Pigs in a Blanket Recipe
Golden, flaky crescent dough wrapped around savory cocktail sausages and baked until crisp at the edges and hot through.
Contains: Wheat
Refrigerated crescent roll dough and cocktail sausages vary by brand and may contain additional allergens such as milk or soy. Check the labels of the products you use, especially when cooking for someone with an allergy.
WHY IT WORKS
Why This Recipe Works
01
Keep It Simple
Refrigerated crescent roll dough and fully cooked cocktail sausages make a classic two-ingredient snack with very little prep.
02
Cut Even Strips
Dividing each crescent triangle into three narrow pieces gives enough dough to wrap 24 sausages without creating bulky centers.
03
Bake Until Golden
Baking until the crescent dough is puffed and deep golden gives a crisper exterior and helps prevent doughy seams.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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Heat the oven to 375°F. Line an 18 by 13-inch rimmed baking sheet with parchment paper.
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Unroll the crescent dough and separate it into 8 triangles. Using a pizza cutter or sharp knife, cut each triangle lengthwise into 3 long, narrow triangles to make 24 pieces.
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Pat the cocktail sausages dry. Starting at the wide end of a dough piece, wrap it around one sausage so the center is covered and the ends remain visible. Place seam-side down on the prepared baking sheet. Repeat with the remaining dough and sausages, leaving about 1 inch between each piece.
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Bake for 12 to 15 minutes, until the crescent dough is puffed and deep golden and the sausages are hot through. Start checking at 12 minutes and rotate the pan if the pieces are browning unevenly.
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Let the pigs in a blanket cool on the baking sheet for about 5 minutes before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Assemble the pigs in a blanket up to about 1 hour before baking, cover the baking sheet and refrigerate it. Bake them directly from the refrigerator, allowing an extra minute or two if needed for the dough to become fully puffed and golden.
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Recipe Notes
Ingredient Notes
Use fully cooked cocktail sausages and pat them dry before wrapping; excess surface moisture can soften the dough. Keep the crescent roll dough refrigerated until you are ready to cut and wrap it.
Useful Substitutions
Mini hot dogs or other small fully cooked sausages can replace cocktail sausages. If they are longer, cut them into pieces close to cocktail-sausage size so the dough-to-sausage ratio stays balanced.
INGREDIENT QUALITY
Quality Note
Keep the crescent roll dough cold until you are ready to cut and wrap it. Cold dough is easier to handle, and patting the sausages dry helps the pastry bake more cleanly where it touches the meat.
SPEND LESS
Cost-Saving Tip
Store-brand crescent roll dough and cocktail sausages work well here. Compare the price per ounce on sausage packs, and freeze any unopened extra pack for another batch.
COOKING TIPS
Tips
Keep the Dough Cold
Cold crescent dough is easier to separate and cut cleanly. If it becomes soft or sticky, refrigerate it for a few minutes before continuing.
Pat the Sausages Dry
Blotting away excess moisture helps the dough bake more cleanly where it touches the sausage instead of turning soft underneath.
Do Not Overlap Too Much
Wrap each sausage snugly, but avoid building up thick layers of dough in the center. Thinner, even wrapping bakes through more reliably.
Give Them Space
Leave about 1 inch between pieces on the baking sheet so hot air can circulate and the crescent dough can brown around the edges.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked pigs in a blanket within 2 hours in an airtight container and use them within 3 to 4 days.
Freezing
Freeze the cooled pieces in a single layer until firm, then transfer them to an airtight freezer container or bag. For best texture, use within about 2 months.
Reheat in the Oven
Arrange the pieces on a baking sheet and warm at 350°F for about 8 to 10 minutes, until the dough is crisp again and the centers are hot.
Reheat in the Microwave
Heat a few pieces in short 20-second intervals until hot throughout. The microwave is convenient, although the crescent dough will be softer than when reheated in the oven.
ESTIMATED PER SERVING
Nutrition
3 pigs in a blanket
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Pigs in a Blanket FAQs
What are pigs in a blanket?
In the United States, pigs in a blanket usually means small sausages wrapped in pastry or crescent roll dough and baked until golden. This version uses fully cooked cocktail sausages and refrigerated crescent roll dough.
Can I use hot dogs instead of cocktail sausages?
Yes. Cut fully cooked hot dogs into short pieces close to cocktail-sausage size before wrapping them so the dough cooks at about the same rate.
How do I keep pigs in a blanket from getting soggy?
Pat the sausages dry, keep the dough cold, place each piece seam-side down and leave space between them on the baking sheet. Bake until the dough is fully puffed and deep golden.
Can I make pigs in a blanket ahead of time?
You can assemble them up to about 1 hour ahead. Cover the baking sheet and refrigerate it, then bake directly from the refrigerator; they may need an extra minute or two.
What can I serve with pigs in a blanket?
They work well as a snack or starter on their own, or with familiar dipping sauces such as mustard, ketchup or barbecue sauce served on the side.
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