Pigs in a Blanket
FAQ
Can I use mini hot dogs instead of cocktail sausages?
Totally! Mini hot dogs or Little Smokies are the perfect bite-sized match for the dough. Easy to wrap and even easier to eat.
I can’t find cocktail sausages or mini hot dogs—what now?
No stress! You’ve got options:
– Regular hot dogs, cut into 2–3 inch pieces (pat them dry so the dough doesn’t get soggy).
– Veggie or plant-based mini sausages if you’re keeping it meat-free.
Pro tip: If your sausage is a bit chunky, just stretch or trim the dough so it wraps nice and snug.
Can I make these ahead of time?
Yep! Assemble your pigs in a blanket, pop them in the fridge for a few hours, and bake right before serving.
Can I freeze pigs in a blanket before baking?
Yes! Assemble the pigs in a blanket, wrap them tightly in plastic wrap and then foil, and freeze for up to 2 months. Bake straight from frozen at 375°F (190°C), adding a few extra minutes to the baking time.
Pigs In A Blanket
Golden, flaky crescent dough hugging juicy little cocktail sausages. These pigs in a blanket are the ultimate crowd-pleaser. Serve them warm with honey mustard, ketchup or cheese sauce, watch them disappear, and enjoy the smiles that follow. Snack time, game day, or party appetizers? Yes, yes, and yes.
Ingredients
Pigs in a Blanket
- 2 226g cans crescent roll dough (such as Pillsbury Crescent Rolls)
- 1 package fully cooked cocktail sausages, mini hot dogs, or Little Smokies (500g)
- 1 large egg
- 1 tsp cold water
- 2½ tsp Everything Bagel Seasoning (see notes to make your own)
- ½ tsp garlic powder
Honey Mustard Dipping Sauce
- ¼ cup Dijon mustard
- 1 Tbsp whole grain mustard
- 1 Tbsp mayonnaise
- 2 tsp honey
- Pinch black pepper (optional, for a little extra zing)
Instructions
- Preheat oven to 375°F
- Line an 11” x 17” rimmed baking sheet with parchment paper.
- Pat cocktail sausages dry.
- Unroll crescent dough and separate triangles along perforated lines.
- Cut each triangle into 3 long strips.
- Place a sausage at the base of each strip and roll dough around it, sealing the pointed end. Repeat with all sausages.
- Whisk egg with cold water and brush over the dough.
- Sprinkle with garlic powder and Everything Bagel Seasoning.
- Bake for 20 minutes, or until golden brown.
- Whisk together Dijon, whole grain mustard, mayonnaise, and honey for the dipping sauce.
- Serve warm and enjoy!
Notes
Homemade Everything Bagel Seasoning
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- 1 tsp dried minced garlic
- 1 tsp dried minced onion
- ½ tsp coarse sea salt
Mix together and sprinkle on top of the pigs in a blanket before baking for that classic “everything” flavour.
- Swap honey for maple syrup in the dip for a deeper sweetness.
- Arrange pigs in a circular “Holiday Wreath” for festive presentation, with the dip in the center.
- Serve with extra dips /sauces like the classic ketchup, a variety of mustards, or cheese sauce.
- Refrigerator: Store leftover baked pigs in an airtight container for up to 3 days.
- Reheating: Preheat oven to 350°F (175°C) and warm leftovers for 5–7 minutes to keep the dough crispy. You can also use an air fryer at 325°F (160°C) for 3–5 minutes.
- Freezing:
- Unbaked: Assemble the pigs in a blanket, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for a few extra minutes.
- Baked: Let cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe container or bag. Reheat in the oven at 350°F (175°C) for 10–12 minutes.
- Tip: For best texture, avoid microwaving if you want the dough to stay crisp.
Tried this recipe?
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