Pigs in a blanket are a classic for a reason. They’re easy to make, budget friendly, and delicious! For this recipe we stick with basic cocktail sausages and crescent rolls. But we add extra flavor with a sprinkle of everything bagel seasoning.
Pigs in a blanket are a sausage wrapped in pastry and baked until the pastry is done. The sausage is a precooked variety like cocktail sausages, hot dogs, any cooked sausage really. The pastry can be refrigerated crescent dough, puff pastry, even biscuit dough.
These tasty bites are perfect for holidays, gameday or any occasion. Like these pigs in a blanket, deviled eggs and our creamy spinach dip are old-school appetizers that will fly off the table. There is something so comforting about the familiar!
Ingredients
- Cocktail Sausages – You will find different options including all beef or pork and chicken. There may also be several brands to choose from. They can typically be found in the packaged meat, packaged lunch meat, or deli section of most grocery stores.
- Refrigerated Crescent Rolls – They come in a cylinder tube and are usually near the cheese, egg, butter section. There are several brands including the store brands of larger supermarket chains.
- Toppings – One egg and water to make the egg wash which gives the dough a shiny, golden color. And everything bagel seasoning. Find it in the spice aisle or online.
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Line a baking pan with parchment paper.
- Separate the cocktail sausages and pat them dry.
- Open the crescent rolls package. The dough has a large seam in the middle. Separate the two halves.
- Work with one piece at a time. Refrigerate the second piece until ready to use.
- Unroll it on a cutting board. Use your fingers to press the seams together to seal. Gently stretch the dough to form a square shape.
Use a pizza cutter or the tip of a sharp knife to cut the dough into 16 pieces.
Place a sausage on the dough, straight or at an angle. Roll or bring up the ends. Press gently to seal.
Place it seam side down on the parchment lined baking sheet. Repeat with the remaining pieces.
Beat the egg and water in a small bowl until combined. Lightly coat each wrapped sausage with the egg wash.
Top them with a pinch of everything bagel seasoning.
Bake for 11-12 minutes until the dough is cooked and golden brown.
Arrange them on a platter and serve with a dipping sauce if desired. We used Dijon mustard. Yellow or stone ground mustard, ketchup, and honey mustard are all good options.
Recipe tips and notes
- Refrigerate half the dough while working with the other half. It gets warm quickly and becomes difficult to work with.
- If a seam opens while you are rolling the sausage just crimp them together again.
- Use parchment paper to line the baking sheet to prevent sticking.
Frequently asked questions
No, you don’t have to use the egg wash, but it does give the croissant dough a shiny golden color. Plus, it helps the everything bagel seasoning stick.
Yes, you can prepare them 2 hours in advance and bake them right before serving. Prepare them as instructed holding off on the egg wash and seasoning. Cover with plastic wrap and refrigerate. When ready to bake finish the steps for the egg wash and seasoning.
Storing and reheating instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place them on a baking sheet, cover loosely with foil (do not wrap) and bake at 350 degrees Fahrenheit for 8-12 minutes or until heated through. You can also microwave them for a few seconds until hot.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
If you love pigs in a blanket check out these andouille sausage puffs. They’re a little spicy and just as easy to make.
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📖 Recipe
Pigs In a Blanket
Ingredients
- 14 ounces Cocktail Sausages need 32 little sausages
- 8 ounces Refrigerated Crescent Rolls
- 1 Egg
- 1 tablespoon Water
- 1-1¼ teaspoon Everything Bagel Seasoning
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Line a large sheet pan (half pan) or two smaller sheet pans (quarter pan) with parchment paper.
- Open the package of cocktail sausages. Separate them and place them on a plate lined with a paper towel or clean kitchen towel. Pat the top dry.
- Open the package of crescent rolls. The dough has a large seam in the middle. Separate the two halves.
- Work with one piece at a time. Refrigerate the second piece until ready to use.
- Unroll it on a cutting board. Use your fingers to press the seams together to seal. Gently stretch the dough to form a square shape if it doesn’t already.
- Use a pizza cutter or the tip of a sharp knife to cut the dough into 16 pieces. Start by cutting the piece in half. Then cut each half in half, lengthwise. That will leave you with four long strips.
- Now go the other way. Cut the strips in half. Finally, cut the remaining strips in half. That should leave you with 16 pieces of dough that are about the same size.
- Work with one dough square at a time. Place a sausage on the dough, straight or at an angle. I like to do both. Roll the sausage or bring up the ends. Press gently with your fingers to seal. Place it seam side down on the parchment lined baking sheet. Repeat with the remaining pieces.
- Make an egg wash. Break the egg into a small bowl and add 1 tablespoon of water. Beat until combined.
- Use a pastry brush to lightly coat each wrapped sausage with the egg wash. Top them with a pinch of everything bagel seasoning.
- Bake the pigs in a blanket for 11-12 minutes or until golden brown. Check them after 9 minutes and keep an eye on them.
- Arrange them on a platter and serve with a dipping sauce if desired. We used Dijon mustard. Yellow or stone ground mustard, ketchup, and honey mustard are all good options.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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