Pigs in a Blanket Recipe is one of those timeless classics everyone loves—those cozy little parcels of savory sausage encased in buttery, flaky dough just hit the spot every time. Whether it’s game day, a kids’ birthday party, or just a weeknight craving for comfort food, this recipe delivers simple joy with minimal fuss. I find it impossible not to get smiles around the table when these golden bites come out of the oven, and I’m sure you’ll love how easy and versatile it is, too.
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What Makes This So Good
This Pigs in a Blanket Recipe hits a perfect balance between ease and delight. Each bite brings together the crisp, buttery envelope of pastry and the savory pop of juicy mini sausages.
- Big Flavor, Minimal Fuss: A simple roll and wrap technique means you’re in and out of the kitchen fast, with a crowd-pleasing dish everyone will ask for again.
- Family-Friendly: Perfect party finger food or after-school snack that kids and adults adore alike.
- Simple Ingredients: Just refrigerated crescent roll dough and mini hot dogs—two pantry staples that you likely already have on hand.
- Works Any Night: Ready from fridge to warm, golden perfection in under 20 minutes—ideal for those busy days or impromptu get-togethers.
Ingredient Guide
Getting your ingredients just right is the secret to success with this Pigs in a Blanket Recipe. Each choice affects texture and flavor in little ways you’ll notice as you bite into those crispy edges and tender centers.
- Refrigerated Crescent Roll Dough: I always choose the buttery, flaky kind that bakes up golden and puffs just enough. It’s your ultimate shortcut to perfect dough without the hassle of making it from scratch.
- Mini Hot Dogs or Cocktail Sausages: Pick sausage-style mini franks for juicy flavor and snappy bite. The smaller size helps them roll up perfectly, and the meaty flavor shines through.
- Egg for Egg Wash: A light brush of beaten egg makes the dough glisten with a crisp, golden finish—and it’s worth the extra step for that bakery look.
- Mustard or Ketchup: Classic dipping choices that bring that tangy or sweet contrast you’ll appreciate alongside the savory blanket.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Pigs in a Blanket Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake—this helps the dough puff and crisp beautifully. Then, unroll your crescent roll dough and separate the pre-scored triangles. I like to cut each triangle into about three smaller pieces; this makes perfectly sized wraps for each mini hot dog. Try to keep the dough cool and handle it gently to keep it flaky. Place a mini hot dog at the wide end of each mini triangle and roll tightly toward the pointed end, tucking in edges as you go. This will ensure the dough stays wrapped while baking.
Step 2 — Cook with Confidence
Arrange your wrapped sausages seam side down on a parchment-lined baking sheet—they will crisp up more evenly this way. Now, brush the tops with the beaten egg. This step really locks in that golden color and adds a lovely shine. Pop them in the oven for 12-15 minutes. You’ll want to watch for a beautiful golden brown crust with some extra-toasty edges—that’s the sweet spot signaling they’re done. The smell of buttery dough mingling with warm spiced sausages is a giveaway that your kitchen is about to become everyone’s new favorite spot.
Step 3 — Finish & Serve
Once baked, let your pigs in a blanket cool for a couple of minutes on the tray—this helps crisp up the bottom and prevents any burnt fingers when you dig in. Serve warm with your favorite dipping sauces like tangy mustard or sweet ketchup. If you want to kick things up a notch, try a side of spicy mayo or honey mustard for an extra flavor pop. You’ll notice the perfect balance of flaky, buttery dough and juicy sausage that makes this recipe such a winner every time.
Extra Helpful Tips
I've learned a few tricks over the years to make your Pigs in a Blanket Recipe foolproof and even more delicious.
- Watch for This Sign: When edges start turning a deep golden color and the dough looks puffy, you’re nearly there—don't overbake or they might dry out.
- Temperature Trick: Let your wrapped sausages rest at room temperature for 5 minutes before baking to avoid sticking and promote even cooking.
- Prep-Ahead Option: Assemble everything ahead of time and refrigerate on the baking sheet, covered, for up to an hour before baking for easy entertaining.
- Avoid This Common Mistake: Don’t unwrap or flip them too soon after baking; the dough needs a moment to set or it may fall apart.
Serve & Enjoy
Easy Enhancements
Want to add a fresh twist to your Pigs in a Blanket Recipe? Sprinkle a little grated cheddar or parmesan inside before rolling for an ooey-gooey surprise. Fresh herbs like chopped rosemary and thyme mixed into the dough brushing step add cozy earthy notes. A sprinkle of smoked paprika or a dash of garlic powder can awaken the flavor in subtle but wonderful ways.
