Classic Pigs In A Blanket
Classic pigs in a blanket made with crescent dough and cocktail sausages, kid‑friendly, and perfect for parties or game day.
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
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.