I’ll never forget the first time I made pigs in a blanket recipe for my nephew’s birthday party. I had promised to bring an appetizer, completely forgot about it until the morning of, and threw these together in a panic.
Fast forward two hours, and I was standing in front of an empty platter watching kids and adults alike ask if I had more. That’s when I realized these little wrapped sausages aren’t just party food; they’re basically edible happiness.
Since that chaotic morning, I’ve made pigs in a blanket at least fifty times. I’ve tested different dough types, tried various sausages, and learned exactly what makes them irresistibly crispy on the outside while staying tender inside.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 24 pieces |
| Difficulty Level | Easy |
Why You’ll Love This Pigs in a Blanket Recipe
These little bites are ridiculously simple to make, which means you can whip them up even when you’re running behind schedule. I’ve made them on busy weeknights when I needed something quick for the kids, and I’ve served them at fancy holiday gatherings where they disappeared faster than any other appetizer on the table.
The beauty of this recipe is that it uses just two main ingredients, but the results taste like you spent hours in the kitchen. Plus, they’re endlessly customizable once you master the basic technique.
Here’s what makes this recipe special:
- Foolproof preparation: Even if you’ve never worked with dough before, you’ll succeed with this recipe
- Budget-friendly: Uses affordable ingredients you can find at any grocery store
- Make-ahead friendly: Prep them in advance and bake right before serving
- Kid-approved: I’ve yet to meet a child who doesn’t love these
- Perfect for any occasion: Works equally well for game day, birthday parties, or holiday gatherings
- Customizable: Easy to adapt with different sausages, cheeses, or seasonings
Another favorite: Swedish Meatball Recipe
Ingredients
The ingredient list is refreshingly short, but each component plays an important role in creating that perfect balance of flaky pastry and savory sausage. I always use refrigerated crescent roll dough because it provides consistent results and saves time, though I’ll share a homemade dough option in the variations section.
For the Pigs in a Blanket:
- 2 packages (8 ounces/226g each) refrigerated crescent roll dough
- 24 cocktail sausages or mini hot dogs (about 14 ounces/400g total)
- 2 tablespoons (28g) melted butter
- 1 tablespoon (9g) everything bagel seasoning (optional, but highly recommended)
- 1 large egg, beaten (for egg wash)
For Serving:
- Dijon mustard
- Ketchup
- Honey mustard
- BBQ sauce
Kitchen Equipment Needed
You don’t need fancy equipment for this recipe, just a few basic kitchen tools. I learned the hard way that using a sharp knife makes all the difference when cutting the dough into strips. The first time I tried using a dull knife, the dough just stretched and tore instead of cutting cleanly.
Here’s what you’ll need:
- Large baking sheet: I prefer using two sheets so the pigs in a blanket have plenty of space and crisp up evenly
- Parchment paper or silicone baking mat: Prevents sticking and makes cleanup effortless
- Sharp knife or pizza cutter: For cutting the dough into strips
- Pastry brush: For applying the egg wash and melted butter
- Small mixing bowl: For beating the egg wash
- Wire cooling rack: Helps maintain crispiness after baking
This pairs beautifully with my Cheese Ball Recipe for a complete appetizer spread.
Recommended Products for This Recipe
After making these countless times, I’ve found a few products that genuinely make the process easier and improve the final results. These aren’t necessary, but they’ll take your pigs in a blanket from good to outstanding.
1. Premium Cocktail Sausages
I used to grab whatever cocktail sausages were on sale, but upgrading to higher-quality smoked sausages made a noticeable difference. The better sausages have more flavor and a satisfying snap when you bite into them. Look for ones made with natural casings if possible.
2. Silicone Baking Mat
I resisted buying these for years, thinking parchment paper was good enough. Then I finally tried a silicone baking mat, and I’m never going back. The pigs in a blanket brown more evenly, never stick, and cleanup is as simple as rinsing the mat. One mat has lasted me over three years of regular use.
