You know that magic when a platter hits the table and disappears in seconds? That’s pigs in a blanket for you. Simple, comforting, and pure joy, wrapped in buttery dough.
Their appeal is all about being uncomplicated—sausages as the “pigs,” dough as the “blanket.” First appearing in a kids’ cookbook in the 1950s, they’ve been a party favorite ever since.
Their popularity makes perfect sense. In a world of fancy dishes, pigs in a blanket are a quick, dependable crowd-pleaser. They’re the snack that always delivers, no matter how many you eat.
A bite-sized classic that bridges generations and tastes effortlessly. Pretty impressive for such a simple treat, right?
Ingredients Needed for the Recipe
Here’s the beautiful shortlist. The core recipe is famously two ingredients, but a few extras take it from great to legendary.
- Refrigerated Crescent Roll Dough (1 can): This is your “blanket.” It bakes up flaky, soft, and rich, creating that perfect golden shell.
- Cocktail-Smoked Sausages (1 package): The “pigs!” Patting them dry is a small but crucial step—it helps the dough stick and get crispy.
- 1 Large Egg: Whisked with a splash of water for an egg wash. This is your edible glue and gives the rolls that gorgeous, shiny, bakery-style finish.
- Everything Bagel Seasoning (optional): A modern twist that adds a fantastic crunch and a burst of savory flavor on top.
Your Dipping Sauce Trio
Now, the dips. These are what turn a familiar snack into a conversation. You can make one, or go for all three and let people have their own dipping adventure. Each one comes together in about sixty seconds flat.
- For the Spicy Mayo: Just stir together mayonnaise and chili-garlic sauce. It’s creamy, it’s got a kick, and it’s utterly addictive.
- For the Maple-Dijon: Whisk Dijon mustard with real maple syrup. This is the sweet, tangy, sophisticated option that cuts through the richness perfectly.
- For the Quick Ranch: Mix sour cream, pickle juice, and fresh chives. It’s tangy, herby, and ridiculously refreshing.
How to make ?
Step 1 – Prep Your Dough & Oven
First, get your oven heating to 375°F. Cold dough is easier to work with, so unroll that crescent sheet onto a lightly floured surface right from the fridge. Separate the dough at the perforations so you have eight triangles. Then, take each triangle and slice it lengthwise into three long, skinny triangles. You’ll end up with 24 little dough strips, ready for wrapping.
Step 2 – Roll the Little Piggies
Place one dry cocktail sausage on the wide end of a skinny dough triangle. Now, just roll it up snugly toward the pointy tip. The dough will overlap beautifully. Set each wrapped sausage on a parchment-lined baking sheet, seam-side down, so the point is tucked underneath. Repeat, repeat, repeat—it’s strangely satisfying work.
Step 3 – Shine & Season
In a small bowl, whisk that egg with a teaspoon of water until it’s completely smooth. Using a pastry brush, give each little roll a gentle, glistening coat of this egg wash. This is the moment to shower them with everything bagel seasoning, if you’re using it. Then, slide the tray into the oven.
Step 4 – Bake & Make the Dips
Bake them for 12 to 15 minutes. You’re waiting for that perfect, golden-brown color and a puffed-up dough. While they’re baking, grab a few small bowls and mix up your dipping sauces. Seriously, just stir each set of ingredients together until they’re smooth. You’ll be done before the oven timer dings.
Step 5 – Serve Immediately
The only hard and fast rule? Serve these warm. Transfer them to a platter, arrange the dipping bowls alongside, and watch the magic happen. The combination of that hot, flaky pastry and the savory sausage is the whole point, so dig in right away.
Make-Ahead & Swaps
You can absolutely get a head start for a party. Simply assemble the pigs in a blanket the night before, place them on the baking sheet, and cover the whole tray tightly with plastic wrap. Keep it in the fridge. When you’re ready, just brush with egg wash, sprinkle, and bake—you might add a minute or two to the bake time since they’ll be cold. No crescent dough? No problem. Refrigerated biscuit dough, cut into strips, works wonderfully. For a flakier, more elegant bite, puff pastry is a fantastic swap. Just keep an eye on the oven, as baking times can vary slightly.
Tips
- Pat those sausages dry with a paper towel. It seems minor, but a damp sausage will steam the dough from the inside and prevent that ideal crispiness.
- Don’t overcrowd the baking sheet. Give each pig in its blanket a little breathing room for even heat circulation and browning.
- Use genuine maple syrup for the dip. The deep, caramelized flavor is irreplaceable compared to pancake syrup.
- Got leftovers? They reheat surprisingly well in an air fryer or a toaster oven for a few minutes to re-crisp.
Beyond the Cocktail Frank
This formula is wonderfully flexible. Want to make a bigger version? Use full-sized hot dogs, cut into thirds. Pre-cooked chicken sausages, smoked andouille, or even little veggie dogs work beautifully. For a fun twist, try adding a thin slice of cheese on the dough before you roll.
The world is your oyster, or, well, your pig in a blanket. The method stays the same, inviting you to make it your own. So go ahead, wrap, bake, and dip into something timeless.
Pigs in a Blanket Recipe
Description
This timeless appetizer combines mini sausages wrapped in buttery crescent dough, baked until golden and irresistible! Perfect for holiday parties, game day, or any gathering—these bite-sized treats disappear fast. With optional everything bagel seasoning and three easy dipping sauces, they’re simple to make but feel special enough for any occasion.
Ingredients
Pigs in a Blanket
Spicy Mayo Dipping Sauce
Maple-Dijon Dipping Sauce
Quick Ranch
Instructions
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Preheat the oven to 375°F (190°C).
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On a lightly floured surface, unroll the crescent dough. Separate it into 8 triangles. Cut each triangle into 3 thin strips (you’ll have 24 total).
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Place one sausage at the wide end of a dough strip and roll it toward the point, wrapping snugly. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining dough and sausages.
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In a small bowl, whisk the egg with 1 tsp water to make an egg wash. Brush over all pigs in a blanket and sprinkle with everything bagel seasoning if desired.
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Bake for 12–15 minutes, or until the dough is puffed and golden brown.
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While baking (or just before serving), prepare the dipping sauces: Mix ingredients for Spicy Mayo, Maple-Dijon, and Quick Ranch in separate bowls until smooth.
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Serve warm with your choice of dipping sauces.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 13gg20%
- Saturated Fat 4.5gg23%
- Trans Fat 0gg
- Cholesterol 45mgmg15%
- Sodium 620mgmg26%
- Potassium 180mgmg6%
- Total Carbohydrate 15gg5%
- Dietary Fiber 0gg0%
- Sugars 3gg
- Protein 8gg16%
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Assemble unbaked pigs in a blanket the night before, cover tightly, and refrigerate. Bake just before serving.
- Dough swaps: Try biscuit dough or puff pastry—adjust bake time as needed.
- Sausage options: Use chicken, turkey, or vegetarian cocktail sausages for variety.
- Dip ideas: Beyond the recipes here, ketchup, mustard, or BBQ sauce work great too!
