Smokies cocktail sausages (Johnsonville recommended)
• 8 oz can refrigerated crescent roll dough (Pillsbury original)
• 1 large egg, beaten (for egg wash; keeps blankets golden)
• 1 tablespoon Dijon mustard (optional, but tangy)
• 1 teaspoon sesame seeds or poppy seeds (optional garnish)
• Nonstick cooking spray or parchment paper (for easy cleanup)
Tip: If you prefer gluten-free, swap in your favorite GF crescent dough. For a vegetarian twist, try plant-based sausages.
Directions
1. Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray—this makes cleanup a breeze.
2. Unroll the crescent dough on a clean surface. Gently press perforations together to form a single sheet, then re-cut into 8 triangles.
3. Spread a thin swipe of Dijon mustard on each dough triangle, if using. This adds a tang that cuts through the richness.
4. Place one Lil Smokies cocktail sausage at the wide end of each triangle. Roll snugly toward the tip—think little doughy burritos.
5. Transfer to the prepared baking sheet, spacing them about 1 inch apart. Brush each roll with the beaten egg to get that glossy, golden finish. Sprinkle sesame or poppy seeds on top for a bakery-style look.
6. Bake 12–15 minutes until crescent rolls are puffed and lightly browned. Keep an eye around the 12-minute mark—ovens vary.
7. Let cool for 3–5 minutes; serve warm (but not scorching) alongside ketchup, mustard, or your favorite dip.
Servings & Timing
Yield: Makes about 8–10 servings (24–30 pieces)
Prep Time: 10 minutes (no chopping needed!)
Bake Time: 12–15 minutes
Total Time: 25 minutes from pantry to plate
Variations
• Cheesy Delight: Add a thin strip of cheddar or pepper jack inside each roll.
• Spicy Kick: Brush with sriracha-honey glaze post-bake.
• Bacon-Wrapped: Wrap a half-slice of bacon around each Lil Smokies before dough.
• Herb Infusion: Sprinkle dried rosemary or thyme on the egg wash.
• Sweet & Savory: Drizzle with maple syrup right after baking.
• Puff Pastry Swap: Use thawed puff pastry squares for extra flakiness.
Storage & Reheating
Store cooled pigs in a blanket in an airtight container in the fridge for up to 2 days. For longer stashes, freeze unbaked rolls on a tray, then transfer to freezer bags (up to 1 month).
To reheat: thaw overnight in the fridge if frozen, then bake at 350°F for 6–8 minutes. For refrigerated leftovers, warm in a 325°F oven for 5 minutes or until heated through.
Notes
• I learned the hard way that brushing on egg wash before sprinkling seeds keeps them from sliding off.
• If your dough tears, just pinch gently—it bakes up beautifully anyway.
• Don’t skip the brief cool-down: piping hot sausages can burst through the dough if you dig in too soon!
• For a crispier bottom, bake right on a preheated baking stone or sheet.
FAQs
Q: Can I make these ahead and bake later?
A: Absolutely—assemble and refrigerate up to 4 hours before baking, then pop them in the oven.
Q: My dough puffed unevenly. Help?
A: Press perforations firmly before cutting, and bake on a flat tray at room temp, not cold.
Q: What dipping sauces pair best?
A: Classic mustard, honey BBQ, or a tangy ranch—mix and match.
Q: Do I have to use egg wash?
A: You can skip it, but the dough will be paler and less glossy.
Q: Can I double the recipe?
A: Yes, just use two baking sheets and rotate halfway through baking for even browning.
Q: Any tips for gluten-free dough?
A: Let GF dough rest at room temp for 15 minutes—it’s often firmer straight from the fridge.
Q: My rolls stuck—how to prevent?
A: Line with parchment and avoid overcrowding; each needs a bit of breathing room.
Q: Can I air-fry these?
A: Sure—20 minutes at 350°F in a single layer, flipping halfway, yields a crisp bite.
Conclusion
These Lil Smokies Pigs In A Blanket are the kind of appetizer that brings people together—ever-reliable, endlessly customizable, and downright delicious. Give them a whirl at your next gathering, then drop a comment below to let me know how they turned out or share your favorite twist. Happy baking—and here’s to more cozy bites!
Lil Smokies Pigs In A Blanket
Ingredients
- 16 oz Lil Smokies cocktail sausages Johnsonville recommended
- 8 oz refrigerated crescent roll dough Pillsbury original
- 1 large egg beaten (for egg wash)
- 1 tbsp Dijon mustard optional, but tangy
- 1 tsp sesame seeds or poppy seeds optional garnish
- Nonstick cooking spray or parchment paper for easy cleanup
Instructions
- Preheat oven to 375°F and prepare baking sheet with parchment paper or cooking spray.
- Unroll crescent dough, cut into triangles, spread with Dijon mustard, and roll Lil Smokies in them.
- Place on baking sheet, brush with egg wash, sprinkle seeds, and bake for 12-15 minutes until golden brown.
- Let cool slightly and serve warm with ketchup, mustard, or dipping sauce.
