Easy Pigs in a Blanket
This easy pigs in a blanket recipe features savory cocktail sausages wrapped in buttery, flaky crescent dough, then brushed with an egg wash and finished with coarse salt for a soft pretzel-like finish. With just two main ingredients and ready in under 30 minutes, these golden, crispy bites are the ultimate crowd-pleasing appetizer for game day, holidays, and parties.
Equipment
- Large baking sheet
- Parchment paper or silicone baking mat
- Sharp knife or pizza cutter
- Small mixing bowl
- Pastry brush
- Cooling rack - optional
Ingredients
- 2 cans refrigerated crescent roll dough - 8 ounces/226g each
- 14 oz cocktail sausages - 397g package, Lit'l Smokies or mini hot dogs
- 1 large egg
- 1 tbsp water
- 1 tbsp coarse sea salt or pretzel salt
- everything bagel seasoning - optional, for variation
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Pat cocktail sausages dry with paper towels.
- Whisk egg and 1 tablespoon water in a small bowl until combined and frothy. Set aside with pastry brush.
- Unroll crescent dough and press the perforation seams together to form 4 rectangles per can. Cut each rectangle lengthwise into 3 long strips to create 24 strips total.
- Place one sausage at the end of a dough strip and roll tightly. Place seam-side down on the prepared baking sheet, spacing 1 inch apart. Repeat with remaining sausages.
- Brush the tops of each wrapped sausage with egg wash, then immediately sprinkle with coarse salt or everything bagel seasoning.
- Bake for 12-15 minutes until deep golden brown. Let rest on the baking sheet for 2-3 minutes before transferring to a serving platter. Serve warm with dipping sauces.
Notes
- Don't skip drying the sausages: Excess moisture prevents the dough from sealing properly and can create soggy spots.
- Work quickly with the dough: Crescent roll dough becomes sticky when warm; if your kitchen is hot, work in batches and keep unused dough refrigerated.
- Make ahead option: Assemble the wrapped sausages up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Apply egg wash and salt just before baking.
- Freezing unbaked: Arrange assembled pigs in a blanket on a baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag for up to 3 months. Bake from frozen at 375°F (190°C) for 18-20 minutes.
- Puff pastry substitution: Use thawed puff pastry cut into strips for an even flakier texture; add 2-3 minutes to baking time.
- Variation - Everything Bagel: Replace coarse salt with everything bagel seasoning for a savory, garlicky twist.
- Reheating instructions: Reheat leftovers on a baking sheet at 350°F (175°C) for 8-10 minutes or in an air fryer at 350°F (175°C) for 3-5 minutes. Avoid microwaving as it makes the dough soggy.
- Serving suggestions: Serve with yellow mustard, Dijon, ketchup, honey mustard, ranch dressing, or spicy mayo for dipping.