Pigs in a Blanket

Why You’ll Love This Recipe

This recipe is quick, easy, and endlessly adaptable. You only need a few ingredients, and the results are always delicious. Pigs in a Blanket can be made ahead, frozen, and reheated, making them perfect for entertaining or meal prepping. Their buttery, flaky texture and savory flavor appeal to both kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mini sausages or cocktail franks
• Refrigerated crescent roll dough or puff pastry
• Egg (for egg wash, optional)
• Sesame seeds or poppy seeds (optional topping)

Directions

1. Preheat the oven:
   • Set the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the dough:
   • Unroll the crescent roll dough and separate it into triangles (or cut puff pastry into small strips).
3. Wrap the sausages:
   • Place a sausage at the wide end of each dough triangle and roll it up toward the tip.
   • Repeat with all the sausages.
4. Brush and top (optional):
   • Brush each piece with a beaten egg for a shiny finish.
   • Sprinkle sesame seeds or poppy seeds if desired.
5. Bake:
   • Arrange the wrapped sausages on the prepared baking sheet.
   • Bake for 12–15 minutes, or until golden brown.
6. Cool and serve:
   • Let cool slightly before serving. Serve warm with your favorite dipping sauces like ketchup, mustard, or cheese sauce.

Servings and timing

This recipe makes about 24 Pigs in a Blanket. Preparation takes around 10 minutes, and baking takes 15 minutes. The total time is approximately 25 minutes.

Variations

• Cheesy Pigs in a Blanket: Add a small slice of cheese before rolling up the sausage.
• Spicy Version: Use spicy sausages or add a dab of sriracha or jalapeño.
• Breakfast Pigs in a Blanket: Use breakfast sausage links and serve with maple syrup for dipping.
• Puff Pastry Pigs: Use puff pastry for an extra flaky, buttery crust.
• Everything Bagel Style: Brush with egg wash and sprinkle with everything bagel seasoning.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes until warmed through. For longer storage, freeze unbaked or baked Pigs in a Blanket for up to 2 months. To reheat from frozen, bake at 375°F (190°C) for 20 minutes.

FAQs

1. Can I use full-sized hot dogs?

Yes, just cut them in half or thirds before wrapping in dough.

2. What’s the best dough to use?

Crescent roll dough is classic, but puff pastry gives a more gourmet touch.

3. Can I make Pigs in a Blanket ahead of time?

Yes, you can assemble them ahead and refrigerate for up to 24 hours before baking.

4. Can I freeze them?

Absolutely — freeze unbaked or baked Pigs in a Blanket, then bake or reheat when needed.

5. How do I keep them warm for a party?

Place them in a slow cooker on the “warm” setting or cover them with foil in a low oven.

6. Can I make them without eggs?

Yes, simply skip the egg wash — they’ll still brown nicely.

7. What sauces go well with Pigs in a Blanket?

Ketchup, mustard, barbecue sauce, honey mustard, or cheese sauce are all great choices.

8. Can I make a vegetarian version?

Yes, use vegetarian or plant-based sausages instead of traditional ones.

9. How can I make them extra crispy?

Bake on a wire rack set over the baking sheet so air can circulate underneath.

10. Can I serve Pigs in a Blanket cold?

They’re best warm, but they’re still tasty at room temperature — great for picnics or lunchboxes.

Conclusion

Pigs in a Blanket are the perfect combination of simplicity and satisfaction — golden, flaky dough wrapped around savory sausage. Whether for breakfast, a party, or an afternoon snack, this easy recipe delivers comfort and flavor in every bite. Once you make them, they’ll quickly become a go-to favorite for any occasion.

Pigs in a Blanket

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Pigs in a Blanket are a classic finger food made with mini sausages wrapped in buttery, golden dough. Crispy on the outside and juicy inside, they’re quick to make, easy to customize, and perfect for breakfast, parties, or snacks. Serve them warm with your favorite dipping sauces for a guaranteed crowd-pleaser.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 pieces
• Category: Appetizer, Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

• 24 mini sausages or cocktail franks
• 1 can refrigerated crescent roll dough or 1 sheet puff pastry
• 1 egg, beaten (for egg wash, optional)
• Sesame seeds or poppy seeds (optional topping)

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Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough and separate it into triangles, or cut puff pastry into small strips.
3. Place a sausage at the wide end of each triangle and roll it up toward the tip. Repeat for all sausages.
4. Brush each wrapped sausage with beaten egg and sprinkle sesame or poppy seeds if desired.
5. Arrange on the baking sheet and bake for 12–15 minutes, or until golden brown.
6. Let cool slightly before serving. Enjoy warm with ketchup, mustard, or cheese sauce.

Notes

• Use puff pastry for a flakier, more indulgent version.
• Add a slice of cheese before rolling for extra flavor.
• Can be made ahead — refrigerate assembled rolls up to 24 hours before baking.
• Freeze baked or unbaked for up to 2 months.
• Keep warm at parties by storing in a slow cooker or covered dish.

Nutrition

• Serving Size: 2 pieces
• Calories: 180
• Sugar: 2g
• Sodium: 430mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 25mg