Pizza Pigs in a Blanket
Pizza Pigs in a Blanket take the classic crescent roll snack and give it a cheesy, pepperoni-filled upgrade. Wrapped in pizza dough and baked until golden, these bite-sized snacks are easy to make with just a few ingredients. Serve them with pizza sauce for dipping, and they’re ready to go.
Easy Pizza Pigs in a Blanket Recipe
I first saw Ree Drummond make a version of these and knew I had to put my own spin on them. I love finding new ways to upgrade pigs in a blanket—like my cheeseburger pigs in a blanket. Swapping the usual crescent roll dough for pizza dough gives them a chewier texture, and stuffing them with melty mozzarella and pepperoni makes them even better.
These little bites check all the boxes for me—warm, salty, and cheesy, all in one easy snack. They’re perfect for Super Bowl, game day, New Year’s Eve, or just because. Honestly, anything wrapped in dough and dipped in sauce is a win, and these disappear fast every time I make them.
If you prefer a more traditional recipe, check out my crescent rolls pigs in a blanket.
Ingredients
- Pizza dough – The base of the recipe, giving these bites a chewy texture with a crisp, golden crust. I used thin crust, but regular works well too.
- Pizza sauce – Adds classic pizza flavor inside the bites and doubles as a dipping sauce.
- Mozzarella cheese – Adds melty cheese inside each bite for the perfect pizza-inspired twist.
- Pepperoni slices – Brings that familiar pizza taste with a little extra spice and flavor.
- Mini Smoked Sausages – The classic “pig” in a blanket.
- Egg – Brushed on top for a golden finish when baked.
- Garlic Powder – Adds a little extra seasoning.
- Dried Oregano – Brings in a hint of herby flavor.
How to make the pigs in a blanket
- Prep – Set your oven to 400 degrees F and line a baking sheet with parchment paper.
- Unroll the dough – Place the pizza dough on a large cutting board or clean countertop, making sure it’s fully unrolled and laying flat.
- Cut the dough – Use a pizza cutter to divide the dough into 24 pieces. Start by cutting the dough in half vertically, then make two more vertical cuts on either side of the center cut to create six long strips. Next, make three horizontal cuts across all six strips to form 24 evenly sized pieces.
- Add the fillings – Spread a small amount of pizza sauce onto each piece of dough. Layer a slice of mozzarella, a pepperoni slice, and a mini smoked sausage on top.
- Wrap – Roll the dough around the fillings and pinch the edges to seal. Place them seam-side down on the prepared cookie sheet.
- Egg wash and season – Beat the egg with a splash of water in a small bowl. Brush the egg wash over the tops of the wrapped pigs, then sprinkle with garlic powder and dried oregano.
- Bake – Bake for 15-18 minutes or until golden brown.
- Serve – Serve hot with extra pizza sauce for dipping.
Variations and Substitutions
- Dough Swap – Use crescent roll dough for a softer, flakier texture.
- Different cheese – Swap mozzarella for cheddar, provolone, or pepper jack for a different flavor.
- Meat options – If you don’t have cocktail weenies use pre-cooked breakfast sausages or hot dogs cut into 1 1/2 inch pieces.
- Spicy kick – Add a sprinkle of red pepper flakes on top with the other seasonings.
- Butter finish – Brush the tops with melted butter mixed instead of the egg wash.
- Herb Topping – Swap dried oregano for basil or an Italian seasoning blend.
Tips for Success
- Use a pizza cutter – A pizza cutter makes it easy to cut the dough into even pieces without stretching or tearing.
- Trim uneven edges – If the dough isn’t perfectly rectangular, trim the edges to create uniform pieces that wrap evenly around the filling.
- Go easy on the sauce – Too much pizza sauce can make the dough harder to seal and cause it to leak while baking. A thin layer is all you need.
- Place seam side down – Arrange the wrapped pigs with the seam side facing down on the baking sheet to keep them from unrolling as they bake.
- Line the pan – Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350-degree F oven for 8-10 minutes or until heated through. Avoid microwaving, as the dough can become soggy.
The pigs in a blanket can be frozen for up to three months. Flash-freeze them on a tray until solid before transferring them to an airtight container or freezer bag for storage. Allow the cookies to thaw at room temperature before enjoying them.
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Pizza Pigs in a Blanket
Ingredients
- 1 (11 ounce) can thin crust refrigerated pizza dough
- 1/4 cup pizza sauce plus more for dipping
- 4 slices mozzarella cheese cut into 6 pieces each
- 24 slices pepperoni
- 24 mini smoked sausages little smokies
- 1 egg beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Unroll the pizza dough onto a large cutting board or clean countertop, making sure it lays flat.
- Use a pizza cutter to divide the dough into 24 equal pieces. Cut in half vertically, then make two more vertical cuts on either side to create six strips. Make three horizontal cuts across the dough to form 24 rectangles.
- Spread a small amount of pizza sauce onto each piece of dough.
- Layer a slice of mozzarella, a pepperoni slice, and a mini smoked sausage on top of each piece.
- Roll the dough around the fillings, pinching the edges to seal, and place seam-side down on the prepared baking sheet.
- Brush the tops with beaten egg, then sprinkle with garlic powder and dried oregano.
- Bake for 15-18 minutes or until golden brown.
- Let cool slightly, then serve with extra pizza sauce for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350 degree F oven for 8-10 minutes or until heated through. Avoid microwaving as the dough can become soggy.
- The pigs in a blanket can be frozen for up to three months. Flash freeze them on a tray until solid before transferring to an airtight container or freezer bag for storage. Allow the cookies to thaw at room temperature before enjoying them.
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.