Pigs in the Blanket Recipe

Who can resist the charm of Pigs in the Blanket? These warm, golden pockets of flaky crescent dough wrapped around savory mini beef sausages are the stuff of party legends and cozy Sunday brunches. Whether you serve them fresh from the oven or pile them high on a party platter, everyone lights up at the sight of these deliciously nostalgic bites. This version keeps it easy with just a handful of supermarket staples, making it as perfect for seasoned cooks as it is for kitchen beginners.

Ingredients You’ll Need

This irresistible snack comes together with just a few grocery basics, but each plays an essential role. Let’s break down what you’ll need for your soon-to-be-famous Pigs in the Blanket and why every ingredient matters.

• Beef Lit’L Smokies: These mini cocktail sausages deliver that juicy, smoky flavor and classic meaty bite everyone expects from real-deal Pigs in the Blanket.
• Crescent Roll Dough: Pre-made dough sheets provide that perfectly tender, buttery crust—no fuss or rolling pin drama required.
• Egg: A simple egg wash helps the blanket turn beautifully golden and glossy as it bakes, adding irresistible appeal.
• Cold Water: Just a touch whisked into the egg helps it glide smoothly for even coverage.
• Parchment Paper: While not edible, lining your baking sheet ensures zero sticking and much easier cleanup later.

How to Make Pigs in the Blanket

Step 1: Prep the Crescent Dough

Start by popping open your can of crescent roll dough—don’t be startled by the satisfying thwack. Gently unroll the dough onto a clean cutting board. Try to press the seams together as well as you can, so it stays in one sheet as you work.

Step 2: Slice Into Mini Triangles

Most crescent dough is pre-perforated into 8 large triangles. For cocktail-sized Pigs in the Blanket, slice each of those triangles into 3 skinnier triangles. You’ll end up with 24 little dough pieces, just the right size to wrap around each tiny sausage.

Step 3: Roll Up the Smokies

Place one beef Lit’L Smokie at the widest end of a dough triangle, then roll it up snugly so the dough encases the sausage, with the point tucked underneath. Repeat with all your smokies and triangles—this is oddly therapeutic!

Step 4: Arrange and Prep for Baking

Line a sheet pan with parchment paper, then set each wrapped sausage seam side down so they hold their shape as they bake. Give them a little breathing room; they’ll puff and expand.

Step 5: Brush with Egg Wash

Whisk together one egg with a tablespoon of cold water until frothy, then brush it over the tops of each wrapped sausage. This step is the secret to that golden, bakery-style finish that makes your Pigs in the Blanket look absolutely irresistible.

Step 6: Bake Until Golden

Slide the sheet pan into a preheated oven at 375 degrees F. After about 12 to 15 minutes, check for that perfect deep golden hue on the pastry. The dough should be puffed and crisp, with just the faintest sizzle.

How to Serve Pigs in the Blanket

Garnishes

For the fanciest touch, sprinkle your Pigs in the Blanket with flaky sea salt or poppy seeds before baking. After they’re out of the oven, try dusting with minced chives or parsley for a pop of color that’s party-ready.

Side Dishes

Pair these bites with fresh veggie sticks, a simple green salad, or tangy coleslaw for balance. For dipping, set out little bowls of classic yellow mustard, spicy brown mustard, or even honey mustard for variety. Guests love to personalize their snack!

Creative Ways to Present

Make your Pigs in the Blanket the star by threading them onto skewers for Pigs-in-a-Blanket kabobs or serve them in a spiral on a big round platter. You can tuck a mini American flag toothpick into each for a festive look or layer them high on a tiered cake stand for a show-stopping party centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which rarely happens!), let the Pigs in the Blanket cool completely before putting them in an airtight container. Store in the refrigerator for up to three days. They’ll keep their flavor, though the pastry may soften slightly.

Freezing

Pigs in the Blanket freeze surprisingly well. Arrange unbaked, wrapped sausages on a sheet pan and freeze until solid, then transfer to a zip-top bag. Bake directly from frozen, just adding a couple of extra minutes to the timer. Already-baked ones can also be frozen, but they’ll reheat best in an oven for crispness.

Reheating

For best results, warm leftover Pigs in the Blanket in a 350 degree F oven for 8 to 10 minutes. This restores the flaky texture and revives the buttery aroma. Avoid the microwave if possible—the dough can get a little chewy.

FAQs

Can I use turkey or chicken sausages instead of beef?

Absolutely! Turkey or chicken mini sausages work just as well, so feel free to swap them in based on your preference or dietary needs. The flavor will be a bit lighter but just as delicious wrapped in that golden crescent dough.

Can I make Pigs in the Blanket in advance?

Yes, you can assemble them a few hours ahead of time and keep covered in the fridge until you’re ready to bake. For longer storage or bigger batches, follow the freezer instructions for true make-ahead convenience.

How do I keep the dough from sticking to my hands?

If things start to get a little sticky, dust your hands and the cutting board with a pinch of flour. This makes handling the dough much easier and helps those triangles hold their shape for neat rolling.

Do I have to use crescent roll dough?

Crescent roll dough is the classic choice for Pigs in the Blanket, but you can try puff pastry for a flakier result or pizza dough for a chewier, more rustic version. Just be aware baking times may vary.

What are some fun dipping sauces to try?

Besides mustard, try homemade cheese sauce, barbecue sauce, sriracha mayo, or even a sweet chili sauce. Mixing up the dips is an easy way to make the Pigs in the Blanket feel new and exciting every time you serve them!

Final Thoughts

There’s a reason Pigs in the Blanket have become a beloved staple at gatherings of all kinds. They’re quick, crowd-pleasing, and just plain fun—plus, you can easily make them your own with a few simple tweaks. Give this recipe a whirl and experience how something so simple can spark so much joy at your table!

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