Pigs in a Blanket
Classic mini sausages wrapped in flaky crescent dough, perfect for parties and snacks.
10 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1 package (8 oz) mini sausages or hot dogs
- 1 can (8 oz) refrigerated crescent dough
- 1 egg (for egg wash)
- 1 tbsp sesame seeds (optional)
- 1 tbsp mustard or ketchup (for dipping)
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the crescent dough and separate it into triangles along the perforated lines.
Cut each triangle into smaller strips, about 1-inch wide, to fit the mini sausages.
Wrap each sausage with a strip of dough, starting from the wide end and rolling toward the tip. Place seam-side down on the baking sheet.
Whisk the egg with a splash of water to make an egg wash. Brush the tops of the wrapped sausages lightly with the egg wash.
Sprinkle sesame seeds on top if desired. Bake for 12-15 minutes or until golden brown. Serve warm with mustard or ketchup.
Chef's Tips
- Dough Tip: Chill the dough for 10 minutes before rolling for easier handling.
- Cheesy Twist: Add a small slice of cheese before wrapping the sausages for extra flavor.
- Spicy Kick: Use spicy sausages or add a dash of hot sauce to the egg wash.
- Make Ahead: Assemble ahead and refrigerate until ready to bake.
- Freezing: Freeze unbaked pigs in a blanket on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes.
