pigs in a blanket recipe
The Best pigs in a blanket recipe
What I love most about this recipe is how versatile it is. You can serve them for game day, birthday parties, or just a regular Tuesday when you need something fast and satisfying. I’ve even packed them in lunchboxes because they’re just as good at room temperature as they are fresh out of the oven. And while they’re not exactly health food, you can make small tweaks to lighten them up—like using turkey sausage or whole wheat dough—without sacrificing that classic taste. They’re a crowd-pleaser, no matter how you slice it, and that’s why they’ve stayed a staple in my kitchen for years.
Classic Pigs in a Blanket
A crowd-pleasing appetizer featuring savory cocktail sausages wrapped in flaky crescent dough. Perfect for parties, game days, or a fun snack with minimal effort.
🥘Ingredients
- 1 (8 oz) package refrigerated crescent roll dough (or puff pastry for a flakier version)
- 1 (14 oz) package mini smoked sausages or cocktail wieners (about 40 pieces)
- 1 tbsp melted butter (optional, for brushing)
- 1 tsp poppy seeds or sesame seeds (optional, for topping)
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. -
2
Unroll the crescent dough and separate it into triangles (if using crescent rolls) or cut into strips (if using puff pastry). -
3
Place a mini sausage at the wide end of each dough triangle and roll it up tightly, sealing the edges. For puff pastry, wrap the sausage in a strip of dough and press to seal. -
4
Arrange the wrapped sausages seam-side down on the prepared baking sheet, spacing them about 1 inch apart. -
5
Optional: Brush the tops with melted butter and sprinkle with poppy or sesame seeds for extra flavor and crunch. -
6
Bake for 12–15 minutes, or until the dough is golden brown and puffed. Rotate the pan halfway through for even baking. -
7
Remove from the oven and let cool for 2–3 minutes before serving. Serve warm with mustard, ketchup, or your favorite dipping sauce.
🔧Equipment
- Baking sheet
- Parchment paper or silicone mat
- Pastry brush (if using butter)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pigs in a Blanket Works
❓ Frequently Asked Questions About Pigs in a Blanket
1. What are pigs in a blanket?
Pigs in a blanket are a popular appetizer or snack consisting of small sausages (usually cocktail sausages or mini hot dogs) wrapped in a pastry, such as puff pastry or crescent roll dough. They are typically baked until golden brown and served warm, often with dipping sauces like mustard, ketchup, or cheese sauce.
2. Can I use different types of dough for pigs in a blanket?
Yes! While crescent roll dough and puff pastry are the most common choices, you can experiment with other doughs like biscuit dough, pizza dough, or even phyllo dough for a lighter texture. Keep in mind that cooking times may vary depending on the dough you use.
3. How do I prevent the pastry from unraveling while baking?
To keep the pastry from unraveling, make sure to press the edges firmly together after wrapping the sausage. You can also lightly wet the dough with a bit of water or egg wash before wrapping to help it stick. Chilling the wrapped pigs in a blanket for 10–15 minutes before baking can also help them hold their shape.
4. Can I make pigs in a blanket ahead of time?
Absolutely! You can assemble pigs in a blanket ahead of time and refrigerate them (covered) for up to 24 hours before baking. For longer storage, freeze them on a baking sheet before transferring to a freezer bag—just add a few extra minutes to the baking time if baking from frozen.
5. What are some creative variations for pigs in a blanket?
There are many fun ways to customize pigs in a blanket! Try adding cheese (like cheddar or cream cheese) inside the pastry, sprinkling everything bagel seasoning on top, or using flavored sausages (such as jalapeño or maple). For a breakfast twist, wrap them in bacon or use breakfast sausage links. You can also serve them with unique dipping sauces like sriracha mayo or honey mustard.
