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Home » Appetizers and Snacks » Pigs in a Blanket

Pigs in a Blanket

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
December 25, 2022
5 from 4 votes


Last Updated December 25, 2022 | 0 Comments

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Pigs in a Blanket Pinterest pin image
Pigs in a Blanket Pinterest pin image

Quick and easy Pigs in a Blanket made with mini hot dogs wrapped in flakey, buttery crescent rolls and baked to golden perfection. The ultimate appetizer or game day party snack loved by both kids and adults!

Baking sheet filled with baked mini pigs in a blanket served with ketchup and dijon mustard.

Mini Pigs in a Blanket

Everyone’s favorite little piggies, these bite-size pigs in a blanket are a must-have party appetizer for get-togethers, super bowl parties, and birthdays. A personal childhood favorite and now a family favorite, nothing tastes better than juicy cocktail sausages wrapped in warm, flaky, golden puff pastry. Ready, start to finish, in just 35 minutes, they’re so easy to make with super simple ingredients. You can also make them with full-sized hot dogs for a fun and easy lunch or dinner!

Simple Ingredients

  • Little Smokies (cocktail sausages)
  • Crescent roll dough
  • Large egg
  • Sesame seeds (optional)
Table with ingredients needed to make pigs in a blanket including crescent rolls, mini hot dogs, egg, and sesame seeds.

How to Make Pigs in a Blanket

1. Preheat the oven to 375 degrees Fahrenheit and line a large 12×16-inch baking sheet with parchment paper.

2. Pierce each cocktail sausage with a fork on several sides.

3. Unroll the crescent rolls and separate them into triangles. Use a pastry cutter or pizza cutter to slice each triangle into three smaller triangles.

One crescent roll triangle sliced into three thinner, smaller triangles.

4. Take one lil smokie, place it on the wide section of one of the slices of dough, and gently roll it into the smaller section. Repeat this process with the remaining dough and cocktail sausages.

5. Transfer to the linked baking sheet, point side down, approximately 1 inch apart.

Four images showing one mini cocktail sausage being rolled up in crescent roll dough.

6. Meanwhile, in a small bowl, add the egg and the water and whisk together to create an egg wash. Brush the top of each one with the egg wash.

7. Sprinkle the black and white sesame seeds on top and bake for 12 to 15 minutes or until golden brown.

8. Best served immediately with all of your favorite dipping sauces.

Two image collage; the first image shows uncooked pigs in a blanket being brushed with egg wash and the second image shows uncooked pigs in a blanket on a baking sheet sprinkled with sesame seeds.

Helpful Tips

Add cheese to your pigs in a blanket: Cut a slit into each mini hotdog and stuff it with a small piece of American or cheddar cheese before rolling with crescent dough.

To make full-sized pigs in a blanket: Rather than slicing the crescent roll dough into three smaller pieces, wrap one full-size hot dog with one full-size crescent roll triangle. Bake as instructed.

Remove excess moisture from the lil smokies: Before wrapping them in crescent dough, pat dry with paper towels to remove excess moisture. This will prevent the dough from being soggy.

Close-up image of mini cocktail hot dogs wrapped in crescent roll dough and baked until golden.

Storage and Leftovers

Storage: Serve 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.

Freezing: Prepare as outlined, then transfer the baking sheet with the unbaked pigs in a blanket to the freezer for at least 2 hours. Once frozen, transfer to a large freezer-safe ziplock bag. Cook from frozen in a 400-degree Fahrenheit oven for 20-25 or until golden brown.

How to Serve

Serve these little “piggies” with all of your favorite dips and sauces,

  • Ketchup
  • Mustard
  • Honey-mustard sauce
  • BBQ sauce
  • Warm queso dip
  • Garlic butter sauce
  • Sriracha ranch
Large metal serving spoon holding three small pigs in a blanket hovering over a baking sheet filled with more mini pigs in a blanket.

More Delicious Party Snacks and Appetizers

  • Crab Rangoon Dip
  • French Onion Dip
  • Bacon Wrapped Jalapeño Poppers
  • Bacon Wrapped Shrimp
  • Air Fryer Shishito Peppers
  • Velveeta Cheese Dip with Sausage

If you try making this Pigs in a Blanket Recipe, please leave me a comment below! I always love to read your thoughts and feedback!

pile of baked pigs in a blanket one with a bite taken out.
Baking sheet filled with baked mini pigs in a blanket served with ketchup and dijon mustard.

Pigs in a Blanket

5 from 4 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Quick and easy Pigs in a Blanket made with mini hot dogs wrapped in flakey, buttery crescent rolls and baked to golden perfection. The ultimate appetizer or game day party snack loved by both kids and adults!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 24 pigs in a blanket
Calories 83 kcal

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
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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.
  • 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.

Jessica’s Notes

Storage: Pigs in a blanket are best-served immediately but can be stored in an air-tight container in the refrigerator for up to 3-4 days.
Freezing: Prepare as outlined, then transfer the baking sheet with the unbaked pigs in a blanket to the freezer for 2 hours before transferring to a large freezer-safe ziplock bag. Cook from frozen in a 400-degree Fahrenheit oven for 20-25 or until golden brown.

Nutritional Information

Calories: 83kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 243mg | Potassium: 29mg | Sugar: 1g | Calcium: 2mg | Iron: 0.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword How to Make Pigs in a Blanket, Pigs in a Blanket, Pigs in a Blanket Recipe
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

34 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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