The Ultimate Pigs in a Blanket

Why Make This Recipe

Pigs in a Blanket are a classic snack that everyone loves. They are easy to make and perfect for parties, game days, or just a fun bite at home. This recipe combines the savory taste of mini sausages with soft, flaky crescent roll dough. It’s a simple dish that kids and adults alike will enjoy.

How to Make The Ultimate Pigs in a Blanket

Ingredients

• 1 package of cocktail wieners or mini sausages
• 1 package of crescent roll dough
• 1 cup of shredded cheese (optional)
• 1 teaspoon of garlic powder (optional)
• 1 teaspoon of mustard (for serving)
• 1 teaspoon of ketchup (for serving)

Directions

1. Preheat the oven to 375°F (190°C).
2. Unroll the crescent roll dough and cut it into triangles.
3. Place a cocktail wiener or mini sausage at the base of each triangle of dough.
4. If using cheese, add a small amount on top of the sausage.
5. Roll the dough around the sausage, starting from the base of the triangle and rolling to the point.
6. Place the wrapped sausages on a baking sheet lined with parchment paper.
7. Sprinkle garlic powder on top if desired.
8. Bake in the oven for 12-15 minutes or until golden brown.
9. Serve warm with mustard and ketchup.

How to Serve The Ultimate Pigs in a Blanket

To serve, place the hot Pigs in a Blanket on a platter and provide bowls of mustard and ketchup for dipping. They make a great appetizer for gatherings or a tasty snack during movie nights.

How to Store The Ultimate Pigs in a Blanket

If you have leftovers, you can store them in an airtight container in the fridge for up to three days. To reheat, simply pop them in the oven for a few minutes until warm.

Tips to Make The Ultimate Pigs in a Blanket

• Make sure not to overfill the dough with cheese, as it may ooze out while baking.
• Experiment with different types of sausages or cheese to find your favorite combination.
• For extra flavor, add some herbs or spices to the dough before rolling it.

Variation

You can use puff pastry instead of crescent roll dough for a different texture. Additionally, try adding a slice of jalapeño for a spicy kick!

FAQs

1. Can I freeze Pigs in a Blanket?
Yes! You can freeze them before baking. Just wrap them up tightly and bake them from frozen, adding a few extra minutes to the cooking time.

2. How can I make them healthier?
You can use turkey or chicken sausage and whole wheat crescent dough for a healthier version.

3. Can I skip the cheese?
Absolutely! The cheese is optional, and you can still enjoy delicious Pigs in a Blanket without it.

Pigs in a Blanket

These Ultimate Pigs in a Blanket combine savory mini sausages wrapped in flaky crescent roll dough, making them a perfect snack for parties and gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 package of cocktail wieners or mini sausages
• 1 package of crescent roll dough
• 1 cup of shredded cheese optional
• 1 teaspoon of garlic powder optional

Serving Condiments

• 1 teaspoon of mustard for serving
• 1 teaspoon of ketchup for serving

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Unroll the crescent roll dough and cut it into triangles.
3. Place a cocktail wiener or mini sausage at the base of each triangle of dough.
4. If using cheese, add a small amount on top of the sausage.
5. Roll the dough around the sausage, starting from the base of the triangle and rolling to the point.
6. Place the wrapped sausages on a baking sheet lined with parchment paper.
7. Sprinkle garlic powder on top if desired.
8. Bake in the oven for 12-15 minutes or until golden brown.

Serving

1. Serve warm with mustard and ketchup.

Notes

For extra flavor, add some herbs or spices to the dough before rolling it. Make sure not to overfill the dough with cheese, as it may ooze out while baking. You can use puff pastry instead of crescent roll dough for a different texture.