Tasty Pairings
These little bites pair brilliantly with crunchy veggie sticks or a fresh salad for a balanced snack or casual meal. For drinks, I love a cold citrusy soda or even a crisp apple cider to complement the salty richness. If you're serving them at a party, a cheesy fondue or warm spinach dip make delightful companions.
Quick Plating Tips
Present your pigs in a blanket stacked in a rustic wooden bowl or arranged neatly on a platter with dipping sauces in little ramekins. Garnish with fresh sprigs of parsley or chives for a pop of green. I find that adding a small side bowl of grainy mustard alongside makes the whole plate inviting and ready for sharing.
Store, Freeze & Reheat
Fridge Storage
Store leftovers in an airtight container in the fridge for up to 3 days. You’ll notice the dough softens a bit over time, but reheating crisp them right back up.
Freezer Friendly?
Good news—these freeze well! Arrange unbaked pigs in a blanket on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When ready, bake directly from frozen, adding a few minutes extra so they don’t come out soggy or undercooked.
Reheat Like New
The oven is your best friend to reheat pigs in a blanket—set it to 350°F and warm them for 5-8 minutes on a baking sheet. This revives the flakiness and keeps the sausage juicy. If you’re in a hurry, a quick zap in the microwave works but might soften the dough, so keep it brief and crisp up after if you can.
Pigs in a Blanket Recipe FAQs
Absolutely! Homemade puff pastry or biscuit dough can be a delicious upgrade, but refrigerated crescent roll dough offers a convenient shortcut that still bakes beautifully and crisps right up.
You can slice regular hot dogs into thirds or use cocktail sausages—just make sure they’re bite-sized for the perfect bite. Vegetarian sausage alternatives can work well, too!
Store in an airtight container and reheat in the oven to restore crispness. Avoid covering while warm as condensation can soften the dough.
Yes! Adding a small strip or sprinkle of cheese along with the sausage makes these even tastier and adds a gooey surprise inside.
Final Flavor Thoughts
I hope this Pigs in a Blanket Recipe becomes one of your go-to comfort snacks and dinner starters. It’s unbeatable for its simplicity, quick prep, and delicious results. If you try it out, let me know how it goes—whether you stick with the classic or add your own twist! Oh, and don’t forget to rate it and share your favorite variations. These golden bundles are just waiting to become a family favorite in your home.
Print📖 Recipe
Pigs in a Blanket Recipe
Pigs in a Blanket are a delightful appetizer featuring mini hot dogs wrapped in flaky crescent roll dough and baked to golden perfection. This simple, crowd-pleasing recipe is perfect for parties, snacks, or game day treats, served warm with your favorite dipping sauces such as mustard or ketchup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 pieces
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Crescent Roll Dough
- 1 package (8 oz) refrigerated crescent roll dough
Filling
- 24 mini hot dogs or cocktail sausages
Egg Wash
- 1 egg, beaten (for egg wash)
Serving
- Mustard or ketchup for dipping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the pigs in a blanket evenly and thoroughly.
- Prepare Dough: Unroll the crescent roll dough and separate it into the original triangles as marked on the packaging. Cut each of these triangles into about three smaller triangles to make appropriately sized portions for the mini hot dogs.
- Wrap Hot Dogs: Place one mini hot dog at the wide end of each small dough triangle. Roll the dough around the hot dog tightly toward the pointed end, forming a neat wrapping for each sausage.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper to prevent sticking. Place each wrapped sausage on the sheet, spaced slightly apart to allow for expansion during baking.
- Apply Egg Wash: Using a brush, gently apply the beaten egg over the tops of each wrapped hot dog. This will give the dough a lovely golden brown color and a shiny finish when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes until the crescent dough is puffed up and golden brown.
- Serve: Remove from the oven and let cool slightly. Serve warm with mustard or ketchup for dipping, enhancing the savory flavors of the pigs in a blanket.
Notes
- You can substitute the mini hot dogs with cocktail sausages or vegetarian sausages for variation.
- For an extra flavor boost, sprinkle some sesame seeds or poppy seeds on top after applying the egg wash.
- Make sure not to wrap the dough too tightly to allow it to expand while baking.
- Store leftovers in an airtight container and reheat in the oven to maintain crispness.
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