3. Everything Bagel Seasoning
This is my secret weapon for making pigs in a blanket that people remember. Everything bagel seasoning adds incredible flavor with zero extra effort. Just sprinkle it on top before baking, and suddenly your appetizer tastes gourmet.
4. Pastry Brush with Silicone Bristles
Traditional pastry brushes lose bristles, which is annoying when you find one baked onto your food. A silicone pastry brush solves this problem completely. It distributes the egg wash evenly and is dishwasher safe.
Step-by-Step Instructions: How to Make Pigs in a Blanket
I’ve broken down each step in detail because I remember how intimidating even simple recipes felt when I was just starting out. Take your time with the wrapping step especially. It feels awkward at first, but by your fifth or sixth piece, you’ll develop a rhythm.
1. Prepare Your Workspace and Preheat the Oven
- Preheat your oven to 375°F (190°C) and position the rack in the center of the oven for even baking
- Line two large baking sheets with parchment paper or silicone baking mats, making sure they’re completely flat with no wrinkles
- Clear a clean, dry workspace on your counter for rolling and cutting the dough
- Pat the cocktail sausages completely dry with paper towels (this prevents the dough from getting soggy)
- Beat one egg in a small bowl with a fork until the yolk and white are fully combined
2. Prepare the Dough
- Remove both packages of crescent roll dough from the refrigerator and let them sit for 2-3 minutes to take the chill off
- Carefully unroll one package of dough onto your work surface, keeping it in one rectangular piece
- Press the perforated seams together firmly with your fingers to seal them (you want one solid sheet of dough, not pre-cut triangles)
- Using a sharp knife or pizza cutter, cut the dough lengthwise into 12 long, thin strips of equal width (about 1 inch/2.5 cm wide)
- Repeat this process with the second package of dough for a total of 24 strips
3. Wrap the Sausages
- Take one dough strip and place a dried cocktail sausage at one end, positioning it at a slight diagonal angle
- Begin wrapping the dough around the sausage in a spiral pattern, overlapping each wrap by about half the width of the dough strip
- Continue wrapping until you reach the end of the dough strip, then press the end firmly against the wrapped sausage to seal
- Place the wrapped sausage seam-side down on your prepared baking sheet
- Repeat with the remaining sausages, spacing them about 1.5 inches (4 cm) apart on the baking sheets to allow for expansion
- If any dough strips tear while wrapping, just pinch them back together and keep going
You might also enjoy: Deviled Eggs Recipe
4. Apply the Egg Wash and Seasonings
- Using your pastry brush, gently brush the beaten egg over the top and sides of each wrapped sausage
- Make sure to cover all the exposed dough, but don’t let the egg pool on the baking sheet
- Immediately after brushing with egg, use a clean pastry brush to dab a small amount of melted butter on each piece (this adds extra richness and helps with browning)
- If using everything bagel seasoning or any other topping, sprinkle it evenly over the egg-washed dough right away while the egg is still wet so it adheres properly
5. Bake to Golden Perfection
- Place the baking sheets in the preheated oven, baking one sheet at a time if your oven isn’t large enough to accommodate both
- Bake for 12-15 minutes, rotating the pan halfway through for even browning
- Watch carefully during the last few minutes as they can go from golden to too dark quickly
- The pigs in a blanket are done when the dough is deep golden brown and feels firm to the touch
- The sausages inside should be heated through and the dough should look dry rather than pale or doughy
6. Cool and Serve
- Remove the baking sheets from the oven and let the pigs in a blanket cool on the pan for 2-3 minutes
- This brief resting period allows the dough to set and become easier to handle
- Transfer them to a serving platter while still warm (they’re best served hot)
- Arrange your favorite dipping sauces in small bowls around the platter
- Serve immediately for the best texture and flavor
Read Also: Air Fryer Popcorn Chicken Recipe
Tips for The Best Pigs in a Blanket
I’ve made plenty of mistakes with this recipe over the years, and each mishap taught me something valuable. Here are the tips I wish someone had told me before my first attempt.
