Pigs in a Blanket

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Learn how to make pigs in a blanket for a quick and easy appetizer! Made with only four ingredients, just cut, roll, season, and bake. A hot and savory starter is ready in just 15 minutes!

Pigs in a blanket topped with bagel seasoning and served with a dipping sauce.

This pigs in a blanket recipe is the perfect game day or party appetizer that’s easy to prepare. Use crescent roll dough and cocktail sausage, and you’ll have a delicious starter with little effort.

My version adds a fancy flair with a shiny egg wash and flavorful everything bagel seasoning. Pair with your favorite dipping sauce for extra flavor. It’s so fun and easy to make that the kids can help roll them before popping them in the oven.

Type of sausage

Ingredients needed to for a pigs in a blanket recipe.

Use precooked mini smoked sausages, franks, or wieners. They are called cocktail-size and are about 2 ½ inches long. You want it to be about a two-bite appetizer.

You can use large hot dogs or cooked sausages if you can’t find them at your grocery store. Just cut them into smaller pieces to roll with the dough.

Prepare the dough

I use store-bought refrigerated crescent roll dough to make this recipe quick and easy. I use the ones sold in an 8-ounce tube cut into eight pieces. I recently saw that crescent sheets are available if you want more control over slicing. It’s similar to croissant dough. It’s rolled into layers that bake up light and tender.

The dough is denser and not as flakey as croissants. However, they work well as a crisp outer shell for the sausages. Cut each piece of dough lengthwise into three smaller triangles. The package comes with eight pre-cut pieces, yielding 24 pieces to make the pigs in a blanket.

Roll the sausages

To cover the sausages in the dough, start by placing the meat at the broad base end of the triangle and rolling until it reaches the point side. Transfer to a parchment paper lined sheet pan, with the point side down. Placing the point on the bottom ensures it doesn’t unroll when baking.

Top with seasoning

To make the surface of the dough shiny, brush it with egg wash. You can stop here or add more seasoning to the surface. I like to sprinkle on everything bagel seasoning. It combines poppy seeds, sesame seeds, salt, granulated garlic, and onion.

Add any seasoning or garnish that you like. It’s easy to customize!

Bake time

Tray of freshly baked pigs in a blanket topped with everything bagel seasoning.

Preheat the oven to 375 degrees and bake the tray until the dough is a deep golden brown. The process only takes about 12 to 14 minutes. Serve it immediately while still warm. A sauce is always nice to serve on the side. When I have Super Bowl parties, I offer different kinds to dip.

Serve this with

Frequently asked questions

Why do they call it pigs in a blanket?

Typically cocktail pork sausage is used, hence the “pig.” However, other types of meat can be used, like chicken, beef, or a mixture of the three. The meat is rolled in a “blanket” of dough, then baked. The dough can be a crescent pastry, croissant dough, biscuit, pancake, or puff pastry.

Can I use puff pastry instead?

Yes! Cut the puff pastry into small triangles and wrap the sausages. Bake them at 375ºF (190ºC) until golden brown.

What are the best dipping sauces to serve?

Spicy brown mustard, honey mustard, ketchup, barbecue sauce, ranch dressing, nacho cheese sauce, or spicy buffalo wing sauce pair well with pigs in a blanket.

Mini smoked sausages wrapped in dough and served on a white platter.

Eggwash the dough for a shinier surface

The baked crescent dough will have a matte finish without any coating. For a shiny croissant appearance, brush some whisked egg on the surface. The fat in the yolk makes the dough golden in hue. The egg white sets up glossy when cooked. Often butter is added instead for a richer taste, but it will look dull.

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Pigs in a Blanket

Pigs in a blanket are a quick and easy appetizer ready in just 15 minutes! Made with only four ingredients, just cut, roll, season, and bake.
5 from 3 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 30 pieces
Course Appetizer
Cuisine American


  • 8 ounces refrigerated crescent dough
  • 10 ounces smoked cocktail sausages, 24 pieces
  • 1 large egg, whisked
  • 1 tablespoon everything bagel seasoning, optional


  • Preheat the Oven – Set the oven rack to the middle position. Heat to 375ºF (190ºC). Line a large baking sheet with parchment paper and set aside.
  • Prepare the Dough – Unroll the dough onto a cutting board. Separate into 8 triangles. Cut each piece lengthwise into three smaller triangles, 24 pieces total.
  • Roll the Sausages – Pat dry the sausage with paper towels. Working one at a time, place the sausage at the widest end of the triable base. Roll the sausage in the dough to the point side. Repeat with the remaining pieces.
  • Brush and Season – Place the pieces point-side down on the prepared baking sheet, about 1" apart. Brush the surface and sides of the dough with the whisked egg. Sprinkle everything bagel seasoning on top if using.
  • Bake – Bake until the dough is golden brown, about 12 to 14 minutes. Immediately transfer to a serving platter. If desired, serve with your favorite dipping sauce.



  • Recipe Yield: 24 pigs in a blanket
  • Sausage Substitutions: Cut large hot dogs or cooked sausage into 4 pieces, about 2 ½ inches long. Use little smokies, cocktail weiners, or franks.
  • Topping Options: Sprinkle with sea salt, black pepper, poppy seeds, sesame seeds, granulated onion, or garlic.
  • Storing: Store in an airtight container for up to days. Reheat in the microwave on high setting in 15-second intervals until hot. Alternatively, rewarm in the oven at 325ºF (165ºC) until hot.

Nutrition Facts

Serves: 30 pieces
Calories 55kcal (3%)Carbohydrates 3g (1%)Protein 1g (2%)Fat 4g (6%)Saturated Fat 2g (10%)Polyunsaturated Fat 1gMonounsaturated Fat 1gCholesterol 6mg (2%)Sodium 182mg (8%)Potassium 16mgSugar 1g (1%)Calcium 1mgIron 0.2mg (1%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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