I never have leftovers when these golden, flaky pigs in a blanket hit the table. One bite and everyone wants to know the secret behind that irresistible little crunch.
I’m obsessed with Pigs in a Blanket Please because they hit that salty, buttery, bite-size snack craving without pretending to be fancy. I love the way refrigerated crescent roll dough wraps around cocktail sausages and bakes up flaky at the edges, soft in the middle, and ridiculously easy to keep grabbing.
And yes, I always tell myself I’ll have just three. Never happens.
These little guys belong at parties, lazy dinners, football nights, or random Tuesday cravings when I want something fun and unapologetically snacky. But the best part?
That first dip, that quick crunch, that juicy center. Total trouble.
Ingredients
- Crescent roll dough brings that soft, buttery wrap everyone grabs first from the tray.
- Cocktail sausages add the salty, meaty bite that makes these feel like party food.
- The egg helps the tops turn glossy and golden, like you tried harder.
- Water or milk loosens the egg wash, so it brushes on nice and easy.
- Melted butter makes them richer and a little more snacky.
Not mad about it.
- Poppy seeds or sesame seeds add tiny crunch and make them look less plain.
- Mustard brings tang and cuts the richness, especially if you like bold bites.
- Ketchup keeps it classic and kid-friendly.
Basically, nobody complains when it’s there.
- Plus, these ingredients are simple, but together they hit that cozy, nostalgic snack vibe.
Ingredient Quantities
- 1 (8 ounce) package refrigerated crescent roll dough
- 24 cocktail sausages or mini hot dogs (about 14 to 16 ounces)
- 1 large egg
- 1 tablespoon water or milk
- 2 tablespoons melted butter (optional)
- 1 tablespoon poppy seeds or sesame seeds (optional)
- Mustard or ketchup for serving (optional)
How to Make this
1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease it.
2. Unroll the crescent roll dough and press seams to seal; cut the dough into 24 equal strips or small triangles large enough to wrap each cocktail sausage.
3. Place a cocktail sausage on one end of a dough strip and roll up, sealing the edge slightly; repeat with all sausages and arrange seam side down on the prepared baking sheet.
4. In a small bowl beat the egg with 1 tablespoon water or milk to make an egg wash.
5. Brush each wrapped sausage with the egg wash to promote browning.
6. If using, brush melted butter over the tops for extra richness.
7. If desired, sprinkle poppy seeds or sesame seeds evenly over the buttered or egg washed tops.
8. Bake in the preheated oven for 12 to 15 minutes or until the dough is puffed and golden brown.
9. Remove from the oven and let cool on the baking sheet for 2 to 3 minutes.
10. Serve warm with mustard or ketchup for dipping.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper or nonstick spray
4. Sharp knife or pizza cutter (to divide dough)
5. Small mixing bowl
6. Fork or small whisk (for egg wash)
7. Pastry brush (for egg wash and melted butter)
8. Measuring spoon (for seeds or butter)
9. Spatula or tongs (to transfer finished pigs in a blanket)
FAQ
Pigs In A Blanket Please Recipe Substitutions and Variations
- Crescent roll dough: use thawed puff pastry, biscuit dough rolled thin, or refrigerated pizza dough cut into triangles
- Cocktail sausages: substitute mini smoked sausages, regular hot dogs cut into thirds, or plant based/vegan mini sausages
- Egg + water/milk wash: brush with milk alone, melted butter, or a vegan option like aquafaba for shine
- Poppy seeds or sesame seeds: swap for everything bagel seasoning, coarse salt, or grated Parmesan for a savory crust
Pro Tips
– Chill the crescent dough briefly before cutting and rolling. Slightly firmer dough is easier to handle and gives neater, more uniform little pigs in a blanket.
– Tuck the seam underneath each roll and place them seam side down on the pan. That helps prevent unrolling and keeps the tops smooth and glossy.
– Give the egg wash a gentle brush rather than a heavy coat. A thin, even layer browns beautifully without making the dough soggy; add the melted butter after baking if you want extra richness without weighing them down.
– For even baking, rotate the pan halfway through the time and space the rolls with a little gap so hot air can circulate. Serve warm within 10 minutes for best texture and flavor.
Pigs In A Blanket Please Recipe
I never have leftovers when these golden, flaky pigs in a blanket hit the table. One bite and everyone wants to know the secret behind that irresistible little crunch.
24
servings
86
kcal
Equipment: 1. Oven
2. Baking sheet
3. Parchment paper or nonstick spray
4. Sharp knife or pizza cutter (to divide dough)
5. Small mixing bowl
6. Fork or small whisk (for egg wash)
7. Pastry brush (for egg wash and melted butter)
8. Measuring spoon (for seeds or butter)
9. Spatula or tongs (to transfer finished pigs in a blanket)
Ingredients
1 (8 ounce) package refrigerated crescent roll dough
24 cocktail sausages or mini hot dogs (about 14 to 16 ounces)
1 large egg
1 tablespoon water or milk
2 tablespoons melted butter (optional)
1 tablespoon poppy seeds or sesame seeds (optional)
Mustard or ketchup for serving (optional)
Directions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease it.
- Unroll the crescent roll dough and press seams to seal; cut the dough into 24 equal strips or small triangles large enough to wrap each cocktail sausage.
- Place a cocktail sausage on one end of a dough strip and roll up, sealing the edge slightly; repeat with all sausages and arrange seam side down on the prepared baking sheet.
- In a small bowl beat the egg with 1 tablespoon water or milk to make an egg wash.
- Brush each wrapped sausage with the egg wash to promote browning.
- If using, brush melted butter over the tops for extra richness.
- If desired, sprinkle poppy seeds or sesame seeds evenly over the buttered or egg washed tops.
- Bake in the preheated oven for 12 to 15 minutes or until the dough is puffed and golden brown.
- Remove from the oven and let cool on the baking sheet for 2 to 3 minutes.
- Serve warm with mustard or ketchup for dipping.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 30g
- Total number of serves: 24
- Calories: 86kcal
- Fat: 6.3g
- Saturated Fat: 2.4g
- Trans Fat: 0.04g
- Polyunsaturated: 0.4g
- Monounsaturated: 1.3g
- Cholesterol: 14mg
- Sodium: 153mg
- Potassium: 36mg
- Carbohydrates: 4.7g
- Fiber: 0.2g
- Sugar: 0.4g
- Protein: 3g
- Vitamin A: 33IU
- Vitamin C: 0mg
- Calcium: 6mg
- Iron: 0.23mg
