🐷 How To Make Pigs In A Blanket

There’s something uniquely comforting about a warm, savory pig in a blanket.

I remember making these countless times for family gatherings and game nights, always seeing them vanish first from the appetizer spread.

This guide comes from years of perfecting that perfect balance of crispy pastry and juicy sausage, ensuring your pigs in a blanket are a guaranteed hit.

Quick Overview

By following these steps, you’ll create a batch of delightful, golden-brown pigs in a blanket, perfect for any occasion or just a tasty snack.

They’re surprisingly simple to make, even for first-timers.

Time needed: 15 minutes prep, 15-20 minutes bake time (Total: 30-35 minutes)
Difficulty: Beginner
What you’ll need: Cocktail sausages, crescent roll dough, a baking sheet, and an oven.

Step-by-Step Instructions

Step 1: Gather Your Ingredients and Preheat Your Oven

Before you begin, get everything ready. This makes the whole process smoother and more enjoyable.

Preheating ensures your oven is at the correct temperature from the moment your pigs in a blanket go in, leading to even baking.

Preheat your oven to 375°F (190°C).
Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Gather your ingredients: one package (8 oz) refrigerated crescent roll dough and one package (14 oz) cocktail-sized smoked sausages (such as Lit’l Smokies).

Pro Tip: Always check the expiration date on your crescent roll dough. Fresh dough makes for the best puff and texture.

Step 2: Prepare the Crescent Roll Dough

The crescent roll dough is the “blanket” for your “pigs.” Handling it correctly sets the stage for perfectly wrapped sausages.

Working on a clean, lightly floured surface will prevent the dough from sticking as you unroll and cut it.

Open the package of crescent roll dough.
Unroll the dough onto your prepared surface. It will typically come in a single sheet, perforated into eight triangles.
Separate the dough along the perforations into individual triangles.

Step 3: Cut the Dough Triangles for Wrapping

Cutting the dough triangles into smaller strips ensures each sausage gets a neat, snug blanket without too much excess dough.

This step is key for achieving that classic pigs in a blanket look and proportion.

Take each crescent roll triangle.
Cut each triangle lengthwise into two or three narrower triangles. A pizza cutter works wonderfully for this.
Aim for strips that are roughly 1 to 1.5 inches wide at their widest point.

Pro Tip: For mini pigs in a blanket, cut each triangle into three strips. For slightly larger ones, two strips per triangle work well. Adjust based on the size of your sausages.

Step 4: Prepare the Cocktail Sausages

Most cocktail sausages come pre-cooked, so they just need to be drained and ready for wrapping.

Ensure they are dry to prevent the dough from becoming soggy during baking.

Drain the liquid from the package of cocktail sausages.
Pat the sausages dry with a paper towel. This helps the dough adhere better and bake up crispier.

Step 5: Wrap the Sausages in Dough

This is where the “pigs in a blanket” truly come to life. The wrapping technique is simple but important for a secure blanket.

Starting from the widest part of the dough strip ensures a good base and a neat taper.

Place one cocktail sausage at the wide end of a dough strip.
Roll the sausage tightly towards the narrow tip of the dough triangle.
Pinch the seam at the end of the dough to seal it securely.
Repeat this process until all sausages are wrapped.

Pro Tip: Don’t roll too loosely, or the dough might unravel during baking. A snug wrap gives the best results.

Step 6: Arrange on the Baking Sheet and Add Optional Toppings

Proper spacing on the baking sheet allows hot air to circulate, ensuring all sides of your pigs in a blanket bake evenly and become golden.

Adding toppings now can enhance flavor and visual appeal.

Place the wrapped pigs in a blanket seam-side down on your prepared baking sheet.
Arrange them about 1 inch apart to prevent them from sticking together.
Optional: For extra flavor and shine, lightly brush the tops of the dough with an egg wash (one egg beaten with a tablespoon of water) or melted butter.
Optional: Sprinkle with sesame seeds, poppy seeds, or a pinch of garlic powder for added taste and texture.

Step 7: Bake Until Golden Brown

Baking is the final step where the dough puffs up, turns golden, and the sausages heat through.

Keep an eye on them towards the end to prevent over-baking.

Bake for 15-20 minutes, or until the crescent roll dough is puffed, golden brown, and cooked through.
Check for doneness. The dough should look fully baked and have a slightly crisp texture.

Step 8: Cool Slightly and Serve

While tempting to dig in immediately, a brief cooling period helps the pigs in a blanket set and prevents burnt mouths.

Serve them warm with your favorite dipping sauces for the ultimate experience.

Remove the baking sheet from the oven.
Let the pigs in a blanket cool on the baking sheet for 2-3 minutes before transferring them to a serving platter.
Serve warm with classic dips like honey mustard, ketchup, or spicy brown mustard.

Common Mistakes to Avoid

Over-rolling the Dough

Some people tend to roll the crescent dough too thin, believing it will make it crispier. However, excessively thin dough can lead to it tearing easily or becoming too brittle when baked, losing that pleasant chewiness.

