All you need are crescent dough and cocktail sausages to make these irresistible mini pigs in a blanket. They’re the perfect easy appetizer for a tailgate, potluck, or kids’ party!
Crescent Roll Pigs in a Blanket
Grandma Lucy makes these mini pigs in a blanket using crescent roll dough and little smokies sausages. My girls LOVE when she brings over a bag of these freshly baked! They’ll eat them for breakfast, lunch, snack…you get the idea!
These are also a favorite appetizer to make because they are so easy! All you need are two ingredients to make these lil smokies pigs in a blanket. You can add a brush of butter or seasoning on top for extra flavor, but honestly, they are super tasty all on their own.
I always smile when I see my girls enjoying theses because my own Grandma used to serve Lil’s Smokies for us when I was a kid. She’d cook them in barbecue sauce – another easy snack idea – and I couldn’t get enough of them! Gotta love the classics!
In this post I’ll show you how to make the basic recipe, as well as tips for customizing the dish to make it your own, or with whatever ingredients you might have on hand. I hope you love them as much as we do!
— Stacey
Related: For another easy crescent dough recipe, try our Cream Cheese and Sausage Crescent Roll!
Ingredients
- 1 refrigerated can of crescent roll dough (with 12 croissants)
- 24 cocktail sausages (pre-cooked)
Optional Garnishes
- 1-2 eggs, beaten (for egg wash)
- Poppy seeds
- Fresh herbs
Kitchen Tools Used
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- Baking Sheet or Cookie Sheet
- Parchment Paper
- Pastry Brush
Instructions
To Prep: Preheat oven to 350°F or the temperature listed on the crescent dough package. Line a baking sheet with parchment paper.
- Cut: Pop open the can of croissant dough and carefully unroll it. There should be 12 triangular pieces of dough. Cut along the perforated lines to make 24 smaller triangles, one for each sausage.
- Wrap: Take one of the strips of dough and place a mini sausage at the wide end of the triangle. Roll the dough up around the sausage. Repeat until all of the dough and sausages are used.
- Egg Wash: This step is totally optional, but an egg wash will help the outside of the crescent rolls brown up nicely during baking and allows you to add fresh herbs or seasoning as a topping. Use a pastry brush to paint the tops of each roll with beaten egg. If using poppy seeds or any other topping, sprinkle on top while the egg wash is still wet.
- Bake: Place the mini piggies in a blanket on your prepared pan. Bake for 15-18 minutes, or until the outside of the rolls start to turn golden brown and the dough is cooked through.
Prep Tips
- How to Serve – Once they’re done baking, remove the mini pigs in a blanket from the oven and transfer to a wire rack to finish cooling. Leaving them on the baking sheet afterwards may cause the bottoms to brown a little too much. Serve with your favorite dipping sauces or dressings, such as ketchup, honey mustard sauce, dijon mustard, ranch dressing, or bbq sauce.
- Variations – If you don’t have crescent dough or croissant dough, you can actually use canned biscuit dough instead in a pinch. You’ll just need to roll out the biscuit dough with a rolling pin so it is as thin as the crescent dough would be. You can also add or switch out the fillings. Cheddar cheese is a great addition to this dish!
- Toppings – Poppy seeds or sesame seeds on top of the dough helps to dress up the recipe a bit and add a subtle nutty flavor. To really jazz up the flavor, try with our homemade Everything Bagel Seasoning! Instead of an egg wash, you could brush with garlic butter for a delicious version of this recipe.
- Baking Time – Remember that baking times may vary depending on your oven and the specific brand of croissant dough, so keep an eye on them as they bake to ensure they don’t overcook or undercook. Always read the directions on the package first to make sure you have the right oven temperature!
- Reheating – If you have a toaster oven, this is a great way to reheat your mini pigs in a blanket and crisp up the outside of the bread again. You can also microwave for a few seconds or use the regular oven.
Frequently Asked Questions
Do Pigs In A Blanket Need To Be Refrigerated?
Yes, any leftover pigs in a blanket should be stored in an airtight container in the fridge for 2-3 days. You could also use a large ziplock bag for storage, so they can fit anywhere in the refrigerator without taking up a lot of space.
What Can I Use Instead Of Lil Smokies?
If you don’t have cocktail sausages on hand, there are a couple variations that work well for this recipe:
- You can use regular hot dogs and cut them down to about the same size as a cocktail sausage. You could also use the full size hot dogs and NOT cut the crescent dough into thinner strips. This would make 12 full size pigs in a blanket instead of 24 mini ones.
- Another fun idea is to use breakfast sausages instead of little smokies. This makes a tasty hot breakfast idea to feed a crowd!
Pigs in a Blanket Recipe (Printable Recipe Card)
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Crescent Roll Pigs in a Blanket
Equipment
- Baking sheet
Ingredients
- 24 Cocktail Sausages
- 1 can Crescent Dough cut into 24 triangles
Instructions
- To Prep: Preheat oven to 350°F or the temperature listed on the crescent dough package. Line a baking sheet with parchment paper.
- Cut: Pop open the can of croissant dough and carefully unroll it. There should be 12 triangular pieces of dough. Cut along the perforated lines to make 24 smaller triangles, one for each sausage.
- Wrap: Take one of the strips of dough and place a mini sausage at the wide end of the triangle. Roll the dough up around the sausage. Repeat until all of the dough and sausages are used.
- Egg Wash: This step is totally optional, but an egg wash will help the outside of the crescent rolls brown up nicely during baking and allows you to add fresh herbs or seasoning as a topping. Use a pastry brush to paint the tops of each roll with beaten egg. If using poppy seeds or any other topping, sprinkle on top while the egg wash is still wet.
- Bake: Place the mini piggies in a blanket on your prepared pan. Bake for 15-18 minutes, or until the outside of the rolls start to turn golden brown and the dough is cooked through.
Notes
Nutrition
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