Crescent Roll Pigs in a Blanket
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These Crescent Roll Pigs in a Blanket are a quick and nostalgic appetizer made with just a few ingredients. Wrapped in buttery crescent dough and baked until golden, they’re the perfect finger food for game day or any casual get-together.
Easy Pigs in a Blanket
I’ve always been a fan of easy appetizers, and these Crescent Roll Pigs in a Blanket are one of my favorites. They’re simple to make, totally nostalgic, and always one of the first things to disappear on game day. I make them almost every weekend during football season, and no matter how many I bake, there are never any leftovers.
While I love the classic version, I also like switching things up with fun variations like my Pizza Pigs in a Blanket and Cheeseburger Pigs in a Blanket. Those twists are great when you want something a little different, but the original is always my go-to. Whether it’s for a party, potluck, or just a weekend snack, this easy crescent roll appetizer never fails to win people over.
Ingredients
- Crescent roll dough – Provides a buttery, flaky wrap that crisps up in the oven.
- Cocktail sausages – Salty, savory filling.
Egg – Adds a glossy, golden finish to the dough.
Water – Loosens the egg for easier brushing.
Making the Crescent Roll Appetizer
- Prep – Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cut the dough – Unroll the crescent dough and separate into 8 triangles. Cut each triangle lengthwise into 3 narrow strips to make 24 total.
- Wrap the sausages – Roll each sausage in a strip of dough, starting at the wide end and wrapping toward the tip. Place seam-side down on the baking sheet.
- Make the egg wash – In a small bowl, whisk the egg and water together until smooth.
- Brush and bake – Brush the tops of the wrapped sausages with egg wash. Bake for 14–17 minutes or until golden brown.
Variations and Substitutions
- Brush with butter – Skip the egg wash and brush with melted butter instead. For extra flavor, use garlic butter before baking.
- Sausage swap – No cocktail sausages? Cut full-sized hot dogs into 1½-inch pieces and use those instead.
- Seasoning – Sprinkle with everything bagel seasoning, sea salt, poppy seeds, or sesame seeds after brushing with egg wash.
- Cheesy upgrade – Add a small piece of cheddar, mozzarella, or pepper jack next to the sausage before rolling.
- Puff pastry wrap – Use puff pastry for a flakier bite. If you do, bake at 375°F for 20–25 minutes instead.
Tips for Success
- Dry the sausages – Pat the sausages dry with a paper towel so the dough stays flaky and doesn’t get soggy.
- Use a sharp cutter – A sharp knife or pizza cutter makes it easier to cut the dough cleanly into even strips.
- Roll gently – Wrap the dough around the sausages with light pressure so it stays airy and bakes up flaky.
- Chill if needed – If the dough gets too soft or sticky, chill it in the fridge for 10–15 minutes to make it easier to work with.
- Space them out – Leave space between each piece on the baking sheet so the dough can puff up and bake evenly.
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Pigs in a Blanket Recipe
Ingredients
- 1 (8 ounce) can of crescent roll dough 8-count package
- 24 cocktail sausages patted dry
- 1 egg
- ½ tablespoon water
Instructions
- Preheat your oven to 375°F and line a large baking sheet with parchment paper.
- Unroll the crescent roll dough and separate it into 8 triangles along the perforations. Cut each triangle into three smaller triangles using a pizza cutter or sharp knife by cutting lengthways from the tip.
- Place a cocktail sausage on the wide end of one of the dough triangles and roll to wrap it in dough. Repeat with the remaining sausages.
- Arrange the pigs in a blanket on the prepared baking sheet, leaving at least one inch between each sausage.
- Whisk together the egg and water in a small bowl to create an egg wash. Using a pastry brush, brush the egg mixture over the dough.
- Bake the pigs in a blanket for 14-17 minutes or until golden brown.
- Serve warm with your favorite dipping sauces.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven or air fryer until warmed through. The microwave works in a pinch, but the dough will be soft instead of crisp.
- You can assemble the pigs in a blanket up to 24 hours ahead. Place them on a parchment-lined baking sheet and cover tightly with plastic wrap. Wait to brush on the egg wash until right before baking.
- To freeze, arrange the unbaked pigs in a blanket on a parchment-lined tray and freeze until firm. Once solid, transfer to a freezer bag or airtight container. Bake straight from frozen, just add a few extra minutes to the bake time.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.