Pigs in a blanket are a small, finger-food version of a hot dog wrapped in dough and baked. They are often served warm as a party or game-day appetizer with dipping sauces. These popular snacks are inexpensive, easy to eat by hand, and appeal to both kids and adults.
Pigs in a blanket can be enjoyed with a variety of classic sides and dips. They pair wonderfully with creamy mashed potatoes, tangy coleslaw, and fresh garden salad for a well-rounded meal. For those who love a hearty appetizer table, pairing with cheesy macaroni and baked beans.
To balance the richness, this dish also goes great with lighter options. Try serving it alongside crisp cucumber slices, roasted vegetables, or even a bowl of tomato soup.
For drinks, pigs in a blanket pair nicely with sparkling lemonade, cold beer, or a glass of iced tea. These combinations make it easy to serve pigs in a blanket at almost any gathering, from casual picnics to evening get-togethers.
Here’s how to make the pigs in a blanket:
These classic pigs in a blanket are crispy on the outside, juicy on the inside, and perfectly golden every time.
- Servings: 24 pieces
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Calories (per piece): ~110 kcal
- Cuisine: American
- Course: Appetizer / Snack
Ingredients
- 1 can refrigerated crescent roll dough (8 oz)
- 24 mini cocktail sausages (beef or pork)
- 1 large egg
- 1 tablespoon water
Optional but recommended
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- ½ teaspoon poppy seeds or sesame seeds
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into triangles. Cut each triangle lengthwise into 3 equal strips.
- Pat sausages dry with paper towels (this helps the dough stick and bake evenly).
- Wrap one strip of dough tightly around each sausage, overlapping slightly but not stretching the dough.
- Place seam-side down on the baking sheet, spacing them about 1 inch apart.
- Whisk egg and water together. Lightly brush each wrapped sausage.
- (Optional) Brush with melted butter and sprinkle with garlic powder or seeds.
- Bake for 14–16 minutes, rotating the pan once halfway, until deep golden brown.
- Cool for 3–5 minutes before serving.
Nutrition (per piece, approximate)
- Calories: 110 kcal
- Protein: 4 g
- Fat: 7 g
- Saturated fat: 2.5 g
- Carbohydrates: 8 g
- Sugar: 1 g
- Fiber: 0.5 g
- Sodium: 280 mg
- Cholesterol: 18 mg
Notes
- Use mini cocktail sausages, not full-size hot dogs, for even cooking.
- Do not stretch the dough. Stretching causes thin, underbaked spots.
- Always bake on parchment or a silicone mat to prevent soggy bottoms.
- Best served warm but still good at room temperature.
- Make-Ahead & Storage Tips
- Assemble up to 24 hours ahead, cover tightly, refrigerate, then bake fresh.
- Reheat leftovers at 350°F (175°C) for 6–8 minutes to restore crispness.
- Avoid microwaving; it makes the dough chewy.
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