There’s just something about pigs in a blanket that takes me straight back to Saturday afternoons with my kids. It’s the kind of snack that’s always a crowd-pleaser at family gatherings or even just a cozy day at home. There’s no fuss in making these, and you’ll be amazed at how quickly they disappear from the plate!
If you’re planning a finger-food feast, you might want to check out the Ina Garten chocolate cake for a dessert that’s just as easy and delightful.
Why you’ll love this recipe
Pigs in a blanket are incredibly easy to make and require only a handful of ingredients. Plus, they’re versatile—you can offer them as appetizers at a party, serve them as a fun dinner for the kids, or even pack them for a picnic. The flaky dough wrapped around juicy sausages is irresistible and can be customized with different seasonings or dipping sauces.
Ingredients
- 1 large egg
- 1 teaspoon water
- 1 (12- to 14-ounce) package cocktail-sized smoked sausages or little smokies
- 1 (8-ounce) can refrigerated crescent roll dough
- Flaky salt or everything bagel seasoning, for sprinkling (optional)
Step-by-step instructions
- Arrange a rack in the middle of the oven and heat to 375ºF. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Whisk 1 large egg and 1 teaspoon water in a small bowl until combined. Pat the smoked sausages dry with paper towels.
- Unroll the crescent roll dough on a work surface. Separate the dough along the perforated seams into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles, for a total of 24.
- Place 1 sausage at the wide end of a dough triangle. Roll towards the pointed end, wrapping the dough around the sausage, and allowing it to overlap. Place on the baking sheet seam-side down. Repeat with the remaining sausages, spacing them evenly apart.
- Brush the tops and sides of the dough with a thin layer of the egg wash. Sprinkle with flaky salt or everything bagel seasoning if desired.
- Bake until the dough is puffed and golden brown, 13 to 15 minutes. Serve warm with mustard, ketchup, or your favorite dipping sauce.
Recipe tips & variations
For a fun twist on the classic pigs in a blanket , try adding a slice of cheese under the sausage before rolling it in the dough. You can also experiment with different toppings like sesame seeds or poppy seeds for extra texture and flavor. If you’re in the mood for a little spice, a pinch of cayenne added to the egg wash can give the pastry a subtle kick.
Storage & reheating
If you have any leftovers—though it’s rare with pigs in a blanket !—store them in an airtight container in the fridge. They’ll keep for about 3 days. To reheat, simply pop them back in a 350ºF oven for about 5 minutes, or until they’re warmed through and crisp again.
FAQs
Can I make them ahead of time?
Absolutely! You can prepare them up to the point of baking and then store them in the fridge for a few hours. When you’re ready, just bake them and enjoy.
What’s the best dipping sauce?
Honestly, anything goes! My family loves them with honey mustard, but barbecue sauce and spicy ketchup are also big hits.
Can I freeze them?
Yes, cooked pigs in a blanket can be frozen. Just make sure they’re in a freezer-safe container and reheat in the oven directly from frozen.
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Pigs in a Blanket
- Total Time: 25 minutes
- Yield: 24 servings 1x
- Diet: Omnivore
Description
A delicious and easy recipe for pigs in a blanket, a perfect snack for gatherings or cozy days at home.
Ingredients
- 1 large egg
- 1 teaspoon water
- 1 (12- to 14-ounce) package cocktail-sized smoked sausages or little smokies
- 1 (8-ounce) can refrigerated crescent roll dough
- Flaky salt or everything bagel seasoning, for sprinkling (optional)
Instructions
- Arrange a rack in the middle of the oven and heat to 375ºF. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Whisk 1 large egg and 1 teaspoon water in a small bowl until combined. Pat the smoked sausages dry with paper towels.
- Unroll the crescent roll dough on a work surface. Separate the dough along the perforated seams into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles, for a total of 24.
- Place 1 sausage at the wide end of a dough triangle. Roll towards the pointed end, wrapping the dough around the sausage, and allowing it to overlap. Place on the baking sheet seam-side down. Repeat with the remaining sausages, spacing them evenly apart.
- Brush the tops and sides of the dough with a thin layer of the egg wash. Sprinkle with flaky salt or everything bagel seasoning if desired.
- Bake until the dough is puffed and golden brown, 13 to 15 minutes. Serve warm with mustard, ketchup, or your favorite dipping sauce.
Notes
- For a fun twist, add a slice of cheese under the sausage before rolling.
- Experiment with toppings like sesame seeds or poppy seeds for extra texture.
- A pinch of cayenne in the egg wash adds a subtle kick.
- Store leftovers in an airtight container in the fridge for about 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pig in a blanket
- Calories: 80
- Sugar: 0g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg