Pigs In A Blanket

3 ingredients, endless options for customization

Prep: 10 mins

Cook: 12 mins

Total: 22 mins

Servings: 8 servings (serving size: 3 pigs in a blanket)

Yield: 24 pigs in a blanket

Pigs in a blanket are the perfect party snack. They’re handheld, can be eaten in one or two bites, are easy to make, and go with a huge variety of sauces and dips both store-bought and homemade. They’re also just so dang cute that it’s hard to resist their gravitational pull at the snack table.

What Ingredients Are in Pigs in a Blanket?

Pigs in a blanket use minimal ingredients, making them a deliciously simple finger food for a party when you have a thousand other little details to cross off the to-do list. Made with just canned crescent roll dough, smoked cocktail sausages, and optional toppings, these little piggies are about as low-maintenance as you can get.

How Do You Make Pigs in a Blanket?

By the time your oven preheats you’ll have a sheet pan of these ready to pop in. Just crack open the canned dough (brace yourself for the pop!), cut the dough triangles into smaller triangles, roll them up, and garnish as you wish. We give lots of options for toppings, including everything bagel seasoning and flaky salt, but you can also leave them plain on top and serve with flavorful dips or condiments.

What To Use Besides Crescent Roll Dough

If you’re not sold on crescent roll dough, there are lots of other options. Puff pastry, biscuit dough rolled thin, prepared pizza dough, and even pie dough can all be used, though the results will vary. Puff pastry will be flakier, pizza dough less tender. This is a great recipe for experimentation, though, because it’s so easy to make.

Do You Have to Use Cocktail Sausages?

While cocktail sausages are the perfect size and shape for pigs in a blanket, you don’t have to stick with those. Cut regular or vegan hot dogs into shorter pieces instead. Or use precooked sausages like kielbasa (cut wider triangles for larger-diameter sausages). You could even cut processed meat like SPAM into little rectangles and roll them up in the dough for something different.

What Can I Flavor Pigs in a Blanket With?

Pigs in a blanket can be sprinkled with all kinds of flavorful toppings before baking, including sesame seeds, chili flakes, and flaky salt. We also dolloped a little pimiento cheese on top of some of the pigs, and those ended up being a favorite. Roll up the sausages with pieces of melty cheese. Brush the dough with Dijon or yellow mustard before rolling it up. Add a dot of pepper jelly or a slice of pickled jalapeño for heat. Pigs in a blanket are the ideal vehicle for experimentation.

How To Serve Pigs in a Blanket

Pigs in a blanket can be served with a wide variety of condiments and dips. Ketchup and yellow mustard are obvious choices, but also consider honey mustard, comeback sauce, remoulade, or your favorite prepared barbecue sauce.

Tips for Making Pigs in a Blanket

• Fresh herbs are best—If you want to top some of your piggies with herbs before baking, use fresh herbs instead of dried herbs. Dried herbs will darken quickly in the oven, and in our tests we found that fresh herbs came out of the oven with a bolder flavor.
• Getting that golden glossy look—Brushing the dough with an egg yolk and sprinkling with toppings is purely optional, but the egg yolk will create a golden, burnished look that makes this childhood favorite feel just a little bit grown up.

«These were super cute! The dough is soft and tender and the sausages are juicy and full of smoky flavor. My favorite toppings were the ones that were a bit salty like the flaky Maldon salt and the everything bagel seasoning. The saltiness balances well with the slight sweetness of the crescent roll dough.»—The Spruce Eats Test Kitchen

A Note From Our Recipe Tester

Ingredients

• 1 (8-ounce) can refrigerated crescent rolls

• 24 little smokies sausages (from one 14-ounce package)

• 1 large egg yolk, lightly beaten

• Optional toppings, such as fresh herbs, poppy or sesame seeds, everything bagel seasoning, garlic flakes, pimiento cheese, chili flakes, and flaky sea salt

Steps to Make It

1. Gather the ingredients.

   

2. Preheat the oven to 375 F and line a baking sheet with parchment paper.

   

3. Unroll the crescent rolls and separate into 8 triangles along the perforated edges. Cut each triangle into 3 long and skinny triangles.

   

4. Place 1 sausage on the wide end of each triangle; roll up the triangle around the sausage, starting at the wide end.

   

5. Place the pig in a blanket point-side down on the prepared baking sheet. Repeat the process with the remaining triangles and sausages. Brush the rolls with egg yolk. If desired, sprinkle with your topping of choice.

   

6. Bake until golden brown, about 12 minutes. Serve with the desired sauce.

   

How to Store

Refrigerate leftover pigs in a blanket in an airtight container for up to 4 days. Reheat them in a 300 F oven or toaster oven.

Recipe Variations

• Sausage swap — Cut regular or vegan hot dogs into short pieces and use them instead of cocktail sausages. Or try other precooked sausages like kielbasa or andouille.
• Add-ins — Brush the dough with Dijon, yellow, or whole-grain mustard before rolling up the sausages; add little slices of melty cheese; roll up the sausages with small dollops of pepper jelly or a slice of pickled jalapeño.

Nutrition Facts
Servings: 8
Amount per serving
Calories	249
% Daily Value*
Total Fat 18g	23%
Saturated Fat 8g	38%
Cholesterol 85mg	28%
Sodium 470mg	20%
Total Carbohydrate 14g	5%
Dietary Fiber 1g	3%
Total Sugars 3g
Protein 8g
Vitamin C 0mg	0%
Calcium 26mg	2%
Iron 1mg	7%
Potassium 161mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.