Classic Pigs in a Blanket with Crescent Dough

Pigs in a Blanket

These pigs in a blanket are bite-size cocktail sausages wrapped in overlapping strips of crescent dough, with both sausage ends left exposed. The recipe makes about 24 pieces. Pat the sausages dry and keep the dough cold so the wraps stay in place; then bake until the pastry is puffed and golden. The sausages are already fully cooked, so the pastry—not the clock alone—is the best guide to doneness. Serve warm with mustard and ketchup if you like.

Ingredients for Pigs in a Blanket

• 24 fully cooked cocktail sausages or mini wieners (about 12 ounces/340g)
• 1 can refrigerated crescent roll dough (8 ounces/225g; 8 triangles)
• 1 large egg
• 1 teaspoon water
• A small pinch of flaky or coarse salt, optional
• Yellow mustard and ketchup, for serving, optional

How to Make Pigs in a Blanket

1. Prepare the oven and pan: Heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Drain the sausages and pat them dry so the dough will adhere. Keep the crescent dough chilled until you are ready to cut it.
2. Cut the dough: Separate it into 8 triangles, then cut each triangle lengthwise into 3 narrow strips. If the dough softens as you work, return the unused strips to the refrigerator.
3. Wrap the sausages: Roll one strip around each sausage in a compact spiral, overlapping the dough slightly and leaving both sausage ends exposed. Place seam-side down on the sheet, with space between the pieces. Bake in batches if they do not fit without crowding.
4. Add the egg wash: Whisk the egg with the water. Brush a thin layer over the dough without letting it pool on the pan. Sprinkle lightly with salt, if using.
5. Bake: Bake uncovered for 12–15 minutes, starting to check at 12 minutes. The pastry should be puffed and golden. If baking two trays on separate racks, switch their positions halfway through; do not flip the bites.
6. Serve: Let the bites cool on the pan for a few minutes, then pile them loosely on a platter. Serve warm with mustard and ketchup, if desired.

How to Tell When They’re Done

Focus on the thicker wrapped sections of pastry: they should be puffed and golden rather than pale. Thin dough points may brown sooner, so there is no need to wait for every part of a bite to reach the same shade. Oven heat and the size of the pieces can shift the bake time.

Pigs in a Blanket Variations

• Regular hot dogs: Cut fully cooked hot dogs into smaller pieces and size the dough strips to fit. Larger bites may need a different bake time; check the pastry for doneness.
• Everything seasoning: Use a light sprinkle on the egg-washed dough instead of flaky salt.
• Puff pastry: Treat this as a separate version with different assembly and baking instructions, not a direct swap using the crescent-dough timing above.

Make-Ahead and Leftover Tips

Assemble the bites, cover, and refrigerate for up to 2 hours before baking. Cool leftovers and store them in an airtight container in the refrigerator for up to 3 days. Reheat in a low oven until warmed through, watching so the pastry does not dry out. A microwave will warm them but may soften the dough.

For longer storage, freeze baked, cooled bites in an airtight container for up to 1 month as a cautious quality guideline. The pastry may lose some of its texture after freezing.

Nutrition

Approximate nutrition per piece, based on 24 pieces: 80 calories, 2g protein, 5g fat, and 4g carbohydrates. Per 100g: about 300 calories, 8g protein, 21g fat, and 17g carbohydrates. Values vary with the sausages and crescent dough used.