These Pigs In A Blanket are the kind of recipe you make when you want something fast, unfussy, and impossible to dislike. They’re tiny, handheld, and golden — perfect for game day, a kid-friendly snack, or a last-minute appetizer when friends arrive unexpectedly. I keep the method straightforward so you can focus on the rolling and baking, not on complicated steps.
The recipe uses store-ready ingredients and a simple egg wash for color. That means the result is reliable: flaky dough wrapped around smoky little sausages, finished with seeds or a pinch of coarse salt for texture. Make them in big batches; they disappear fast.
Below you’ll find a shopping checklist, the exact step-by-step bake instructions, plus tips from my test kitchen to prevent soggy bottoms and over-browning. No fancy equipment, no mystery ingredients — just an easy, crowd-pleasing snack that delivers every time.
What to Buy
Ingredients
- 1 package mini cocktail smokies (48 in pkg) — the star protein; already cooked and small enough to wrap whole.
- 2 cans Pillsbury crescent rolls — pre-cut dough triangles speed assembly and give the classic flaky finish.
- 1 egg (beaten) — provides shine and helps seeds stick; brush lightly.
- sesame seeds (and/or poppy seeds) — optional topping for crunch and visual appeal.
- 1 tablespoon coarse salt (optional) — sprinkle sparingly if you want extra seasoning on top.
Step-by-Step: Pigs In A Blanket
- Preheat the oven to 375°F (190°C). Line one or two baking sheets with parchment paper or lightly grease them.
- Open both cans of Pillsbury crescent rolls and unroll the dough. Separate the dough into the pre-cut triangles (there will be 16 total from two cans).
- Cut each triangle crosswise into 3 equal strips (from the wide end toward the point) to yield 48 small dough strips.
- Place a mini cocktail smokie on the wide end of a dough strip. Roll the dough around the smokie toward the tip so the seam is on the bottom. Repeat with the remaining smokies and dough strips, placing each wrapped smokie on the prepared baking sheet about 1 inch apart.
- Beat the egg in a small bowl. Using a pastry brush or spoon, lightly brush the top of each wrapped smokie with the beaten egg.
- Sprinkle sesame seeds and/or poppy seeds over the egg-washed tops. If using, sprinkle the coarse salt sparingly on top (optional).
- Bake on the center oven rack for about 12–15 minutes, or until the dough is puffed and golden brown.
- Remove from the oven and let cool for 2–3 minutes. Serve warm (for example, with mustard or ketchup).
Why It’s Crowd-Pleasing
Pigs In A Blanket hit a lot of comfort-food triggers at once: buttery dough, savory sausage, and a handheld format that makes them easy to eat standing up. They require almost no prep and take under 20 minutes in the oven, which keeps momentum in any gathering. People like them because they’re familiar — no divisive flavors — and because you can serve a dozen or a hundred with the same basic method.
Visual appeal matters, too. The glossy egg wash and sesame or poppy seeds add contrast and texture, turning a simple finger food into something that looks put-together. And because the smokies are pre-cooked, you’re really just warming and browning, which cuts the chance of error.
Ingredient Swaps & Substitutions
Here are safe substitutions if you need them. Keep the preparation nearly the same; no new quantities are required.
- Mini cocktail smokies — swap for small fully cooked sausages or cut larger hot dogs into bite-sized pieces.
- Pillsbury crescent rolls — use refrigerated biscuit dough or pre-rolled puff pastry if you prefer a flakier crust, but expect differences in texture and bake time.
- Egg (beaten) — use a milk or cream wash in the same small amount for a softer sheen or skip the wash for a pale finish.
- Sesame/poppy seeds — try everything bagel seasoning, flaky sea salt, or omit toppings entirely for plain bites.
Equipment Breakdown
You don’t need much. These items make the process smooth:
- Baking sheet(s) — at least one; two if you’re making the full batch and want even spacing.
- Parchment paper or nonstick spray — prevents sticking and eases cleanup.
- Pastry brush or spoon — for applying the beaten egg.
- Sharp knife or bench scraper — for cutting the dough triangles into three strips each.
- Small bowl — to beat the egg.
- Oven mitts and cooling rack — for safe removal and quick cooling.
Pitfalls & How to Prevent Them
Common mistakes are easy to fix if you know what to watch for.
- Under-rolled ends that unravel in the oven — roll with a snug but gentle tension and place the seam side down on the baking sheet to keep them sealed.
- Soggy bottoms — don’t overcrowd the pan. Give each piece about 1 inch of space so hot air circulates and the bottoms crisp.
- Over-browned tops — check at the 12-minute mark. Oven temps vary; if the tops are browning too fast, move the sheet to a lower rack or tent lightly with foil.
- Seeds burning — sprinkle seeds after the first 4–6 minutes of baking if you have an older oven that runs hot. Alternatively, reduce oven temp by 10–15°F and extend bake time slightly.
- Uneven baking — center the sheet on the middle rack and rotate halfway if your oven has hot spots.