The dough should be just thin enough to wrap snugly around the sausage without stretching it to its breaking point. A good thickness allows for proper puffing and a soft interior.

Under-baking

Pulling your pigs in a blanket out of the oven too soon can result in pale, doughy, and unappetizing pastry. The dough won’t be fully cooked, and it might taste raw.

Always wait until the dough is a rich, golden brown color. This indicates it’s cooked through, has a pleasant crispy exterior, and the sausage inside is perfectly heated.

Overcrowding the Pan

Placing too many pigs in a blanket too close together on the baking sheet prevents proper air circulation around each one. This can lead to uneven baking, with some parts remaining pale and others getting too brown.

Always leave at least an inch of space between each wrapped sausage. This allows the heat to distribute evenly, ensuring every pig in a blanket bakes to perfection.

Using Cold Sausages

While not a disaster, using sausages straight from the fridge can slightly extend baking time or lead to the dough cooking faster than the sausage heats through. The temperature difference can be noticeable.

For best results, let your cocktail sausages come to room temperature for about 15-20 minutes before wrapping. This promotes more even heating of both the sausage and the dough.

Troubleshooting

Pigs Are Soggy

If your pigs in a blanket come out with a soggy bottom or a generally soft, unappealing texture, it’s often due to moisture. This can happen if the sausages weren’t properly drained and patted dry before wrapping.

Ensure you thoroughly pat the sausages dry with paper towels. Also, avoid brushing too much egg wash or butter on the dough, as excess liquid can lead to sogginess. Make sure your oven is fully preheated too.

Dough Unwraps

When the dough unravels during baking, it usually means it wasn’t sealed tightly enough. A loose wrap or an unpinched seam allows the dough to expand and unroll as it cooks.

Make sure to roll the sausage snugly in the dough, starting from the widest part. Critically, pinch the narrow tip of the dough firmly against the rolled section to create a secure seal that will hold up in the oven.

Pigs Are Too Brown (or not brown enough)

Uneven browning can be frustrating. If they’re too brown, your oven might be running hot, or you baked them too long. If they’re too pale, the oven might be cool, or they need more time.

Invest in an oven thermometer to ensure your oven’s temperature is accurate. Adjust baking time as needed, and for even browning, rotate the baking sheet halfway through the cooking process. If one side of your oven consistently browns more, this rotation is key.

Key Takeaways

Always preheat your oven to the correct temperature for consistent baking results.
Pat cocktail sausages dry to prevent soggy dough and ensure crispiness.
Cut crescent roll dough into appropriate strips for neat, even wrapping.
Roll sausages snugly in the dough and pinch the seam to prevent unraveling.
Space pigs in a blanket adequately on the baking sheet for uniform cooking.
Bake until deeply golden brown for the best texture and flavor.

Frequently Asked Questions

Can I make these ahead of time?

Yes, you can prepare pigs in a blanket ahead of time. Wrap the sausages in dough, then arrange them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours before baking.

You can also freeze them unbaked. Place them on a baking sheet in the freezer until solid, then transfer to a freezer-safe bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.

What kind of sausages work best?

Cocktail-sized smoked sausages, often labeled “Lit’l Smokies,” are the classic choice and highly recommended for their flavor and size. You can also experiment with mini hot dogs or even small pieces of fully cooked breakfast sausage for a different twist.

Just ensure they are pre-cooked and appropriately sized for wrapping with crescent dough.

Can I freeze pigs in a blanket after baking?

Absolutely! Once baked and fully cooled, pigs in a blanket can be frozen. Place them in a single layer on a baking sheet in the freezer until solid, then transfer them to a freezer-safe bag or container.

They will keep well for up to 1-2 months. Reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.

What dips go well with them?

Pigs in a blanket are incredibly versatile when it comes to dipping sauces. Classic choices include honey mustard, ketchup, and spicy brown mustard. For something a little different, try a creamy ranch dressing, barbecue sauce, or even a sweet and sour sauce.

A simple cheese dip or a sriracha mayonnaise can also add an exciting kick to your appetizer spread.

Our Top Recommended Finds

Good Quality Baking Sheet: A sturdy, non-stick baking sheet ensures even heat distribution and prevents sticking. Look for one with raised edges to keep everything contained.
Parchment Paper: An absolute game-changer for easy cleanup and consistent non-stick baking. It also helps prevent the bottoms from getting too dark.
Pizza Cutter: While a knife works, a pizza cutter makes quick and clean work of slicing the crescent dough triangles into perfect strips. It’s a handy tool for many kitchen tasks.

Your Next Culinary Adventure Awaits!

You’ve now mastered the art of making perfect pigs in a blanket, a timeless appetizer that always brings smiles.

These little bundles of joy are more than just food; they’re a warm invitation to gather, share, and enjoy simple pleasures.

Why not try experimenting with different seasonings on the dough, or even a sprinkle of cheese before baking? Get creative and make them your own!