Oh my gosh, if there’s one appetizer that never fails to disappear at parties, it’s Pigs in a Blanket! I swear, every time I make these little guys, they vanish before I can even set the plate down. There’s just something magical about that buttery crescent dough hugging tiny sausages – it’s like edible nostalgia in every bite. My kids go crazy for them (who am I kidding, so do the adults), and the best part? You can whip up a batch in less time than it takes to decide what to watch on TV tonight. Whether it’s game day, book club, or just a Tuesday, these golden-brown cuties always save the day.
Why You’ll Love These Pigs in a Blanket
Let me count the ways these little guys will steal your heart:
- Crazy easy – Literally 3 ingredients and 25 minutes start to finish
- Kid magnet – My picky eaters gobble these up like they’re going out of style
- Party hero – Always the first appetizer to disappear at gatherings
- Customizable – Jazz ’em up with cheese, mustard, or different doughs
- No-fail – Even if you burn toast, you can’t mess these up!
Trust me, once you try this recipe, you’ll be making them for every occasion – even if you have to invent one!
Ingredients for Pigs in a Blanket
Gather these simple staples – I bet you might already have most in your kitchen right now:
- 1 package (8 oz) cocktail sausages (my secret? Get the all-beef ones for extra flavor!)
- 1 can (8 oz) refrigerated crescent roll dough (that magical blue tube we all know and love)
- 1 large egg, beaten with a splash of water (optional but gives that gorgeous golden shine)
That’s seriously it! Though I sometimes raid my fridge for extras like shredded cheese or mustard to tuck inside – but we’ll get to those fun variations later.
How to Make Pigs in a Blanket
Okay, let’s get these little piggies wrapped up! I promise it’s so easy you’ll be doing it with your eyes closed by the second batch. Here’s how we turn those simple ingredients into party magic:
Step 1: Prep the Dough
First things first – preheat that oven to 375°F (190°C). While it’s heating up, pop open that crescent roll tube (you know, the one that always makes you jump). Unroll the dough on a clean surface and separate the triangles. Now here’s my trick: use a pizza cutter to slice each triangle into 3 skinny strips. Keep the dough cool – if it gets too warm, it’ll stick to everything!
Step 2: Wrap the Sausages
Time for the fun part! Take one dough strip and wrap it around a sausage like a tiny blanket, starting at the wide end. Roll it up snugly – you want the dough to slightly overlap itself. Place each little piggy seam-side down on your baking sheet. This keeps them from unrolling in the oven (we’ve all been there with the sad, naked sausages).
Step 3: Bake to Perfection
If you want that gorgeous golden color (and who doesn’t?), brush them lightly with the beaten egg. Pop them in the oven for 12-15 minutes until they’re puffed up and golden brown like little sunbathing piglets. The smell will have everyone hovering around your kitchen – consider yourself warned!
Tips for the Best Pigs in a Blanket
After making approximately a zillion of these over the years (okay, maybe hundreds), I’ve picked up some tricks that take them from good to “oh-my-g-give-me-the-recipe” amazing:
- Puff pastry upgrade – Swap crescent dough for puff pastry if you want that fancy, flaky texture that shatters when you bite in
- Flavor boosters – Smear a tiny bit of mustard or tuck in shredded cheese before for surprise for surprise pockets of flavor
- Reheat magic – Leftovers? Pop them back in a 350°F oven for 5 minutes to crisp up like new
- Chill out – If your dough gets too sticky, stick it in the fridge for 10 minutes – cold way easier way easier to work with
Oh! And always make extra – these disappear faster than you can say “pass the dip!”
Variations of Pigs in a Blanket
Oh, the fun you can have with these little guys! Here are my favorite ways to mix things up:
- Pretzel power – Use pretzel dough and brush with baking soda water before baking for that signature pretzel crust
- Spice lovers – Swap in spicy Andouille sausages and add a pinch of cayenne to the dough
- Breakfast twist – Wrap mini pancakes around breakfast sausages and drizzle with maple syrup
- Everything bagel – Roll the dough in everything bagel seasoning before baking
See? Endless possibilities with this classic!
Serving Suggestions
Now for the best part – dipping! I always set out little bowls of mustard (whole grain is my fave), ketchup, and maybe some spicy mayo for the grown-ups. These piggies pair perfectly with other party bites like cheese cubes, veggie trays, or my famous spinach dip. Basically anything you can eat with one hand while holding a drink in the other!
Storage and Reheating
Now, I know the idea of having leftovers is laughable – but just in case you miraculously end up with a few stragglers, here’s how to keep them happy. Store cooled pigs in a blanket in an airtight container in the fridge for up to 3 days. For longer storage, freeze them on a baking sheet first (so they don’t stick together), then transfer to freezer bags for up to 2 months. When reheating, skip the microwave (unless you like soggy blankets) and pop them in a 350°F oven for 5-7 minutes until they’re crisp and warm again. They’ll taste just-baked every time!
Nutritional Information
Okay, let’s be real – we’re not eating Pigs in a Blanket for their health benefits! But for those curious, here’s the scoop per serving (about 2 pieces): roughly 120 calories, 8g fat, 9g carbs, and 3g protein. Now, this can change if you use different sausages or dough – my cheesy version obviously packs more calories (worth it!). Remember, these are estimates – your exact numbers might vary based on brands and any delicious tweaks you make. But hey, everything in moderation, right? And these little guys are worth every bite!
Frequently Asked Questions
I get asked about these little piggies all the time – here are the answers to the questions that pop up most often:
Can I use regular hot dogs instead of cocktail sausages? Absolutely! Just slice them into thirds (about 1.5-inch pieces) – they’ll be slightly bigger but just as delicious. My kids actually prefer this version!
Can I make Pigs in a Blanket ahead of time? You bet! Assemble them up to a day in advance and keep them covered in the fridge. Just add a couple extra minutes to the baking time since they’ll be cold from the fridge.
Do they freeze well? Like champs! Freeze unbaked ones on a tray first, then transfer to bags. Bake straight from frozen, adding about 5 minutes to the time. Already baked? They reheat beautifully in the oven.
What’s the best dipping sauce? Personally, I’m team honey mustard all the way, but my husband swears by barbecue sauce. Kids usually go for ketchup – there’s no wrong answer here!
Try this recipe and share your results – I’d love to hear how your Pigs in a Blanket turn out!
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Crispy Pigs in a Blanket: 25-Minute Party Magic That Never Fails
- Total Time: 25 minutes
- Yield: 24 pieces 1x
- Diet: Low Lactose
Description
Pigs in a Blanket are a classic appetizer made with cocktail sausages wrapped in dough and baked until golden.
Ingredients
- 1 package (8 oz) cocktail sausages
- 1 egg, beaten (optional, for brushing)
Instructions
- Preheat oven to 375°F (190°C).
- Unroll the crescent dough and separate into triangles.
- Cut each triangle into smaller strips.
- Wrap each sausage with a strip of dough.
- Place on a baking sheet, seam side down.
- Brush with beaten egg for a golden finish (optional).
- Bake for 12-15 minutes or until golden brown.
- Serve warm.
Notes
- Use puff pastry for a flakier texture.
- Add mustard or cheese inside the dough for extra flavor.
- Can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 120
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Pigs in a Blanket, cocktail sausages, crescent rolls, appetizer, party food
