This easy semi-homemade pigs in a blanket recipe is a quick, 15-minute appetizer perfect for game day or a party. Learn how to make the best pigs in a blanket using crescent roll dough, a simple egg wash, and a flavorful garlic butter finish.
What makes this recipe great
Oh, game day in this house is exciting, and honestly? The food is almost more important than the actual game. And nothing, I mean nothing, beats the classic pigs in a blanket.
I used to buy them frozen until I realized that using Crescent Roll Dough to make semi-homemade ones is the ultimate “mom shortcut” that just tastes better. My secret is a couple of easy upgrades that take them from basic to “gourmet.” This recipe is so good, you won’t even think about searching for another one.
- ⚡️ 15-Minute Prep: You’re in and out of the kitchen before the first quarter starts.
- 🏈 Kid-Approved: My kids crush these before I can even get a platter on the table.
- 🤫 The “Elevated” Secret: Garlic butter and coarse salt make them taste fancy without any extra work.
- 🧼 Easy Cleanup: One baking sheet, a cutting board and a bowl/brush for mustard and egg wash. That’s it!
Ingredients we’re going to use
Here are a few tips and ingredient swaps to make sure this recipe is perfect for your family.
- The Sausages: I use a package of classic smoked cocktail sausages.
- The Dough: Pillsbury is my go-to. I haven’t found a store-brand that puffs up quite the same way.
- Mustard (Optional but Recommended!): A thin layer of Dijon mustard adds a sophisticated tang that cuts through the fat of the sausage. My family actually prefers it this way!
- The Toppings: My kids refuse to eat these with any seeds on them 😂! I usually leave half plain and sprinkle the “adult” ones with that amazing everything but the bagel seasoning.
- Garlic Butter (Game Changer!): Yes, you can use regular butter, but the garlic butter is worth the flavor upgrade.
- Dipping Sauces: Ketchup and honey mustard are classic, but check out my dip ideas below!
Let’s see how we make this:
Before you begin, heat your oven to 375°F. Line a baking sheet with parchment paper.
Step 1
Prep those smokies.
Remove the sausages from their packaging and pat them bone dry with paper towels. A dry sausage means a crispy blanket!
Step 2
The dough strategy.
Unroll that glorious, easy crescent roll dough. Separate it into triangles. This is where you can add that extra flavor (see my tip above!). Brushing it with mustard before you cut the triangles smaller is WAY easier.
Step 3
Cut small triangles.
Use a pizza cutter or sharp knife to cut each triangle lengthwise into 3 thin strips. You should have 24 triangles.
Step 4
Roll ’em up.
Place a cocktail sausage at the wider end of a dough triangle and roll it up toward the pointy end. You want the dough to overlap in the middle, leaving the ends of each sausage exposed so they get nice and golden. Place them on your baking sheet, seam-side down.
Step 5
The “Gourmet” egg wash & toppings
Whisk together the water and the egg. Lightly brush the tops of the dough. I leave half plain and sprinkle the “adult” ones with seasoning – or handle it however is perfect for your family!
Step 6
Bake and finish.
Bake on the middle rack until the dough is puffed up and golden brown—about 12-15 minutes. Make sure they are golden, not pale, for the best texture!
While they are in the oven, melt that garlic butter. As soon as the pigs in a blanket come out, immediately brush lightly with the melted butter.
Time to serve!
Serve these warm, as soon as they are cool enough to touch comfortably.
We usually use basic ketchup and honey mustard (the store-bought kind is fine!). But here are some other ideas:
- Fry Sauce: A simple 3-ingredient blend of ketchup, Greek yogurt (for a healthier swap), and a pinch of paprika. It’s creamy, tangy, and much better than plain ketchup.
- Spicy Sriracha Aioli: When the kids are in the other room, I break out this one. It’s just mayo, Sriracha, lime juice, and a little garlic powder.
- Beer Cheese Dip: If you’re hosting, a warm beer cheese dip is always a hit.
Tl; dr: All the important stuff a glance
- Quick recipe rundown: Dry smokies. Unwrap dough, separate and brush with mustard. Cut into smaller triangles, wrap around smokies. Egg wash, sprinkle with toppings and bake. Brush with melted garlic butter or butter and serve.
- Don’t skip drying the smokies – it keeps extra moisture at bay and helps the dough to puff up as much as possible.
- Egg wash carefully – make sure to egg wash in a thin, even layer without any dry spots. The egg wash gives you that beautiful glossy finish; but adding too much can give you an “eggy” taste.
This is one of the best quick and easy appetizers, it’s such a favorite for us – right alongside sheet pan nachos, slow cooker lil smokies and sticky bbq meatballs!
Homemade Pigs in a Blanket
Ingredients
- 1 (12 to 14-oz) package smoked cocktail sausages
- 1 (8-oz) can refrigerated crescent roll dough
- Dijon mustard or spicy brown mustard (optional)
- 1 teaspoon water
- 1 large egg
- coarse salt (sesame seeds, poppy seeds, everything but the bagel seasoning, parmesan… optional and to taste)
- 2 tablespoons garlic butter (melted (OR regular butter))
- favorite dipping sauces (to serve)
Instructions
- Prep: Heat oven to 375°F. Line a baking sheet with baking parchment.
- Prepare sausages: Remove the sausages from their packaging and pat dry using paper towels. Set aside.1 (12 to 14-oz) package smoked cocktail sausages
- Prepare dough: Unroll the refrigerated crescent roll dough on a clean surface you can cut on. Separate the dough into triangles along the perforated seams. If you want, brush each triangle THINLY with mustard for some extra flavor. Use a pizza cutter or sharp knife to cut each triangle lengthwise into 3 thin triangles, 24 in total.1 (8-oz) can refrigerated crescent roll dough, Dijon mustard or spicy brown mustard
- Assemble: Place a cocktail sausage at the wider end of a dough triangle and roll up towards the pointy end. You want the dough to overlap in the middle and the ends of each sausage exposed. Place on the prepared baking sheet, seam down. Repeat with the remaining sausages and dough.
- Egg wash: Whisk together the water and the egg. Lightly brush the tops of the dough. You can sprinkle them with salt or your favorite topping, or leave them plain.1 teaspoon water, 1 large egg, coarse salt
- Bake: Bake on the middle rack until the dough is puffed up and golden brown – about 12-15 minutes.
- Brush with butter: While the pigs in blanket are in the oven, melt the garlic butter or regular butter. Once they are out of the oven, immediately brush lightly with melted butter (if you used seeds to sprinkle on, just lightly dab on the butter.)2 tablespoons garlic butter
- Serve: Serve warm with your favorite dipping sauces.favorite dipping sauces
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