Pigs In A Blanket Recipe
These golden-brown bites of buttery crescent dough hugging juicy cocktail sausages are the easiest, most crowd-pleasing appetizer you’ll ever make.
Full Recipe Introduction
Pigs In A Blanket Recipe is the ultimate party food staple—imagine sausage rolls made mini, perfect for birthdays, holiday gatherings or an impromptu movie night. What makes this version special? We’re using store-bought crescent dough brushed with a hint of honey-mustard glaze and sprinkled with sesame seeds for a sweet-savory pop. Honestly, you can have these sizzling out of the oven in under 30 minutes, and they freeze beautifully for later. When my grandkids come over, they vanish faster than I can say “appetizer,” and that’s why I consider this my signature twist on classic pigs in a blanket.
Why You’ll Love This Pigs In A Blanket Recipe
- Ready in a flash—no complicated prep or chilling required.
- Crowd-pleaser alert—everyone from toddlers to teens will reach for seconds.
- Versatile—serve as an appetizer, snack, or even a fun breakfast treat.
- Make-ahead friendly—freeze extras for last-minute party planning.
- Kid-approved—little hands love the mix of crescent dough and cocktail sausages.
- Customizable—swap in veggie dogs or cheese-stuffed links for dietary tweaks.
- Budget-wise—affordable ingredients that stretch to feed a crowd.
- Textural delight—a light crisp exterior with a juicy, savory center.
Ingredients for This Pigs In A Blanket Recipe
• 2 cans (8 oz each) refrigerated crescent dough (Pillsbury or your local brand)
• 24 mini cocktail sausages (approx. 14–16 oz; beef, pork, or poultry)
• 2 tablespoons unsalted butter, melted (use Kerrygold for extra flavor)
• 1 tablespoon Dijon mustard (optional honey-mustard for a mild sweetness)
• 1 teaspoon poppy seeds or sesame seeds (for crunch and visual appeal)
• 1/4 teaspoon garlic powder (boosts aroma without fuss)
• Pinch of kosher salt and freshly ground black pepper
• Kitchen shears or a sharp knife for trimming dough
• Parchment-lined baking sheet (prevents sticking and makes cleanup a breeze)
Directions for Pigs In A Blanket Recipe
- Preheat and prep
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat—this is key for even browning and no cleanup headaches. - Roll and slice the dough
Unroll crescent dough on a lightly floured surface—gently press seams together. Using kitchen shears, cut dough into 24 equal rectangles (about 2″ x 3″). Pro tip: chilling the sheet pan for a few minutes helps keep dough firm when you roll. - Wrap the sausages
Place one cocktail sausage on the short end of each dough piece, roll up snugly, tucking ends underneath. You want a little overlap so they stay sealed and puff nicely. - Brush on flavor
In a small bowl, whisk melted butter with Dijon mustard, garlic powder, salt and pepper. Brush each wrapped sausage generously—this glaze gives a golden color and a hint of tang. - Seed time
Sprinkle poppy or sesame seeds on top—this not only adds texture but also makes them look extra festive. - Bake to perfection
Arrange rolls about 1″ apart. Bake 12–15 minutes until dough is puffed and lightly golden around the edges. They’ll smell so good your guests might hover by the oven! - Cool and serve
Let rest 2–3 minutes before transferring to a platter. Serve warm with dipping sauces—honey-mustard, ketchup, or even a tangy barbecue sauce.
Servings & Timing
Makes about 24 pigs in a blanket
Prep Time: 10 minutes (includes slicing and wrapping)
Bake Time: 12–15 minutes
Total Time: 25 minutes from start to finish—perfect for busy hosts
Variations
• Cheesy Surprise: Add a small slice of cheddar inside each wrap before rolling.
• Spicy Kick: Brush with sriracha-maple glaze for a sweet-heat contrast.
• Whole Wheat Twist: Swap crescent dough for whole wheat pastry for a nuttier flavor.
