Making Pigs in a Blanket

The crescent dough (or puff pastry, if you prefer!)-wrapped mini cocktail weiners are baked till golden brown.

Put cheese inside, sprinkle sesame seeds or everything bagel seasoning on top, and serve Pigs in a Blanket with your favorite dips!

These are almost always on our appetizer table, along with baked wings, grape jelly meatballs, and of course, our beloved spinach artichoke dip.

The Ideal Starter

The dough is used to encase juicy small smokies, which are then baked till golden.

• They are quite simple to make with only 2 ingredients.
• For simple entertaining, these can be prepared, chilled, and wrapped in plastic up to 24 hours in advance.
• No little smokes? Hot dogs and breakfast sausages should be cut into 1.5′′ pieces.
  The cook time will be roughly the same if you use whole dogs to produce larger pigs in blankets.

Pigs in a Blanket Recipe

Making pigs in a blanket out of crescent rolls couldn’t be simpler!

1. Before wrapping up crescent rolls, cut them open and into 1-inch pieces.
2. Unroll each slice, then encircle a mini-smokie (pinch the seams closed).
3. Place on a baking sheet seam side down.
4. Serve after baking (per the recipe below).

Changes and Variations

Although it’s optional, I adore cheese in these! If you can find them, use the little cheese-filled smokies. If not, when you wrap the dough over the smokies, you may also add a little piece of processed cheese or even pepper jack cheese!

You can bake them with everything seasoning, garlic powder, or poppy seeds after brushing them with a little butter or egg wash.

• Change the crescent roll dough for puff pastry or biscuit dough.
• If desired, place some American cheese inside each.

Have Extras?

Most likely not, but if you do have some remaining, store them in the refrigerator for a few days or the freezer for later.

Reheat by defrosting in the refrigerator and heating thoroughly in an air fryer or oven set to 350°F.

These simple Pigs in a Blanket can be served with honey mustard, ketchup, barbecue sauce, or chili sauce.

1. Turn on the 375°F oven.
2. Crack open each biscuit can. Before unrolling, cut each roll into 1″ pieces. Cut each piece into four strips after unrolling. (Although cutting and the number of pieces are important, you only need enough to cover each smokie.)
3. Each smoke is wrapped in dough, pinched shut, and then placed seam-side down on a pan.
4. 12–14 minutes of baking, or until browned Serve hot.

Notes

• For simple entertaining, they can be made and chilled up to 24 hours in advance.
• If desired, place some American cheese inside each.
• No little smokes? Cut cooked breakfast sausage or hot dogs into 1.5 “pieces (or even make larger pigs in blankets with whole dogs, the cooking time should remain close to the same).
• If desired, sprinkle sesame seeds, poppy seeds, or whatever flavoring is on top after brushing with butter or egg wash.

Nutrition