Pigs in a Blanket
Pigs in a blanket are a classic finger food perfect for any party or gathering. Wrapped in crescent roll dough and baked to perfection, they’re a crowd-pleaser that everyone will love.
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Table of Contents
- About Pigs in a Blanket
- What are pigs in a blanket?
- What’s in pigs in a blanket?
- Do you have to use crescent roll dough?
- Can you make pigs in a blanket ahead of time?
- How long are pigs in a blanket good for?
- How to store pigs in a blanket
- Can you freeze pigs in a blanket?
- How to reheat pigs in a blanket
- What to serve with pigs in a blanket?
- What can you add to pigs in a blanket?
- What variations are there for pigs in a blanket?
- Notes & tips for pigs in a blanket
- More delicious party appetizers
- How to make pigs in a blanket
- Recipe Details
About Pigs in a Blanket
Are you looking for a crowd-pleasing appetizer that’s sure to please everyone? Then search no further than pigs in a blanket! These little bites are a classic favorite that are perfect for parties, potlucks, and game day gatherings.
What are pigs in a blanket?
Pigs in a blanket are a simple and delicious appetizer consisting of sausages or hot dogs wrapped in puff pastry or crescent roll dough. The dough is then baked until it’s golden brown and crispy, creating a savory and satisfying snack that’s perfect for sharing. This appetizer is thought to have originated in the United Kingdom in the 1950s and was popularized in the 1990s in a cookbook by Delia Smith.
What’s in pigs in a blanket?
To whip up this delicious appetizer, you’re going to need the following ingredients for a plate full of fun:
- Lit’l Smokies – Small, fully-cooked sausages made from a blend of beef, pork, and spices. They’re convenient and versatile, making them a popular addition to appetizers and snacks. However, you can also use any other type of pre-cooked sausages or hotdogs in this recipe.
- Crescent dough – A versatile, pre-made dough that’s perfect for making quick and easy snacks and appetizers. You can either use storebought (a single eight-ounce tube of dough) or you can make your own.
- Unsalted butter, dried minced onion, Dijon mustard, poppy seeds, sesame seeds, Worcestershire sauce, and garlic powder – Mixed together to form a glaze that’s brushed over the pigs in a blanket before baking.
Do you have to use crescent roll dough?
When making this party-perfect food, crescent roll dough is the ideal choice whether you opt for storebought or homemade. Crescent roll dough has a stretchy texture that puffs up nicely when baked, resulting in a soft, airy pastry with a classic buttery taste that goes well with sausages and hot dogs.
If you don’t have crescent roll dough, puff pastry is a good alternative. However, it’s worth noting that puff pastry doesn’t contain yeast, milk, or sugar, which means the texture of the baked dough may be more crisp and flaky than light and airy. Be sure to roll out the dough to the appropriate thickness and cut it into the right size pieces to wrap around the sausages.
Can you make pigs in a blanket ahead of time?
Yes, pigs in a blanket can be made ahead of time, which is perfect for party planning. You can assemble the pigs in a blanket up to a day in advance, then store them in the refrigerator (in a sealed container or covered in plastic wrap) for up to two days. When ready to bake, set the prepared pigs in a blanket on the counter for 30 minutes to come to room temperature, then continue following the recipe instructions to bake as normal.
How long are pigs in a blanket good for?
Pigs in a blanket are best when eaten fresh out of the oven, but they can be stored in the refrigerator for up to three days. After that, they may start to dry out and lose their flavor, so make sure to store them properly to get the most out of them.
How to store pigs in a blanket
To store pigs in a blanket, simply wrap them in plastic wrap (or aluminum foil) or store them in a sealed container in the refrigerator. They should be eaten within three days for optimal flavor and freshness.
Can you freeze pigs in a blanket?
Yes, pigs in a blanket can be frozen for later, both before or after cooking. To freeze, follow these instructions:
- Assemble the pigs in a blanket as instructed in the recipe (or pigs in a blanket have already been baked, allow them to cool to room temperature) then place them on a baking sheet lined with parchment paper.
- Pop the baking sheet in the freezer and let them freeze until they’re solid.
- Once frozen, transfer the pigs in a blanket to a freezer-safe container or freezer bag and store them in the freezer for up to three months.
When you’re ready to bake them, simply thaw them in the refrigerator overnight and either follow the recipe instructions for baking or reheat the baked pigs in a blanket in the microwave or oven.
How to reheat pigs in a blanket
If you’ve already baked and stored this tasty appetizer, they’re easy to reheat to enjoy again:
- In the oven: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Place the pigs in a blanket on the baking sheet and bake for 5-7 minutes or until they’re heated through and the pastry is crispy again.
