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.
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.
Notes
If your kitchen is warm, chill the dough for easier handling. Cutting the dough pieces the same size ensures even baking. Variations include adding cheese or swapping veggie dogs. Store leftovers in the fridge or freeze for later enjoyment.
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