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This classic Pigs in a Blanket recipe is made with buttery crescent roll dough wrapped around juicy cocktail sausages.
Easy to prepare and customize, these adorable crescent roll hot dogs are the ultimate party appetizer – ready in just 30 minutes!
Bite-size pigs in a blanket are a must-have appetizer for family get-togethers, Super Bowl parties, and birthday celebrations. They also happen to be a personal favorite.
This super EASY recipe uses just two key ingredients: cocktail sausages (aka Li’l Smokies) and store-bought crescent roll dough. If you’re looking to make your pigs in a blanket extra special, there are tons of delicious ways to make them your own. Use your imagination or try a few of my ideas below – the sky really is the limit!
Ingredients
To make pigs in a blanket, you really only need the following main ingredients:
- Cocktail-sized smoked sausages – Also called little smokies, these bite-sized sausages are the classic choice for pigs in a blanket. Plus. they’re fully cooked (yay!), well seasoned, and perfectly sized for wrapping.
- Store-bought crescent roll dough – Refrigerated crescent roll dough is easy to use and bakes up buttery, flaky, and golden.
- Egg – Brushing the tops with an egg wash helps the crescent rolls bake evenly and develop a glossy, golden-brown finish.
How to Make Pigs in a Blanket
- Pierce each cocktail sausage a few times with a fork and pat dry with paper towels. Unroll the crescent dough, separate it into triangles, and slice each triangle lengthwise into three thinner triangles using a pizza cutter or pastry cutter. (1)
- Place one cocktail sausage on the wide end of each dough strip and roll it (2) toward the pointed end to wrap (3). Arrange the wrapped sausages on a large 12 x 16-inch baking sheet with parchment paper seam side down, spacing them about 1 inch apart.
- In a small bowl, whisk together the egg and water to make an egg wash, then brush the tops of the pigs in a blanket with the egg wash. (4) Sprinkle with sesame seeds, if using. (5)
- bake at 375°F for 12 to 15 minutes, or until puffed and golden brown. (6) Serve warm with your favorite dipping sauces.
Dips and Sauces for Pigs in a Blanket
Ketchup and mustard are always easy, classic go-to dipping sauces, but these pigs in a blanket pair just as well with a variety of other flavorful dips and sauces. Here are a few of our favorites:
Customizations and Variations
This pigs in a blanket recipe is easy to customize using different seasonings, cheeses, and dough options. Try these fun pull apart pigs in a blanket or Chicago-style pigs in a blanket for something totally unique.
Here are a few of my favorite variations for inspiration:
- Bacon-Wrapped Pigs in a Blanket: Wrap each cocktail sausage with a thin slice of bacon before rolling it in the crescent dough. The bacon adds smoky flavor and extra richness, just be sure to use thin-cut bacon so it cooks through evenly in the oven.
- Full-Size Pigs in a Blanket: Wrap each full-size hot dog in one whole crescent roll triangle instead of cutting the dough into smaller strips. Bake as directed, adding 2 to 3 extra minutes if needed, until the dough is golden and cooked through.
- Cheesy pigs in a blanket: Slice a small slit down the center of each sausage and tuck in a thin strip of cheddar, American, or pepper jack cheese before wrapping with the dough. The cheese melts as they bake, adding extra richness and flavor to every bite.
- Puff pastry pigs in a blanket: Replace crescent roll dough with puff pastry cut into narrow strips for a lighter, flakier texture. If you prefer puff pastry, be sure to try my recipe for sausage rolls (another great appetizer).
- Spicy pigs in a blanket: Lightly brush the dough with hot honey sauce or Dijon mustard before wrapping the sausages. The heat is subtle and balanced, adding just enough kick without overpowering the classic flavor.
- Pretzel-style pigs in a blanket: Use prepared pretzel dough (see my pretzel bites recipe) instead of crescent rolls and finish with a sprinkle of coarse salt before baking. The result is a soft, chewy exterior with that unmistakable pretzel flavor.
Frequently Asked Questions
Yes. You can assemble the pigs in a blanket up to 24 hours in advance, arrange them on a baking sheet, cover tightly, and refrigerate until ready to bake. For longer storage, freeze them unbaked and bake straight from frozen, adding a few extra minutes to the cooking time.
You can substitute sliced hot dogs, mini sausages, cocktail wieners, or even fully cooked chicken or turkey sausages cut into bite-sized pieces. Just make sure whatever you use is fully cooked before wrapping and baking.
Storage and Leftovers
- To store – Store any leftovers in an air-tight container in the refrigerator for up to 3-4 days. Reheat at 30-second intervals in the microwave or in a preheated 350-degree F oven until warm.
- To freeze – Prepare as outlined, but don’t bake them. Place the unbaked pigs in a blanket on a parchment-lined baking sheet and freeze for at least 2 hours. Once frozen, transfer to a large freezer-safe ziplock bag. Bake from frozen in a 400-degree Fahrenheit oven for 20-25 or until golden brown.
More Favorite Appetizers
Pigs in a Blanket Recipe
Ingredients
- 1 (14-ounce) package Li'l Smokies
- 1 (8-ounce) can Crescent roll dough, pulled apart at the perforated lines
- 1 tablespoon water
- 1 tablespoon black and white sesame seeds
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a large 12×16-inch baking sheet with parchment paper.
- Remove the Li'l Smokies to a large cutting board and pierce each with a fork on all sides then pat dry with a paper towel.
- Take each triangle section of the crescent rolls and slice them into three parts, making three long triangles.
- Take a Li'l Smokey and place it on the wide section of one of the slices of dough. Slowly roll it up into the smaller section. Repeat this process with the remaining dough and mini hot dogs and transfer them to the prepared baking sheet.
- In a small bowl, whisk together the egg and the water to create an egg wash.
- Brush the top of each rolled pig in a blanket with egg wash and sprinkle with sesame seeds. Bake for 12-15 minutes or until golden brown.
- Serve immediately with all of your favorite sauces, like ketchup and dijon mustard.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, we don’t have “lil smokies” where I live. What can I use instead?
Hi! Absolutely, you can still make these. If you ca not find Lil Smokies, use any small fully-cooked sausage you can get, then cut it into bite-size pieces. Good options include:
Cocktail sausages or cocktail franks
Mini hot dogs
Vienna sausages (drained)
Regular hot dogs, cut into 3 to 4 pieces
Smoked sausage or kielbasa, cut into small coins or short logs
Tip: Aim for pieces about 1.5 to 2 inches long so they wrap and bake evenly.