The key to success is in the small details that might seem insignificant but make a real difference in the final product:
- Keep the dough cold: If your kitchen is warm, work with one package of dough at a time and keep the second one refrigerated until needed
- Don’t wrap too tightly: Leave a tiny bit of space as you wrap because the dough will shrink slightly as it bakes, and wrapping too tightly can cause it to tear
- Pat sausages completely dry: Any moisture on the sausages will create steam and make the dough soggy in spots
- Space them properly: These expand more than you’d think, so give them room or they’ll bake into each other
- Use fresh dough: Check the expiration date on your crescent roll package because old dough doesn’t rise or brown as well
- Brush with egg wash generously: The egg wash is what creates that beautiful golden color, so don’t be shy with it
- Rotate the pan: Ovens have hot spots, and rotating ensures even browning on all pieces
- Serve warm: These are always best fresh from the oven, though they can be reheated successfully
- Experiment with thickness: If you prefer more dough, cut wider strips; for a thinner wrapper, cut narrower strips
- Watch the oven temperature: Too hot and the outside burns before the dough cooks through; too cool and they’ll be pale and soft instead of crispy
For a lighter option, try: Turkey Burger Lettuce Wraps
Serving Suggestions
Pigs in a blanket are incredibly versatile and work for almost any gathering. I’ve served them as part of elaborate appetizer spreads and as the main attraction at casual get-togethers.
The presentation makes a difference too. I like arranging them on a wooden board with small ramekins of different sauces scattered around.
Here are my favorite ways to serve them:
- Game day spread: Pair with Air Fryer Classic French Fries, Air Fryer Spicy Buffalo Chicken Wings, and Healthy Nachos
- Holiday party platter: Serve alongside Air Fryer Mozzarella Cheese Sticks and Air Fryer Breaded Mushrooms
- Kids’ party: Arrange on a colorful platter with small cups of ketchup, mustard, and ranch dressing for dipping
- Brunch addition: Include them with French Toast and Hashbrown Casserole
- Movie night: Set out with Healthy Guacamole, chips, and popcorn
- Potluck contribution: They travel well and stay warm in a covered dish
- Cocktail hour: Serve with wine, beer, or sparkling water and fancy toothpicks
Another favorite: Air Fryer Onion Rings Recipe
Variations of Pigs in a Blanket
Once you’ve mastered the basic recipe, the variations are endless. I love experimenting with different combinations, and my family has come to expect something new each time I make these.
Some of these variations have become more popular than the original in my house:
- Cheese-stuffed version: Place a thin strip of cheddar or pepper jack cheese alongside the sausage before wrapping
- Spicy kick: Use spicy sausages and brush with sriracha-butter mixture instead of plain butter
- Breakfast style: Wrap breakfast sausage links and serve with maple syrup for dipping
- Pretzel wrapped: Use pretzel dough instead of crescent rolls and sprinkle with coarse salt
- Italian-inspired: Use Italian sausages, add a small piece of mozzarella, and serve with marinara for dipping
- BBQ version: Brush with BBQ sauce instead of butter before baking
- Jalapeño popper style: Use jalapeño sausages and add cream cheese inside the wrap
- Pizza flavor: Sprinkle with Italian seasoning and Parmesan cheese, serve with pizza sauce
- Sweet and savory: Wrap in puff pastry instead of crescent rolls for a flakier texture
- Homemade dough: Make your own dough using 2 cups (250g) flour, 1/2 cup (120ml) warm milk, 2 tablespoons (28g) butter, 1 tablespoon (12g) sugar, and 1 packet yeast
- Smokehouse style: Use smoked sausages and brush with honey-mustard glaze
- Herb garden: Mix fresh chopped rosemary, thyme, and parsley into melted butter before brushing
Read Also: Air Fryer Honey Garlic Chicken Wings Recipe
Storage and Reheating
Life gets busy, and being able to prep these ahead has saved me more times than I can count. I’ve tested every storage method to find what works best.