• Vegetarian Version: Use vegetarian cocktail sausages or mini plant-based hot dogs.
• Everything Bagel Style: Sprinkle an everything bagel seasoning mix instead of poppy seeds.
• Mediterranean Flair: Drizzle with olive oil and sprinkle za’atar before baking.
Storage & Reheating
Refrigerator: Store cooled rolls in an airtight container for up to 3 days.
Freezer: Flash-freeze on a baking sheet, then transfer to a freezer bag for up to 2 months.
To Reheat: Bake frozen pigs in a blanket at 350°F (175°C) for 10–12 minutes or until warmed through. For refrigerated leftovers, microwave 20–30 seconds or reheat in a 325°F oven for 5–6 minutes.
Make-Ahead Tip: Prep and wrap dough the night before—cover and chill, then bake when guests arrive.
Notes
• Dough handling: If your kitchen is warm, the dough may stick—pop it in the fridge for 5 minutes.
• Uniform size: Cutting dough pieces the same size ensures even baking.
• Sauce pairing: A side of creamy ranch or tangy apricot jam can elevate these little bites.
• Testing: I tried this recipe on busy weeknights, lazy Sundays and holiday brunches—consistently a hit.
• Texture tip: Brushing with egg wash instead of butter gives a shinier, deeper brown finish.
FAQs
Q: Can I make them ahead and freeze?
A: Yes—wrap and freeze on a sheet, then move to a bag. Bake straight from the freezer, just add a few extra minutes.
Q: What if I don’t have cocktail sausages?
A: Mini hot dogs or sliced regular hot dogs work equally well—just adjust dough accordingly.
Q: Can I use puff pastry instead of crescent dough?
A: Absolutely—puff pastry yields a flakier, more delicate crust. Trim to fit your sausages.
Q: How do I prevent soggy bottoms?
A: Ensure your baking surface is well-prepped with parchment or a silicone mat; avoid crowding the pan.
Q: Any gluten-free options?
A: Look for gluten-free crescent or puff pastry at specialty markets—results are tasty, though slightly denser.
Q: Can I add cheese inside?
A: Yes—just a thin slice or shredded sprinkle, being mindful not to overstuff or leak.
Q: Are these suitable for kids?
A: They’re a kid favorite! Serve with mild ketchup or honey-mustard for dipping.
Q: How do I keep them warm for a party?
A: Use a warming tray or slow cooker set on low with foil tented over the rolls to retain heat.
Conclusion
This Pigs In A Blanket Recipe is your go-to solution for fuss-free hosting, blending flaky crescent dough with juicy cocktail sausages in every bite. Whether you’re planning a casual game-day spread or a festive holiday table, these little rolls deliver big smiles. Give them a try, share your tweaks below, and be sure to explore my other easy appetizer recipes for more crowd-winning ideas!
Pigs In A Blanket Recipe
Ingredients
- 2 cans (8 oz each) refrigerated crescent dough (Pillsbury or your local brand)
- 2 tablespoons unsalted butter, melted (use Kerrygold for extra flavor)
- 1 tablespoon Dijon mustard (optional honey-mustard for a mild sweetness)
- 1 teaspoon poppy seeds or sesame seeds (for crunch and visual appeal)
- 1/4 teaspoon garlic powder (boosts aroma without fuss)
- Pinch of kosher salt and freshly ground black pepper
- Kitchen shears or a sharp knife for trimming dough
- Parchment-lined baking sheet (prevents sticking and makes cleanup a breeze)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Unroll crescent dough on a lightly floured surface and cut into 24 equal rectangles. Chill the sheet pan for firm dough.
- Place one sausage on each dough piece, roll up snugly, tucking ends underneath.
- Whisk butter with mustard, garlic powder, salt, and pepper. Brush each sausage, then sprinkle with seeds.
- Arrange rolls on a baking sheet and bake until golden, about 12-15 minutes.
- Let rest before serving warm with dipping sauces like honey-mustard or ketchup.
