Easy Pigs In A Blanket Recipe

Whenever I host a party, pigs in a blanket always show up. They’re quick, fun, and nobody complains when golden, flaky bites hit the table.

You only need crescent roll dough and cocktail sausages for this easy pigs in a blanket recipe. With just those two, you’ll have a warm appetizer in minutes.

This recipe is super flexible. You can keep it classic with ketchup or mustard.

Try barbecue sauce or ranch for a change. Sprinkle cheese or seasoning on top before baking if you want more flavor.

I love how this snack fits almost any occasion. Game days, holidays, or a quick after-school treat all work.

Why You Will Love Easy Pigs In A Blanket Recipe

You’ll love this recipe because it takes just a few ingredients. You don’t need special skills or fancy tools.

The steps are simple enough for a busy weeknight. This snack works for many occasions.

Make it for game day, family movie night, or a quick after-school bite. Cleanup is easy since you bake them in the oven.

It’s super flexible. Use classic hot dogs, mini sausages, or plant-based options.

Change the dough—crescent rolls, pizza crust, or biscuit dough all work. Here’s why these might come in handy:

• Quick prep: Ready to bake fast.
• Kid-friendly: Perfect size for small hands.
• Customizable: Add cheese, seasoning, or dips.
• Make-ahead option: Wrap them earlier and bake later.

Serve them in different ways. Pair with mustard, ketchup, or barbecue sauce for dipping.

For parties, place them on a platter with toothpicks. Guests can grab and go.

How To Make Easy Pigs In A Blanket Recipe

You only need a few simple ingredients and basic tools. The process is straightforward, and you can add toppings to make it your own.

Ingredients

You don’t need a long list here. The base is crescent roll dough and cocktail sausages.

Use little smokies, cocktail wieners, or cut-up hot dogs. For extra flavor, brush the tops with melted butter or an egg wash before baking.

Optional toppings include:

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Shredded cheese

These add texture and flavor. Keep a variety on hand to experiment.

Instruments

You don’t need much equipment. A baking sheet is the main thing.

If you have parchment paper, line the sheet to prevent sticking. A small knife or pizza cutter will help divide the dough.

A pizza cutter glides more smoothly, but a sharp knife works too. You’ll need a spoon or brush for butter or egg wash.

And of course, an oven set to the right temp is key. Your hands do the rolling.

Step-By-Step Instruction

Start by preheating your oven. Open the can of crescent rolls and separate the dough into triangles.

Cut each triangle into strips so the pieces fit around the sausages. Place one sausage at the wide end of each strip.

Roll it up until the dough covers the sausage. Tuck the tip under so it doesn’t unroll.

Arrange the wrapped sausages on your baking sheet with space between each. Brush the tops with butter or egg wash if you want, then sprinkle toppings.

Bake until the dough is golden brown. Let them cool for a minute or two before serving.

They’re best warm with your favorite dipping sauce.

Tips & Tricks

I’ve made pigs in a blanket so many times for parties. A few simple tricks make them turn out better.

• Leave space between each roll on the baking sheet. The dough puffs up as it bakes.
• Brush the tops with egg wash for a golden, shiny finish.
• Add toppings like sesame seeds or shredded cheese for extra flavor.

Dips make a big difference. Ketchup and mustard are classics, but try mixing honey with mayonnaise for a sweet, creamy dip.

Barbecue sauce or ranch also work if you want variety. If you don’t have cocktail sausages, cut regular hot dogs into smaller pieces.

The recipe works the same way. For a twist, tuck a thin slice of cheddar or pepper jack cheese inside before rolling.

It melts into the sausage and dough for a gooey surprise. When reheating leftovers, use an oven or air fryer for crispness.

Ingredient Substitute

Sometimes you may not have crescent roll dough. You can still make pigs in a blanket with a few swaps.

I’ve tried different options, and they all work with small changes in texture or flavor.

• Puff pastry: This gives a flakier, crispier bite. Cut it into strips before wrapping your sausages.
• Biscuit dough: Makes a softer, bread-like wrap. Roll the dough thinner for a more hearty snack.
• Bacon: Wrap the sausages in thin bacon. Bake until the bacon is crisp and sausage is warm.
• Veggie or cheese fillings: For a vegetarian tray, wrap dough around cheese sticks or cooked veggies.

Each option changes the texture a bit. Mix and match based on what you have.

What To Serve With Easy Pigs In A Blanket Recipe

When you make pigs in a blanket, you’ll want some sides and dips. These bites work as a party appetizer or quick after-school snack.

I’ve found simple dips are always a hit. Honey mustard dip is classic, but ranch, barbecue sauce, or queso work too.

Guests love options, and kids enjoy dipping. For something fresh, pair with crisp veggies or a light salad.

Carrot sticks, celery, or a green salad balance the rich pastry. Warm sides like roasted broccoli or corn on the cob fit in well.

Hearty sides make them feel like a meal. Potato salad, baked beans, or French fries are easy choices.

Pasta salad works great for picnics or game day. Here are some easy pairings:

• Dips: honey mustard, ranch, spicy brown mustard, barbecue sauce
• Veggies: baby carrots, roasted zucchini, steamed green beans
• Hearty sides: potato salad, baked beans, French fries, nachos
• Something sweet: brownies, fruit salad, or ice cream sundaes

How To Store Easy Pigs In A Blanket Recipe

When I started making pigs in a blanket for game nights, I always made too many. The good news is they keep well if you store them right.

Let them cool completely before packing them up. If you put them away warm, the dough gets soggy.

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze them in a freezer-safe bag or container for up to 3 months.
• Reheating: Warm them in the oven at 350°F for 5–10 minutes. The microwave works in a pinch, but the oven keeps the dough crisp.

Store them in single layers with parchment paper in between to prevent sticking. That way, you can grab just what you need later.

If you’re freezing, don’t stress about thawing overnight. Reheat straight from the freezer, and they’ll be ready in about 10–15 minutes in the oven.

Nutritional Value

When you make pigs in a blanket at home, you control the ingredients. The numbers shift a bit with different sausages and pastries, but the basics don’t move much.

For a mini sausage in puff pastry, expect about:

• Calories: ~150 per piece
• Fat: ~10g
• Carbohydrates: ~5g
• Protein: ~5g
• Sodium: around 250–300mg, depending on the sausage

They’re higher in fat thanks to sausage and pastry. Want to lower that? Try turkey or chicken sausage, or go vegetarian.

Crescent roll dough can shift the numbers a bit too. I’ve swapped in low-fat sausage, and it dropped the fat a few grams.

The taste still worked for me. Making them smaller helps cut calories per bite.

If you’re serving these at a party, most folks grab more than one. Two pieces mean about 300 calories, 20g fat, and 10g protein.

That’s good to know if you’re keeping an eye on portions.