Pigs in a Blanket is one of those classic appetizers that should be at every gathering! Made with just a few ingredients and ready in under half an hour, they’re perfect for a crowd. Even better, they come with a homemade dipping sauce!
Pigs In A Blanket
Pigs in a blanket have been an American party staple since the 1950s (although the recipe itself dates back even farther). From holidays to showers to game days, these little wonders have been dipped, dunked, and devoured for decades. And it’s no secret why they’re so popular. Who doesn’t love juicy mini sausages wrapped in sweet, fluffy dough? You can dip them in a ton of different sauces or make your own like I have in this recipe. They take minimal effort to prepare and the recipe makes a big batch so you don’t have to worry about feeding a crowd. They’re the perfect two bite appetizer for any occasion!
It’s party time! Get into the festivities with more crowd pleasing appetizers like these savory Sausage Balls or a basket of Homemade Pretzel Bites with Beer Cheese Dip!
Can these be made ahead of time?
Partially, yes. The pigs in a blanket can be assembled ahead of time but I recommend baking just before serving so they’re nice and warm and at their best. While they can be reheated, the dough just doesn’t have the same texture when going through the process twice.
How To Make Pigs In A Blanket
For the Pigs in a Blanket:
- Preheat. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Unroll. Unroll the crescent dough and cut each triangle in half to create 2 triangles. Do this with all of the dough.
- Wrap. Carefully wrap each small sausage in the dough. Start at the widest end and roll toward the tip. To make sure everything stays together, place the seam sides down on the sheet.
- Whisk. In a small bowl, whisk together the egg and water to create the egg wash.
- Brush. Brush the wash over the tops of each pig in a blanket. Sprinkle the everything bagel seasoning over top.
- Bake. Bake for 12-15 minutes, until the dough is a golden brown and has puffed up in texture.
For the sauce:
- Whisk. In a small bowl, whisk together the ketchup and mayonnaise.
- Season. Add in the garlic and onion powder, Cajun seasoning, salt, pepper, and hot sauce (if using). Whisk again to combine.
- Adjust. Taste and adjust seasonings as needed.
- Serve. Once the sausages are out of the oven, let cool for a few moments before serving with sauce. Enjoy!
Storing Pigs In A Blanket
Leftovers can be kept in an airtight container in the fridge for 3 days. Let them fully cool to room temp prior to storing so they don’t get soggy!
Ingredients Notes for Pigs In A Blanket
For the pigs in a blanket:
- Crescent Roll Dough – You’ll need 2 packages, any brand you like.
- Lil Smokies – 1 14 oz bag of lil smokies (or party sausage equivalent).
- Egg – This will help give the tops of the crescent rolls a beautiful golden color and glossy sheen.
- Water – Mixed with the egg, this is called an egg wash and is used in baking to help brown the dough without burning it.
- Seasoning – I used everything bagel seasoning for these but you could just use some pretzel salt or your own blend.
For the sauce:
- Ketchup – Use a sriracha ketchup for extra spice!
- Mayonnaise – I know some people are miracle whip over mayonnaise. You can substitute but the overall flavor will be different. Experiment at your own risk!
- Seasonings – Onion powder, garlic powder, Cajun seasoning, and salt and pepper.
- Hot Sauce – A dash or two, add more if you’d like some heat to the sauce otherwise it just adds some depth to the flavors.
Enjoy!
~Nichole
Pigs in a Blanket
Ingredients
- 2 8-oz Packages Crescent Roll Dough
- 1 14-oz Package Lil Smokies
- 1 Large Egg
- 1 Tablespoon Water
- 1 Tablespoon Everything Bagel Seasoning
Sauce ingredients:
- 1/4 Cup Ketchup
- 1/4 Cup Mayonnaise
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Cajun Seasoning
- A Few Dashes Hot Sauce to taste
- Salt and Pepper to taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Unroll the crescent dough and cut each triangle in half lengthwise to create 2 smaller triangles.
- Wrap each little sausage with the dough, starting at the wide end and rolling toward the tip, then place them seam side down on the baking sheet.
- Whisk together the egg and water in a small bowl to make an egg wash, then brush it onto the tops of the wrapped sausages.
- Sprinkle the bagel seasoning evenly over each one.
- Bake for 12-15 minutes, or until golden brown and puffed.
- While they bake, whisk together all the sauce ingredients in a small bowl and season with salt and pepper if needed.
- Let the pigs in a blanket cool for a few minutes before serving warm with the sauce and freshly minced parsley for garnish.