- In the microwave: Place the pigs in a blanket on a microwave-safe plate and microwave on high for 30-60 seconds, or until they’re heated through. Keep an eye on them to avoid overcooking, as the pastry may become soggy if it’s overheated.
- In an air fryer: Preheat to 350 degrees F. Add the pigs in a blanket to the air fryer basket, leaving some space so they’re not touching. Heat for 3-4 minutes or until the pastry is crisp and golden brown.
It’s important to note that reheating may cause the pastry to become slightly softer than it was originally, but they will still be delicious and satisfying.
What to serve with pigs in a blanket?
Pigs in a blanket are a versatile appetizer that pairs well with a variety of dips and sauces. Ketchup and mustard are classic options, but you can also try serving them with honey mustard, barbecue sauce, ranch dressing, or hot sauce for a little extra kick.
What can you add to pigs in a blanket?
Pigs in a blanket are delicious on their own, but you can also customize them to suit your tastes. Try adding cheese to the sausage before wrapping it in the dough, or sprinkle a little bit of everything bagel seasoning on top of the dough before baking. You can also try dipping the pigs in a blanket in egg wash and rolling them in breadcrumbs or crushed pretzels for added crunch.
What variations are there for pigs in a blanket?
Pigs in a blanket are a classic appetizer, but that doesn’t mean you can’t get creative with them. Here are a few fun variations to try:
- Breakfast pigs in a blanket: Wrap mini sausages in pancake batter instead of pastry dough for a breakfast twist on this classic snack.
- Mini corn dogs: Instead of using sausages, insert small pieces of hot dog into the center of cornbread muffin batter, then bake until golden brown.
- Reuben pigs in a blanket: Wrap mini hot dogs in puff pastry with sauerkraut and Swiss cheese for a Reuben-inspired twist.
- Pizza pigs in a blanket: Top mini sausages with pizza sauce and mozzarella cheese, then wrap in pizza dough and bake
Notes & tips for pigs in a blanket
- Be sure to choose the right type of sausage for your recipe. You’ll want to use fully cooked sausages, such as cocktail sausages or mini hot dogs, to ensure that they’re safe to eat and cook evenly.
- To help keep the pastry from unraveling or coming apart during baking, you can brush the edges of the dough with a beaten egg before wrapping it around the sausages. This will help the dough stick together and create a golden brown, crispy crust.
- This recipe is made with a flavored glaze that’s brushed over the pigs in a blanket before baking, but it’s totally optional. Feel free to omit it entirely or create a buttery sauce with your own favorite spices!
More delicious party appetizers
How to make pigs in a blanket
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – To begin, unroll the crescent roll dough and cut each triangle into 3 long triangles.
Step 2 – Pat the Lit’l Smokies dry with paper towels, then wrap each one in a strip of crescent roll. Once done, place the wrapped sausages on a baking sheet lined with parchment paper, spacing each one about one or two inches apart.
Step 3 – In a small bowl, whisk together the melted butter, dried onion, dijon mustard, poppy seeds, sesame seeds, Worcestershire sauce, and garlic powder until smooth.
Step 4 – Use a pastry brush to generously coat the outside dough of each wrapped Lit’l Smokie. Be sure to use all of the sauce!
Step 5 – Bake!
Step 6 – Allow pigs in a blanket to cool slightly.
Step 7 – Serve and enjoy!
Pigs in a Blanket
Ingredients
- 8 ounces crescent roll dough
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, then set aside.
- Unroll the crescent roll dough and cut each triangle into 3 long triangles.8 ounces crescent roll dough
- Pat the Lit'l Smokies dry with paper towels. Place a Lit'l Smokies on a triangle of dough and wrap it up like a crescent, then place on prepared baking sheet. Repeat this step until all Lit'l Smokies are wrapped, spacing each one roughly one or two inces apart.24 Lit’l Smokies
- In a small bowl, stir together the butter, dried onion, dijon mustard, poppy seeds, sesame seeds, Worcestershire sauce, and garlic powder.4 tablespoons unsalted butter, 3/4 teaspoon dried minced onion, 1/2 teaspoon dijon mustard, 1/2 teaspoon poppy seeds, 1/2 teaspoon sesame seeds, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder
- Using a pastry brush, generously coat each wrapped sausage with glaze. Be sure to use all of it!
- Bake for 11-12 minutes or until dough is golden brown and Lit’l Smokies are warmed through.
- Allow pigs in a blanket to cool for 5 minutes.
- Serve immediately.
Nutrition
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
