Pigs in a Blanket is a tasty appetizer that combines crescent roll dough and cocktail-sized smoked sausages with a delicious Sriracha mayo dip to add a spicy kick to this crowd-pleasing snack.
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Who can resist pigs in a blanket? It’s a classic appetizer for a reason. The classic version is essentially a savory cocktail sausage or a small hot dog, snugly wrapped in a blanket of light and fluffy dough, and then baked to golden perfection.
I love stress-free appetizers like these. They make hosting so much more enjoyable. You only need a few simple ingredients, like store-bought crescent roll dough and cocktail-sized sausages. There’s no need for any complicated steps or fancy techniques. Just unroll the dough, wrap the sausages, and bake them. So simple!
These bite-sized morsels are not only adorable but incredibly addictive and a huge crowd pleaser. So why not? We also love these bacon wrapped sausages, just as easy! Customize your dipping sauces and see how popular these are at your party.
Ingredients Needed:
- Crescent roll dough – this dough comes already perforated so all you have to do is unroll it. You can use puff pastry instead of you want. Just use a pizza cutter to make triangles in the dough.
- Cocktail-sized sausages or hotdogs – There are a lot of options for the type of sausage you use. Keep it simple with cocktail hot dogs, or go with cheese-filled smoked sausages.
- Egg – The egg wash gives the crescent rolls a beautiful golden color and shine. You can skip it, but they don’t look quite as good when baked without the egg.
- Water – to mix with the egg wash.
- Mayonnaise & Sriracha – We make a spicy dipping sauce with these two ingredients to bring a bold kick to the dip, but feel free to swap it with your favorite hot sauce or even some sweet chili sauce for a milder option.
How to Make Pigs in a Blanket
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicon baking mat for easy clean up.
Unroll the crescent dough on a lightly floured surface and separate it into 8 triangles. If you’re using puff pastry, you’ll have to cut the dough into triangles. This is easy with a pizza wheel cutter.
This recipe will either make 8 full-sized pigs in a blanket (using full-size hot dogs), or 24 mini cocktail sausages. If you’re using very small cocktail sausages, cut each triangle into three equal skinny triangles.
Place a sausage on the wide end of a piece of dough. Roll the sausage tightly, overlapping the dough until you reach the end.
Place the rolled sausages on the baking sheet with the end of the dough facing down.
Whisk the egg and water together in a small bowl. Brush the tops of each sausage roll with the egg wash.
Bake until the dough is puffed and golden brown, 12 to 15 minutes.
Stir together the mayo and Sriracha in a small bowl until well combined.
Serve the pigs in a blanket while warm, with the dipping sauce on the side.
Additional Helpful Tips
- Pat the cocktail-sized sausages dry with a paper towel to remove any excess moisture – this helps the dough adhere better.
- Use a pizza cutter or sharp knife to cut the crescent roll dough into even triangles.
- Space the Pigs in a Blanket evenly on the baking sheet to allow for proper air circulation and browning.
- For a fun twist, try adding a small slice of cheese inside each Pig in a Blanket before wrapping it with the dough.
- If making these for a party, consider preparing and wrapping the sausages in advance, then refrigerate them until you’re ready to bake.
Additional Dipping Sauces to Try
Storing Options
Fridge: Place the cooled Pigs in a Blanket in an airtight container and store them in the refrigerator for up to 3-4 days.
Freezer: Store in an airtight container or freezer bag and store them for up to 2 months.
No matter which storage option you choose, always ensure that the Pigs in a Blanket have cooled completely before storing them to prevent condensation and soggy dough. When you’re ready to enjoy them, reheat the Pigs in a Blanket in the oven at a low temperature (around 300°F) for a few minutes until heated through, as this will maintain their crispiness better than using a microwave.
Frequently Asked Questions
Can I make Pigs in a Blanket ahead of time?
Yes, you can prepare and wrap the sausages in advance, then refrigerate them until you’re ready to bake.
What other dipping sauces can I serve?
In addition to Sriracha mayo, you can offer mustard, ketchup, barbecue sauce, honey mustard, or cheese sauce. If you are hosting put out different dips so your guests can choose!
Can I add cheese to my Pigs in a Blanket?
You can add a small slice of cheese inside each Pig in a Blanket before wrapping it with the dough. Choose a cheese that melts well, like cheddar, mozzarella, or Monterey Jack.
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Pigs in a Blanket
Pigs in a Blanket is a tasty appetizer that combines crescent roll dough and cocktail-sized smoked sausages with a delicious Sriracha mayo dip to add a spicy kick to this crowd-pleasing snack.
Ingredients
- 8-ounce can refrigerated crescent roll dough
- 8 hot dogs or 24 cocktail sausages
- 1 large egg
- 1 teaspoon water
- 3/4 cup mayonnaise
- 1/4 cup Sriracha
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough on a lightly floured surface and separate into 8 triangles. If you're using small cocktail sausages, cut each triangle into three equal skinny triangles.
- Place a sausage on the wide end of a piece of dough. Roll the sausage tightly, overlapping the dough until you reach the end.
- Place the rolled sausages on the baking sheet with the end of the dough face down.
- Whisk the egg and water together in a small bowl. Brush the tops of each sausage roll with the egg wash.
- Bake until the dough is puffed and golden brown, 12 to 15 minutes.
- Stir together the mayo and Sriracha in a small bowl until well combined.
- Serve the pigs in a blanket while warm, with the dipping sauce on the side.