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Pigs In A Blanket Recipe

Pigs In A Blanket Recipe

Make Pigs In A Blanket Recipe: wrap crescent dough around mini sausages for a crowd-pleasing appetizer tonight.

Ingredients

Instructions

Step 1: Preheat, grease and prep the workspace

Preheat your oven to 375°F (190°C) and position the rack in the center. Lightly grease a large rimmed baking sheet with a neutral oil or spray, or line it with parchment for easy cleanup. While the oven warms, pat the mini cocktail sausages completely dry on paper towels and lightly dust a clean countertop or cutting board with a tablespoon of all-purpose flour so the chilled crescent dough won’t stick when you unroll it.


Step 2: Unroll and divide the crescent dough

Open the first can of refrigerated crescent roll dough and gently unroll it onto the floured surface, keeping the second can chilled until needed. Separate the dough along the perforations into eight triangles, pinch any torn seams together so they bake evenly, then cut each triangle into two or three narrow long strips depending on whether you want larger or bite-sized pigs in a blanket. Arrange the strips in neat rows on the floured board so they’re ready for wrapping.


Step 3: Assemble the wrapped sausages on the sheet

Place a single mini sausage on the wide base of each dough strip and roll up toward the tip, tucking and stretching the dough so it wraps snugly and slightly overlaps, leaving the ends exposed. Set each finished piece seam-side down on the prepared rimmed baking sheet, spacing about an inch apart. Work one can at a time so the dough stays cool; repeat until all sausages are wrapped and the sheet is filled with uniform, raw crescent-wrapped pigs in a blanket.


Step 4: Make the egg wash and finish-before-bake details

In a small bowl whisk one large room-temperature egg with a tablespoon of whole milk until completely smooth, creating a glossy egg wash. Keep a small bowl of melted butter nearby if you plan to brush for extra gloss after baking. Have small bowls with sesame seeds, poppy seeds and flaky sea salt ready to sprinkle lightly and evenly over the pieces after the egg wash.

Step 5: Egg wash, toppings and bake

Using a pastry brush, apply a thin, even coat of egg wash to the tops and sides of each wrapped sausage—avoid pooling at the bases. Immediately and sparingly sprinkle sesame seeds, poppy seeds and flaky sea salt where desired. Transfer the sheet to the preheated oven and bake at 375°F (190°C) for 12–15 minutes, rotating halfway, until the dough is puffed and a deep golden brown with crisp edges and browned bottoms. Remove from the oven and, if using, brush lightly with the melted butter while the pieces are hot; let the tray rest for about 5 minutes so the glaze sets.


Step 6: Prepare dipping sauces and final arrangement

Spoon the yellow mustard, ketchup and honey or Dijon mustard into small ceramic bowls or glass jars for serving. Arrange the warm pigs in a blanket on a rectangular serving platter that echoes the original rimmed baking sheet geometry, nestling the small sauce bowls around the edge. Serve warm, ideally within 20–30 minutes of baking for the best contrast between crisp pastry and hot sausage.


Notes