Crescent Roll Pigs in a Blanket are a timeless appetizer that combines simplicity with crowd-pleasing flavor. Featuring savory sausage wrapped in flaky, buttery crescent roll dough, these bite-sized treats are perfect for parties, game days, or casual gatherings.
Ingredients You’ll Need
- 1 refrigerated can of croissant dough with 12 croissants
- 24 cocktail sausages (pre-cooked), I use Beef Lit’l Smokies
- 1-2 eggs beaten (for egg wash)
- 1 tsp poppy seeds for sprinkling
How to Make Crescent Roll Mini Pigs in a Blanket
1. Preheat your oven to the temperature specified on the crescent roll dough package, typically around 350°F (175°C).
2. Carefully open the can of refrigerated crescent roll dough and unroll it onto a clean surface. You will see 12 triangular pieces.
3. Using a knife or kitchen scissors, cut along the perforated lines to separate the triangles. Then, cut each triangle in half lengthwise to create 24 smaller triangles, ensuring you have enough to wrap each mini sausage.
4. Place a mini sausage at the wider end of each dough triangle. Roll the dough around the sausage until it is fully enclosed. Repeat this process with the remaining sausages and dough triangles.
5. In a small bowl, beat the egg. Using a pastry brush, lightly brush the surface of each wrapped sausage with the beaten egg to promote an even golden brown finish during baking.
6. Sprinkle poppy seeds over the egg-washed dough for added flavor and visual appeal.
7. Place the wrapped sausages onto a parchment-lined baking sheet, ensuring there is adequate space between each one for even baking.
8. Transfer the baking sheet to the preheated oven and bake for 15–18 minutes, or until the dough is cooked through and golden brown.
9. Remove the crescent roll pigs in a blanket from the oven and allow them to cool slightly before serving. Serve warm with your choice of dipping sauces, such as ketchup, mustard, or barbecue sauce.
Crescent Roll Mini Pigs in a Blanket
Ingredients
- 1 refrigerated can of croissant dough with 12 croissants
- 24 cocktail sausages (pre-cooked) I use Beef Lit'l Smokies
- 1-2 eggs beaten (for egg wash)
- 1 tsp poppy seeds for sprinkling
Instructions
- Preheat your oven to the temperature specified on the crescent roll dough package, typically around 350°F (175°C).
- Carefully open the can of refrigerated crescent roll dough and unroll it onto a clean surface. You will see 12 triangular pieces.
- Using a knife or kitchen scissors, cut along the perforated lines to separate the triangles. Then, cut each triangle in half lengthwise to create 24 smaller triangles, ensuring you have enough to wrap each mini sausage.
- Place a mini sausage at the wider end of each dough triangle. Roll the dough around the sausage until it is fully enclosed. Repeat this process with the remaining sausages and dough triangles.
- In a small bowl, beat the egg. Using a pastry brush, lightly brush the surface of each wrapped sausage with the beaten egg to promote an even golden brown finish during baking.
- Sprinkle poppy seeds over the egg-washed dough for added flavor and visual appeal.
- Place the wrapped sausages onto a parchment-lined baking sheet, ensuring there is adequate space between each one for even baking.
- Transfer the baking sheet to the preheated oven and bake for 15–18 minutes, or until the dough is cooked through and golden brown.
- Remove the crescent roll pigs in a blanket from the oven and allow them to cool slightly before serving. Serve warm with your choice of dipping sauces, such as ketchup, mustard, or barbecue sauce.
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