Warm & Cool Weather Spins
These little bites adapt well to seasonal serving ideas.
- Warm-weather: Serve room temperature on a platter with an assortment of dipping sauces — herb mustard, sweet chili, and tangy barbecue. They travel well to picnics and potlucks.
- Cool-weather: Offer them straight from the oven with warm, spicy mustard or a creamy cheese dip. Add a small bowl of hot sauce or caramelized onion jam for a cozy, richer flavor profile.
- Outdoor grilling: For a smoky edge, finish them on a hot grill for 30–60 seconds to pick up grill marks. Watch closely so the dough doesn’t char.
Notes from the Test Kitchen
I tested the full 48-piece batch to check spacing, bake time, and topping behavior. A few practical observations:
- Cutting each pre-cut triangle into three strips yields consistent, bite-sized pieces that take 12–15 minutes to bake. If you make strips larger or smaller, adjust the time and spacing accordingly.
- Beating the egg thoroughly ensures even color. If you don’t have a pastry brush, tap the beaten egg on the dough with a spoon — less control but still effective.
- Leave the seam of the dough on the bottom. It acts as the closure and keeps the smokie enclosed as the dough expands.
- If you want slightly chewier dough, let the wrapped pieces sit on the sheet for 5–8 minutes before baking; the dough relaxes and holds shape better.
Shelf Life & Storage
Store cooled Pigs In A Blanket in an airtight container at room temperature for up to 24 hours. For longer keeping, refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven for 7–10 minutes to restore crispness — avoid microwaving if you want flaky crusts, as microwaving makes them soft.
To freeze: flash-freeze a single layer on a sheet until firm, then transfer to a freezer-safe bag for up to 1 month. Reheat from frozen on a parchment-lined baking sheet at 375°F (190°C) for 12–16 minutes, checking for even browning.
Reader Q&A
Q: Can I assemble these ahead of time? A: Yes. Assemble on baking sheets, cover tightly, and refrigerate for up to 24 hours. Brush with egg and bake just before serving. If refrigerated, add a minute or two to the bake time.
Q: Do the smokies need to be pre-cooked? A: The mini cocktail smokies in the package are already cooked; wrapping and baking simply heats them through and browns the dough.
Q: Can I make them vegetarian/vegan? A: Yes. Use pre-cooked vegetarian sausages and swap the egg wash for plant milk or a light oil brush to get some color. Baking time remains similar but watch closely for browning.
Q: What if I only have one can of crescent rolls? A: Scale down the smokies accordingly or cut larger strips so fewer pieces are made. Keep in mind bake time may change with different sizes.
Before You Go
Pigs In A Blanket are a small investment of time for a big return: quick assembly, short bake, and wide appeal. Stick to the simple method here on your first try — pre-cut triangles, three strips each, snug rolls, and an egg wash — and you’ll get consistent, golden results. Then, once you’re comfortable, play with toppings and dips to make them yours.
Make a double batch if you’re feeding company. They vanish faster than you expect, and the leftovers heat up beautifully. Happy baking — and enjoy the easy wins.
Pigs In A Blanket
Ingredients
Ingredients
- 1 packagemini cocktail smokies 48 in pkg
- 2 cansPillsbury crescent rolls
- 1 egg beaten
- sesame seeds and/or poppy seeds
- 1 tablespooncoarse salt optional
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Line one or two baking sheets with parchment paper or lightly grease them.
- Open both cans of Pillsbury crescent rolls and unroll the dough. Separate the dough into the pre-cut triangles (there will be 16 total from two cans).
- Cut each triangle crosswise into 3 equal strips (from the wide end toward the point) to yield 48 small dough strips.
- Place a mini cocktail smokie on the wide end of a dough strip. Roll the dough around the smokie toward the tip so the seam is on the bottom. Repeat with the remaining smokies and dough strips, placing each wrapped smokie on the prepared baking sheet about 1 inch apart.
- Beat the egg in a small bowl. Using a pastry brush or spoon, lightly brush the top of each wrapped smokie with the beaten egg.
- Sprinkle sesame seeds and/or poppy seeds over the egg-washed tops. If using, sprinkle the coarse salt sparingly on top (optional).
- Bake on the center oven rack for about 12–15 minutes, or until the dough is puffed and golden brown.
- Remove from the oven and let cool for 2–3 minutes. Serve warm (for example, with mustard or ketchup).
Equipment
- Aluminum Baking Sheet (2 pack)
Notes
If you can’t find mini cocktail smokies, you can use different types of sausage or hot dogs. Use your favorite sausage, such as a chicken sausage, andouille or even smoked sausages.
All leftovers should be stored in an airtight container or wrapped in foil/cling wrap (tightly) in the fridge for up to a week! Again, you can freeze these little pigs for up to a month if you want to keep them longer
You can heat refrigerated pigs in a blanket by microwaving them, placing them in a crockpot on warm for20-30 minutes, or you can reheat them in the oven. If using the oven, place them on a baking sheet at 350℉and bake for 8-10 minutes.