The good news is that pigs in a blanket store and reheat beautifully when you follow these guidelines:
- Refrigerator storage: Place cooled pigs in a blanket in an airtight container with parchment paper between layers and refrigerate for up to 3 days
- Freezer storage (unbaked): Arrange wrapped, unbrushed pigs in a blanket on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months
- Freezer storage (baked): Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 2 months
- Reheating from refrigerated: Place on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes until heated through and crispy
- Reheating from frozen (unbaked): Brush with egg wash, add 3-5 minutes to the original baking time, and bake from frozen
- Reheating from frozen (baked): Bake at 350°F (175°C) for 12-15 minutes until hot throughout
- Microwave method (not recommended but works in a pinch): Heat for 20-30 seconds, though they won’t be as crispy
- Air fryer reheating: Best method for maintaining crispiness, reheat at 350°F (175°C) for 3-4 minutes
- Make-ahead assembly: Wrap the sausages up to 4 hours ahead, cover tightly with plastic wrap, and refrigerate until ready to brush and bake
- Serving tip: If reheating for a party, place reheated pigs in a blanket in a slow cooker on warm setting to keep them hot for serving
This pairs beautifully with my Taco Soup Recipe for a hearty meal.
Nutritional Facts
Here’s the approximate nutritional information per serving (2 pieces):
- Calories: 180
- Total Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 420mg
- Total Carbohydrates: 14g
- Dietary Fiber: 0g
- Sugars: 3g
- Protein: 6g
Keep in mind that these values can vary based on the specific brands of sausages and dough you use. Using turkey or chicken sausages instead of pork will reduce the fat and calorie content.
Health Benefits of Key Ingredients
While pigs in a blanket are definitely a treat rather than health food, the ingredients do offer some nutritional value. I always try to focus on what foods provide rather than what they don’t.
Here’s what you’re getting from the main ingredients:
- Pork sausages: Provide complete protein with all essential amino acids, supply B vitamins including B12 which supports energy metabolism, contain minerals like zinc and selenium that support immune function
- Crescent roll dough: Made from enriched flour that contains added B vitamins and iron, provides quick energy from carbohydrates
- Eggs (in egg wash): Rich in high-quality protein and contain choline which supports brain health
- Butter: Contains fat-soluble vitamins A, E, and K, provides conjugated linoleic acid which may have health benefits
You might also enjoy: Sloppy Joe Recipe
FAQs About Pigs in a Blanket
1. Can I use regular hot dogs instead of cocktail sausages?
Absolutely, though you’ll need to cut them into smaller pieces first. I usually slice regular hot dogs into thirds, which gives you roughly the same size as cocktail sausages.
Just make sure to pat them very dry after cutting since they’ll release more moisture.
2. Why did my dough get soggy?
The most common cause is moisture from the sausages. Always pat them completely dry before wrapping.
Another culprit is not baking them long enough or at a high enough temperature. The dough needs that hot oven to crisp up properly.
3. Can I make these with puff pastry instead?
Yes, and they turn out wonderfully flaky. Cut the puff pastry into strips the same way you would crescent roll dough.
Keep in mind that puff pastry contains more butter, so they’ll be richer and need a slightly lower temperature (350°F/175°C) to prevent burning.
4. How do I keep them warm for a party?
The best method I’ve found is transferring them to a slow cooker set on the warm setting. Line the slow cooker with parchment paper first to prevent sticking.
They’ll stay warm and delicious for up to 2 hours without getting soggy.
5. Can I prep these the night before?
You can wrap the sausages up to 4 hours ahead and refrigerate them before baking. Don’t brush with egg wash until right before baking, or the dough will get soggy.
For longer advance prep, I recommend wrapping them and freezing unbaked, then brushing with egg wash and baking straight from frozen when needed.
Read Also: Cheeseburger Soup Recipe
Final Thoughts
Pigs in a blanket have earned their place in my regular rotation for good reason. They’re simple enough for a weeknight but special enough for celebrations.
Every time I make them, I’m reminded that some of the best recipes are the ones that bring people together. Give this pigs in a blanket recipe a try, and I bet they’ll become a staple in your kitchen too. I’d love to hear how they turn out for you, and definitely share any creative variations you come up with in the comments below!
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