Pigs in a blanket are one of those classic American appetizers that show up at every football party — and for good reason. They’re nostalgic, kid‑friendly, and always one of the first things to disappear. Plus, they might be the easiest game‑day snack you’ll ever make.
Here in the USA, pigs in a blanket are as simple as it gets: mini cocktail sausages (lil’ smokies) wrapped in buttery refrigerated crescent dough and baked until golden. Add a couple of dipping sauces and you’ve got a guaranteed crowd‑pleaser for any Super Bowl party, potluck, or family gathering.
If you’re from the UK, pigs in blankets look a little different — they’re wrapped in bacon instead of dough. Don’t worry, I’ve got that version too! My family loves both, and if you’re hosting a party, I highly recommend serving a tray of each.
Looking for the English version wrapped in bacon? Try my British Pigs in Blankets recipe — it’s another family favorite.
Tips for the Best Pigs in a Blanket
- Use a good crescent dough. I prefer Pillsbury because the texture bakes up softer and fluffier than some store brands.
- Egg wash is optional. Skip it if you want, but brushing the tops with egg wash, milk, or melted butter gives them a beautiful golden sheen.
- Offer a few dipping sauces. Ketchup and mustard are classics, but spicy brown mustard, Dijon, BBQ sauce, ranch, or raspberry chipotle sauce are all delicious options.
- Try fun variations.
- Brush with melted butter and sprinkle with everything bagel seasoning, ranch seasoning, or sesame seeds.
- Add a small slice of sharp cheddar under each sausage before rolling.
- For a jalapeño popper twist, mix cream cheese with onion powder, chopped pickled jalapeños, shredded cheddar, and crispy bacon bits — then add a dab under each sausage before rolling.
Ingredients:
- 32 Lit’l Smokies sausages
- 2 (8oz) packages of refrigerated crescent dough
- 1 egg whisked together with 1 Tbsp water (egg wash)
- Sesame seeds or other toppings (optional)
Instructions:
- Preheat oven to 375 and line two baking sheets with silicone liners.
- Unroll one of the rolls of crescent dough and cut each of the 8 preformed triangles in half from the skinny tip of the triangle down to the middle of the short side. (See pictures below.)
- Place a little smokie on the short end of each triangle and roll gently to the pointy tip.
- Place each wrapped smokie on one of the prepared baking sheets.
- Repeat with the other roll of crescent dough. (You should have 32 wrapped little smokies total)
- Brush each of the pigs in blankets with the egg wash, then sprinkle with sesame seeds
- Bake on the middle rack of the oven at 375 for 13-15 minutes or until the dough is golden brown and cooked through.
- Serve warm with your favorite dipping sauces!
Classic Pigs In A Blanket
EQUIPMENT (Amazon Associate Links)
Ingredients
- 32 Lit’l Smokies sausages
- 2 (8oz) packages of refrigerated crescent dough
- 1 egg whisked together with 1 Tbsp water egg wash
- Sesame seeds or other toppings optional
Instructions
- Preheat oven to 375 and line two baking sheets with silicone liners.
- Unroll one of the rolls of crescent dough and cut each of the 8 preformed triangles in half from the skinny tip of the triangle down to the middle of the short side. (See pictures below.)
- Place a little smokie on the short end of each triangle and roll gently to the pointy tip.
- Place each wrapped smokie on one of the prepared baking sheets.
- Repeat with the other roll of crescent dough. (You should have 32 wrapped little smokies total)
- Brush each of the pigs in blankets with the egg wash, then sprinkle with sesame seeds
- Bake on the middle rack of the oven at 375 for 13-15 minutes or until the dough is golden brown and cooked through.
- Serve warm with your favorite dipping sauces!
Notes
- Use a good crescent dough. I prefer Pillsbury because the texture bakes up softer and fluffier than some store brands.
- Egg wash is optional. Skip it if you want, but brushing the tops with egg wash, milk, or melted butter gives them a beautiful golden sheen.
- Offer a few dipping sauces. Ketchup and mustard are classics, but spicy brown mustard, Dijon, BBQ sauce, ranch, or raspberry chipotle sauce are all delicious options.
- Try fun variations.
- Brush with melted butter and sprinkle with everything bagel seasoning, ranch seasoning, or sesame seeds.
- Add a small slice of sharp cheddar under each sausage before rolling.
- For a jalapeño popper twist, mix cream cheese with onion powder, chopped pickled jalapeños, shredded cheddar, and crispy bacon bits — then add a dab under each sausage before rolling.
How to Keep Pigs in a Blanket Warm for a Party
Keeping these warm without drying them out is key for game day.
Oven method:
- Transfer baked pigs in a blanket to a baking sheet.
- Keep them in a 200°F oven for up to an hour.
- Loosely tent with foil if they start to brown too much.
Slow cooker method:
- Place a clean kitchen towel under the lid (this absorbs condensation).
- Add the pigs in a blanket and set to warm. They’ll stay soft and warm without getting soggy.
Serving tip: Put dips in small bowls around the tray so guests can grab and go.
Make‑Ahead Instructions
These are perfect for prepping before a party.
To refrigerate:
- Assemble pigs in a blanket up to 24 hours ahead.
- Place on a baking sheet, cover tightly, and refrigerate.
- Bake straight from the fridge — just add 1–2 extra minutes.
To freeze (unbaked):
- Assemble and place on a parchment‑lined sheet pan.
- Freeze until solid, then transfer to a freezer bag.
- Bake from frozen at 375°F for 15–17 minutes.
To freeze (baked):
- Cool completely, then freeze in a single layer.
- Reheat at 350°F for 8–10 minutes.
Pigs in a Blanket FAQ’s
Can I use full‑size hot dogs?
Yes — just cut them into thirds or halves before wrapping.
Can I use puff pastry instead of crescent dough?
Absolutely. Puff pastry makes them extra flaky. Cut into strips and wrap the same way.
How do I prevent the dough from unrolling?
Place the seam side down on the baking sheet, and press gently to seal.
Can I make these vegetarian?
Yes — use vegetarian mini sausages or cut veggie dogs into small pieces.
So easy and so good!