The cocktail party landscape has seen many trends come and go, but few appetizers command the room quite like Pigs in a Blanket. This classic finger food bridges the gap between nostalgic childhood snacks and the sophisticated demands of a modern game-day spread. By combining the buttery, flaky layers of refrigerated pastry with the savory snap of a smoked sausage, you create a handheld treat that is nearly impossible to stop eating. Whether you are hosting a formal holiday gathering or looking for a quick Saturday afternoon snack, these bite-sized rolls offer a reliable crowd-pleasing result with minimal effort.
Table of Contents
Ingredients
To ensure your appetizers turn out exactly like the traditional favorites, gather these specific items:
- 1 (8-ounce) can refrigerated crescent roll dough
- 16 cocktail-sized smoked sausages
- 8 slices American processed cheese, cut in half (Optional)
Instructions
- Prepare for Baking: Heat your oven to three hundred seventy five Fahrenheit. Take a large baking sheet and either line it with a piece of parchment paper or give it a light coating of non-stick cooking spray to prevent any sticking.
- Section the Pastry: Open the can of crescent dough and unroll it. Separate the dough along the perforated lines into triangles. Use a knife or a pizza cutter to slice each triangle in half lengthwise, creating two narrower, skinny strips of dough from each original triangle.
- Assemble the Rolls: Take one cocktail sausage and place it at the wider end of a dough strip. If you are including cheese, place one small half-slice of American cheese directly under the sausage before you begin moving.
- Secure the Wrap: Carefully roll the sausage forward toward the pointed tip of the dough strip, ensuring the pastry is wrapped tightly around the meat.
- Arrange on the Pan: Place the assembled rolls onto your prepared baking sheet. Ensure the seam side—where the point of the dough ends—is facing down against the pan to keep them from unrolling during the bake.
- Bake to Perfection: Slide the tray into the center of the oven. Bake for twelve to fifteen minutes, or until the pastry has puffed up significantly and turned a deep golden brown.
- Serve: Remove from the oven and serve while they are still hot and the cheese is melty.
Mastering the Golden Pastry Wrap
While the process of making Pigs in a Blanket is straightforward, paying attention to the sensory details ensures a professional finish every time. When you pull the crescent dough from the refrigerator, try to work with it while it is still chilled. If the dough becomes too warm, the butter content makes it soft and stretchy, which can lead to uneven wrapping.
As the trays enter the three hundred seventy five Fahrenheit oven, the air inside the dough begins to expand. You will notice a distinct buttery aroma filling the kitchen after about eight minutes. This is your cue to start checking for doneness. Look for a uniform mahogany color on the ridges of the dough. If the bottoms are browning too quickly while the tops remain pale, you may need to move the tray to a higher rack.
A common mistake is rolling the dough too loosely. If there is too much air between the sausage and the “blanket,” the steam from the meat can make the inside of the pastry soggy. Aim for a snug fit, and always ensure that the tail end of the triangle is tucked firmly underneath the weight of the sausage.
Pro Tips for the Best Results
- Cold Dough Strategy: Only take your crescent rolls out of the fridge the moment you are ready to cut and roll. Chilled dough holds its shape better and results in more distinct layers.
- Dry the Sausages: Before rolling, pat the cocktail sausages dry with a paper towel. Excess moisture or brine on the surface of the meat can cause the dough to slip or become gummy during the baking process.
- The Shine Factor: For a glossy, bakery-style finish, whisk one egg with a teaspoon of water and lightly brush the tops of the dough before baking. This gives the rolls a beautiful sheen.
- Seam Placement: Always double-check that the “point” of the dough triangle is underneath the sausage on the baking sheet. This acts as an anchor so the pastry doesn’t “tongue out” as it expands.
- Uniform Sizing: Try to cut your dough strips as evenly as possible. Consistency in dough thickness ensures that every piece in the batch finishes cooking at the exact same time.
- Avoid Overcrowding: Give each roll at least one inch of space on the baking sheet. This allows the hot air to circulate around the entire “blanket,” ensuring the sides get as crispy as the tops.
Variations and Substitutions
- The Everything Bagel Style: After applying an egg wash, sprinkle the tops of the dough with a blend of poppy seeds, sesame seeds, dried garlic, and onion before sliding them into the oven.
- Spicy Kick: Use a spicy variety of cocktail sausage or add a tiny sliver of jalapeño inside the wrap along with the American cheese.
- Herb Infusion: Mix a small amount of dried parsley or rosemary into the dough by pressing it lightly into the triangles before you roll the sausages.
- Biscuit Style: If you prefer a denser, more bread-like exterior, you can use refrigerated biscuit dough flattened out and cut into strips, though the bake time may increase by a few minutes.
Serving Suggestions
These appetizers are incredibly versatile when it comes to presentation. For a classic look, pile them high on a wooden board with small porcelain ramekins filled with yellow mustard or spicy brown mustard. The acidity of the mustard cuts through the richness of the buttery pastry perfectly.
If you are serving these at a sports-themed event, a side of warm barbecue sauce or even a honey mustard dip adds a sweet and smoky element that pairs well with the smoked sausages. For a kid-friendly lunch, serve them alongside a pile of crisp apple slices or carrot sticks to balance out the savory flavors.
FAQs
Can I make these ahead of time?
You can assemble the rolls up to four hours in advance. Keep them covered with plastic wrap on a baking sheet in the refrigerator, then bake them fresh right before your guests arrive.
Why did my pastry stay doughy on the inside?
This usually happens if the oven wasn’t fully preheated or if the sausages were very wet when they were rolled. Ensure your oven is at three hundred seventy five Fahrenheit and the sausages are patted dry.
Can I use full-sized hot dogs?
Yes, though you will need to cut the hot dogs into thirds or quarters to match the size of the crescent dough strips, or use the entire dough triangle for a full-sized version.
How do I store leftovers?
Place any remaining rolls in an airtight container and keep them in the refrigerator. They are best reheated in a toaster oven or a standard oven at three hundred Fahrenheit to restore the crispness of the pastry.
Nutrition Information
| Nutrient | Amount Per Serving |
| Calories | 458 |
| Total Fat | 32g |
| Carbohydrates | 25g |
| Protein | 17g |
Disclaimer
Nutrition information is an estimate and may vary based on preparation and ingredients used.
PrintThe Ultimate Golden Crescent Pigs in a Blanket
These Pigs in a Blanket are the ultimate party appetizer. Made with buttery crescent roll dough, savory cocktail sausages, and melty American cheese, they are baked to golden perfection in just 15 minutes.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
1 (8-ounce) can refrigerated crescent roll dough
16 cocktail-sized smoked sausages
8 slices American processed cheese, cut in half (Optional)
Instructions
1. Preheat the oven to 375 Fahrenheit. Line a baking sheet with parchment paper or lightly coat with cooking spray.
2. Separate crescent dough into triangles; cut each triangle in half lengthwise to create narrower strips.
3. Place one cocktail sausage on the wide end of each strip. If using cheese, add a small piece underneath the sausage.
4. Roll up the dough tightly around the sausage toward the point.
5. Place rolls, seam-side down, on the prepared baking sheet.
6. Bake in the preheated oven until golden brown and puffed, about 12 to 15 minutes.
7. Serve hot with your choice of dipping sauces.
Notes
Brushing the tops with an egg wash before baking creates a shiny, professional finish.
Always place the dough ‘point’ or seam-side down to prevent unrolling during the bake.
Pat the sausages dry with a paper towel before rolling to ensure the pastry stays crisp.
Nutrition
- Serving Size: 2 rolls
- Calories: 458
- Sugar: 0g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 60mg
