Pigs in a Blanket
Is there anything better than biting into a warm, golden piggy in a blanket? Honestly, I could make a meal out of these little guys.
I’ve served them at birthday parties, for game-day spreads, and even as a lazy Friday night dinner (lazy times are real, don’t judge).
Kids cheer. Adults fight over the last one. I swear, if someone showed up with a tray of mini piggies in a blanket, world peace would be within reach. It’s just that simple.
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It pretty much ticks every box: crispy, salty, buttery, bite-sized, and always welcome at any gathering.
You can hold one in each hand and pretend you’re just “sampling.” And, honestly, the whole process is a little therapeutic—rolling up those tiny sausages in dough like warm pastry hugs.
So grab your apron (or don’t, no one’s judging), and let’s get rolling.
Ingredients
Let’s break down what you’ll need to make these mini piggies in a blanket. I keep things classic, but I’ve got some shortcuts and swaps if you want to get creative.
No shame in tweaking to fit your vibe or pantry situation.
- 1 refrigerated can of croissant dough (with 12 croissants)
- Any brand works. If you want flakier, buttery layers, go for the “buttery” or “flaky” kind.
- Crescent roll dough works perfectly too. I use the cheap stuff and never regret it.
- 24 cocktail sausages (pre-cooked)
- Lil’ Smokies are the usual pick. Turkey or chicken versions are just as tasty if you like things leaner.
- Vegetarian? Grab veggie dogs or smoked tofu strips for a fun twist. Even cheese sticks cut into small pieces can work.
- 1-2 eggs, beaten (for egg wash)
- Don’t skip this. It’s the secret to that glossy, golden bakery look.
- A splash of milk or cream in the egg wash adds extra shine.
- 1 tsp poppy seeds, for sprinkling
- Optional, yes, but I love the look and subtle crunch. You can swap for sesame seeds or leave them off.
Optional Add-Ons:
- Cheese: Slide a tiny strip of cheddar or pepper jack inside with the sausage for a gooey surprise.
- Seasonings: Garlic powder, onion powder, or a sprinkle of paprika on top before baking.
- Dips: Ketchup is classic. Grainy mustard is always a hit. BBQ sauce, ranch, or even hot honey—go wild.
How to Make Piggies in a Blanket
Rolling up these piggies feels like arts and crafts with snacks as the prize. If you’re trying to keep little hands busy, let the kids help out. It’s easy, even for first-timers or “I never bake” types.
1. Preheat Your Oven
Set your oven to the temperature on the croissant dough can. Usually, that’s 350°F (175°C). Don’t skip the preheat, or you’ll end up with weirdly raw or chewy bottoms. Nobody wants that.
2. Prep Your Dough
Pop that can of croissant dough. (Isn’t the pop the best part?) Unroll the dough and separate along the perforated lines. You’ll get 12 triangles.
Slice each triangle in half—it’s easier than you think. Just eyeball it, starting at the tip and working down to the wide end. You want 24 skinny triangles, perfect for wrapping.
3. Wrap Those Piggies
Here’s where the fun starts. Place a cocktail sausage at the wide end of a dough triangle, then roll it up.
That’s it! If you want extra flavor, tuck in a tiny strip of cheese before rolling.
Line up your piggies on a parchment-covered baking sheet. Give them some space so you don’t end up with a dough blob. These little sausages need elbow room to turn golden all around.
4. Brush with Egg Wash
Whisk your egg (add a splash of milk if you’re fancy). Brush each rolled piggy with egg wash. I love this step—it turns basic dough into glossy, bakery-style perfection.
Sprinkle with poppy seeds. Or don’t! Want to skip the seeds? No one will riot. If you’re using sesame seeds or everything bagel spice, now’s the time.
5. Bake to Golden Perfection
Slide the tray into the oven. Set a timer for 15 minutes, but keep an eye out after 13. You want them puffy, golden, crispy on the edges, and baked through.
Oven moods change, so poke one if you must—just make sure the dough isn’t raw in the middle.
My kitchen smells like a cozy bakery at this point, and it’s honestly hard not to sneak one early.
6. Cool (Briefly!) and Serve with Dips
Give them five minutes to cool. I know, that’s the hardest part.
If you’re feeling wild, serve with a full dip buffet—ketchup, spicy mustard, barbecue sauce, or anything that lets you double-dip guilt-free.
Pigs in a Blanket
Ingredients
- 1 refrigerated can of croissant dough with 12 croissants
- 24 cocktail sausages pre-cooked
- 1-2 eggs beaten (for egg wash)
- 1 tsp poppy seeds for sprinkling
Instructions
- Preheat your oven to the temperature indicated on the croissant dough package. This is usually around 350°F (175°C).
- Open the refrigerated can of croissant dough and carefully unroll it. You'll find 12 triangular pieces of dough.
- Cut along the perforated lines of the dough triangles to make 24 smaller triangles. This will provide enough dough to wrap around each mini sausage.
- Take one of the smaller dough triangles and place a mini sausage at the wide end of the triangle. Roll the dough around the sausage. Repeat with all the sausages and dough triangles.
- In a small bowl, beat the eggs. Using a pastry brush or your fingers, lightly brush each wrapped sausage with the beaten egg. This will help the dough brown nicely during baking.
- Sprinkle poppy seeds over the egg-washed dough-wrapped sausages. This adds a pleasant visual appeal and a subtle nutty flavor.
- Place the prepared mini piggies in a blanket on a baking sheet lined with parchment paper. Make sure to leave some space between each one to allow for even baking.
- Put the baking sheet in the preheated oven and bake for about 15-18 minutes, or until the piggies in a blanket are golden brown and the dough is cooked through.
- Once baked, remove the mini piggies in a blanket from the oven and let them cool slightly before serving. You can serve them with your favorite dipping sauces like ketchup, mustard, or barbecue sauce.
