crescent roll pigs in blanket recipe
The Best crescent roll pigs in blanket recipe
Classic Crescent Roll Pigs in Blanket
A comforting Southern-style dish featuring tender pork sausage rolled in flaky crescent dough, baked to golden perfection with a savory tomato sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 package (10.5 oz) crescent roll dough
- 1 tbsp melted butter
- 1 lb pork sausage links
- 1 cup tomato sauce
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Roll out the crescent dough into a rectangle on a lightly floured surface. -
2
Spread 1 tbsp melted butter evenly over the dough. -
3
Arrange sausage links in a single layer along one long side of the dough, leaving a 1-inch border. -
4
Fold the dough over the sausage, sealing edges tightly with a little water and pressing gently. -
5
Cut the dough into 1-inch-wide strips, then roll each strip into a log. Place logs seam-side down on a baking sheet. -
6
Mix tomato sauce, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Brush lightly over the tops of the logs. -
7
Bake for 25–30 minutes until golden brown and internal temperature reaches 165°F (74°C).
🔧Equipment
- Mixing bowl
- Cutting board
- Rolling pin (optional)
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the tomato mixture.
- Can be made ahead: Refrigerate uncooked pigs in blanket overnight, then bake as directed.
- Substitute with chicken sausage for a lighter option.
Watch Video Of How Classic Crescent Roll Pigs in Blanket Works
❓ Frequently Asked Questions About Crescent Roll Pigs in Blanket
What is the difference between crescent roll pigs in blanket and traditional pigs in blanket?
Answer: Crescent roll pigs in blanket differ primarily in the dough used. Traditional pigs in blanket often use store-bought puff pastry or biscuit dough, while crescent roll pigs in blanket use homemade crescent roll dough, which gives them a slightly different texture and flavor. The crescent dough also allows for a more uniform and easier assembly of the pigs.
Can I make crescent roll pigs in blanket without using any yeast?
Answer: No, you cannot make crescent roll pigs in blanket without yeast. The dough relies on yeast for the characteristic puffed, crescent shape. If you skip the yeast, you’ll end up with a flat, dense roll instead of the flaky, layered texture you’re aiming for.
How do I handle the dough if it’s too sticky or dry while making the pigs in blanket?
Answer:
– If the dough is too sticky, lightly dust your hands and rolling surface with flour, then knead gently to absorb excess moisture. For a firmer dough, add 1–2 tablespoons of cold water if needed.
– If the dough is too dry, mix in a few teaspoons of milk or warm water to help bind it. Ensure it’s pliable but not overly wet—it should hold its shape when rolled.
Why do my crescent roll pigs in blanket not puff up as expected?
Answer: Several factors can prevent proper puffing:
– Underproofing: The dough wasn’t left long enough to rise fully before baking. Check the dough’s texture—it should be soft and slightly domed when rolled. If it’s flat, let it rest longer.
– Overworking: Excessive kneading or handling can deflate the air pockets. Roll gently and avoid pressing too hard.
– Too high an oven temperature: Start with a lower oven (375°F/190°C) and bake until puffed, then increase to 400°F (200°C) for browning.
– Yeast expiration: Old yeast may not activate properly. Use fresh yeast or check the dough’s rise time.
Can I use store-bought crescent roll dough instead of homemade for pigs in blanket?
Answer: While it’s possible, store-bought crescent roll dough may not yield the same flaky texture as homemade dough. The commercial version often contains additives that prevent full expansion, and the layers may not separate as cleanly. For the best results, homemade dough is recommended, but if you’re short on time, you can use it as a substitute, though the pigs may be slightly less airy.
