Pigs In A Blanket
Golden, flaky crescent dough hugging juicy little cocktail sausages. These little 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 link below 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
Tips & Variations:
- 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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Mention @thewifewiththeknife or tag #wifewiththeknife