Pigs in a blanket with crescent rolls
Golden pigs in a blanket made with crescent dough and cocktail sausages, brushed with egg wash and seeds. Ready in under 30 minutes, with a honey mustard dip.
52% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 14 min
- Serves
- 8
- Calories
- 250
- Protein
- 8 g
- Per serving
- $1.06
Why this recipe works
Pigs in a blanket are the party snack that disappears first. Little smoked sausages wrapped in crescent dough bake in about 15 minutes, and you can wrap them hours ahead, keep them covered in the fridge and bake them just as guests arrive.
- Patting the sausages dry stops the dough from sliding off and steaming soggy where it touches the meat.
- Cutting each crescent triangle into three thin strips gives a neat single wrap with crisp, fully baked dough instead of a doughy middle.
- An egg wash gives the deep golden, shiny finish and glues the seeds on.
Ingredients
For the dip
You will need
- Rimmed baking sheet
- Parchment paper
- Pizza cutter or sharp knife
- Pastry brush
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 375°F and line a rimmed baking sheet with parchment paper. Pat the sausages dry with paper towels.
Cut the dough
Unroll the crescent dough and separate it into 8 triangles. Cut each triangle lengthwise into 3 long, thin strips, so you have 24 strips.
Wrap
Lay a sausage at the wide end of each strip and roll it up, ending seam side down on the baking sheet, about 1 inch apart. Leave the ends of the sausage peeking out.
Brush and bake
Brush the dough with the egg wash, sprinkle with the seasoning, and bake for 12 to 15 minutes, until puffed and deep golden brown on top and underneath.
Make the dip and serve
While they bake, stir the mustard and honey together. Let the pigs in a blanket cool for 3 minutes, then serve warm with the dip.
Cook's notes
- Keep the dough in the fridge until the second you need it; warm crescent dough tears and sticks.
- Wrap them up to 4 hours ahead, cover and refrigerate, then add the egg wash and bake straight from the fridge, adding a minute or two.
- Check the bottoms before pulling them: pale undersides mean the dough under the sausage is still raw.
Nutrition per serving
250 calories
$1.06 estimated cost per serving
Where the calories come from
| Protein | 13% of calories | 8 g |
|---|---|---|
| Carbs | 30% of calories | 19 g |
| Fat | 57% of calories | 16 g |
| Fiber | 0 g | |
| Sodium | 780 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What temperature do you bake pigs in a blanket at?
Bake them at 375°F for 12 to 15 minutes, until the crescent dough is deep golden on top and underneath.
Can you make pigs in a blanket in the air fryer?
Yes. Air fry in a single layer at 350°F for 6 to 8 minutes, until golden. Work in batches so they don't touch.
Can I use hot dogs instead of cocktail sausages?
Yes. Cut 3 regular hot dogs into 8 pieces each, or wrap whole hot dogs in a full crescent triangle and bake for 15 to 18 minutes.
