Mom's Best Recipes
Recipe

Crescent Roll Pigs in a Blanket

Flaky crescent dough wrapped around mini sausages, baked until golden and crisp. Simple, fast, and wildly snackable with plenty of sauce options.

Author By Matt Campbell
4.8
A parchment-lined baking sheet filled with golden crescent roll pigs in a blanket, baked until flaky and browned, with a small bowl of mustard on the side on a warm kitchen counter
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Pigs in a blanket are the kind of snack that makes people hover near the oven like it is a live sporting event. And when you use crescent roll dough, you get the best parts fast: flaky layers, crisp edges, and a buttery vibe that tastes like you tried harder than you did.

This version keeps the ingredient list simple, but I am giving you a few low-drama upgrades that make a big difference: a quick egg wash for shine, a seasoning dust that leans deli-bagel (or soft pretzel if you finish with pretzel salt), and a couple of cheese options if you want them to feel a little more grown up.

Ingredients on a kitchen counter including a can of crescent roll dough, cocktail sausages, shredded cheese, an egg, and small bowls of mustard and spices

Why It Works

  • Flaky outside, juicy inside: Crescent dough bakes up tender with crisp edges while the sausage stays snappy and warm.
  • Fast and forgiving: No rising, no kneading, no stress. If your wraps look imperfect, they still bake beautifully.
  • Easy to scale: This recipe makes 24 pieces, which is plenty for about 6 to 8 people as an appetizer. Doubling it is basically just opening another can.
  • Endless dip potential: Mustard, honey mustard, spicy ketchup, ranch, queso, or a quick maple Dijon. Pick your personality.

Pairs Well With

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Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container for up to 3 days.

Reheat for best texture: Bake at 350°F for 6 to 10 minutes, or until hot throughout and re-crisped. An air fryer at 350°F for 3 to 5 minutes is also excellent, again cooking until heated through.

Microwave: Works in a pinch, but the crescent dough will soften. If you microwave, do 15 to 25 seconds, then finish in a hot toaster oven if you can.

Freezer: Freeze baked pigs in a blanket on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F for 12 to 15 minutes, or until heated through.

Common Questions

Common Questions

Do I need to pre-cook the mini sausages?

No. Most cocktail sausages (mini franks) are fully cooked. You are really just heating them through and baking the dough until golden. If you are using raw sausage links, cook them first and cool before wrapping.

Why do my crescent rolls split open?

Usually it is one of two things: the dough was stretched too thin, or it got warm and sticky while you were wrapping. Keep the dough cold, do not over-stretch, and pinch the seam gently underneath each piece.

Can I add cheese?

Absolutely. Add a small pinch of shredded cheddar, pepper jack, or mozzarella on the wide end before you roll. Aim for about 1 teaspoon per piece so it stays tucked inside instead of melting out.

How do I keep the bottoms from getting soggy?

Use parchment paper, leave a little space between pieces, and bake until the tops are deeply golden. Pale dough equals soft bottoms. If your oven runs cool, add 2 to 3 minutes.

Can I make these ahead?

Yes. Assemble up to 8 hours ahead, cover tightly, and refrigerate on the baking sheet. Brush with egg wash right before baking.

Unbaked crescent roll pigs in a blanket arranged in rows on a parchment-lined baking sheet, ready to go into the oven

I used to think pigs in a blanket were strictly a kid-food situation until I made them for a game night and watched a room full of adults suddenly forget how to act. The tray hit the table, and it was gone in minutes. Now I treat them like a blank canvas. Sometimes it is classic mustard and ketchup. Sometimes it is cheddar and everything bagel seasoning with a little pretzel salt on top. Either way, the goal stays the same: crisp edges, warm centers, and a little chaos around the dipping sauces.