Pigs in a Blanket

4.80 from 10 votes
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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!

For more delicious finger foods, try my baked chicken wings, bruschetta, or deviled eggs.

Bite-sized pigs in a blanket served on a white plate.

Recipe Science

  • Wrapping sausages in dough creates a moisture barrier that keeps the sausages juicy while the dough bakes to a golden brown.
  • The dough’s starches and proteins undergo the Maillard reaction at high temperatures, developing a flavorful, crispy crust.
  • The fats from the sausage render during baking, partially absorbing into the dough and enhancing its flavor and flakiness.

Why It Works

This pigs in a blanket recipe is the perfect game day or party appetizer that’s super easy to prepare. You only need crescent roll dough and cocktail sausage. My version adds a fancy flair with a shiny egg wash and flavorful everything bagel seasoning.

Pair these bite-sized treats with your favorite dipping sauces like mustard and ketchup for extra flavor. It’s so easy to make that my kids like to get in on the fun and help me roll them up.

Ingredients You’ll Need

Ingredients needed to make this pigs in a blanket recipe.
  • Sausage: Use precooked mini smoked sausages, lil smokies, 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.
  • Dough: I use store-bought refrigerated crescent roll dough, the 8-ounce tube, pre-cut into eight pieces. It’s rolled into layers that bake up light and tender. Crescent sheets are available if you want more control over slicing.
  • Egg: Whisk a whole egg to make an egg wash. Brushing egg on top of the crescent dough will make the surface shiny and golden during baking.
  • Seasoning: Sprinkle on everything bagel seasoning. It mixes black and white sesame seeds, poppy seeds, dried onion and garlic flakes, and salt. This is optional but makes each bite more flavorful and the appearance interesting.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

Now that you’ve mastered how to make pigs in a blanket with crescent rolls, this appetizer is easy to switch up! Try these tasty options:

  • Sausage: 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.
  • Butter: You can brush the dough with melted butter or garlic butter instead of egg. This will add richness, but the surface will be matte and not shiny.
  • Cheese: For a melty texture, add a small piece of cheddar cheese, American cheese, swiss, or smoked gouda to the sausage. Roll it up and bake!
  • Dough: Refrigerated biscuit dough can be used instead of crescent dough. However, it will be slightly denser in texture. Puff pastry is a great substitute and will be lighter and more flaky.
  • Seasoning: Change up the flavors with sesame seeds, poppy seeds, Italian seasoning, flaky sea salt, or freshly cracked black pepper.

How to Make Pigs in a Blanket

Step 1: Preheat the Oven

Before you start assembling, preheat the oven to 375ºF. Line a large baking sheet with parchment paper so it’s ready once you’ve rolled the sausages in the dough.

Crescent dough out of the tube and flattened on a cutting board.

Step 2: Prepare the Dough

Crescent dough is denser and less flaky than croissant dough. However, it works well as a crisp outer shell for the sausages. Unravel the pre-cut dough.

Person cutting crescent dough into smaller pieces.

Cut each piece of dough lengthwise into three smaller triangles. The package has eight pre-cut pieces, yielding 24 pieces to make the pigs in a blanket.

Person starting to roll a small sausage in crescent dough.

Step 3: Roll the Sausages

Place the sausage at the broad base end of the triangle and roll it towards the point side. Transfer the wrapped sausages to a parchment paper lined sheet pan, with the point side down to ensure they don’t unroll when baking.

Chef’s Tip: Dry the surface of the sausages first so the dough doesn’t get soggy.

Brushing the surface of the dough with egg wash to yield a nice brown color when baked.

Step 4: Top with Seasoning

To make the surface of the dough shiny, brush it with egg wash. You can stop here or add a seasoning to the surface.

Several pigs in a blanket on a parchment paper lined sheet pan and ready to bake.

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.

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

Step 5: Baking is Quick

Bake until the dough is a deep golden brown. The process only takes about 12 to 14 minutes. It’s best to serve immediately while still warm. A sauce like Dijon mustard, yellow mustard, whole grain mustard, or ketchup is nice to serve on the side. When I have Super Bowl parties, I offer different kinds of dip.

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 and then baked. The dough can be a crescent pastry, croissant dough, biscuit dough, 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, cheese sauce, or spicy buffalo wing sauce pair well with pigs in a blanket.

What does the eggwash do?

The baked crescent dough will have a matte finish without any coating. For a shiny croissant appearance, brush a whisked egg on the surface. The fat in the yolk makes the dough golden, and the egg white sets glossy when cooked. Often, butter is added instead for a richer taste, but it will look not very interesting.

Serve This With

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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.
4.80 from 10 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 30 pieces
Course Appetizer
Cuisine American

Ingredients 
 

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

Instructions 

  • 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 each sausage with a paper towel. Working one at a time, place the sausage at the widest end of the triangle base. Roll the sausage towards the point side. Repeat with the remaining pieces.
  • Brush and Season – Place the pieces with the dough's 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 desired.
  • Bake – Bake until the dough is golden brown, about 12 to 14 minutes. Immediately transfer to a serving platter. Serve with your favorite dipping sauces like ketchup or mustard.

Recipe Video

YouTube video

Notes

  • Recipe Yield: 24 pieces
  • 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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