Pigs In A Blanket Recipe

Hey friend, if you’re looking for a fun, crowd-pleasing snack, this Pigs In A Blanket Recipe is one you’re going to adore. It’s one of those classic treats that always brings smiles—whether you’re hosting a game day, family movie night, or just craving a cozy bite. What I love about this recipe is how simple it is, but it still feels special with that golden, buttery crescent dough hugging every mini cocktail wiener.

When I first tried making pigs in a blanket, I was amazed at how the buttery crust and the salty, juicy sausage paired perfectly. You’ll find that this recipe is straightforward enough even if you’re short on time, and the optional mayo-honey mustard dipping sauce adds a delightful twist. Trust me, once you try this Pigs In A Blanket Recipe, it’ll quickly become your go-to party appetizer or quick snack any time you want a little indulgence.

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Ingredients You’ll Need

Each ingredient in this Pigs In A Blanket Recipe plays a role in getting that perfect balance of flakey, buttery dough and juicy sausage. I like to keep it simple with common pantry staples, and you’ll appreciate how easy it is to find everything at your local store.

• All-purpose flour: Just a little for dusting so the dough doesn’t stick to your surface—nothing fancy, but important for smooth rolling.
• Crescent rolls: The star of the show for that buttery, tender wrap—using store-bought tube crescent dough saves so much time.
• Mini cocktail wieners: Bite-sized and just the right amount of savory, these are the perfect little sausages to wrap up.
• Melted unsalted butter: For brushing on top, giving that gorgeous golden color and rich flavor you’re gonna love.
• Coarse salt: Just a sprinkle on top to add a little savory crunch and to balance the buttery sweetness.
• Mayo: For the optional dipping sauce, creamy with just enough tang.
• Dijon mustard: Adds a gentle kick and pairs wonderfully with honey.
• Honey: Sweetness that rounds out the sharpness of the mustard — it’s the magic touch.
• Lime juice: Just a splash brightens up the dip and adds fresh acidity.

Variations

One of the best things about making pigs in a blanket is how easy it is to play around with the basics. I like mixing up the type of sausage or warming spices you use, but don’t be afraid to try whatever sounds good to you — that’s the fun part!

• Cheesy pigs in a blanket: Adding a slice of cheddar or Swiss cheese inside the dough before wrapping up the wiener is a game changer in my book—extra melty and delicious.
• Spicy kick: If you love spice, try wrapping jalapeño cheddar sausages or brush the tops with a bit of sriracha mixed into the butter for a fiery upgrade.
• Whole wheat or gluten-free dough: For a healthier or allergy-friendly version, I’ve found great success swapping in gluten-free crescent dough—just watch the baking time carefully.
• Herbed butter topping: Mix fresh herbs like rosemary or thyme into your melted butter before brushing on the dough for a fragrant, savory touch.

How to Make Pigs In A Blanket Recipe

Step 1: Prep and Cut the Crescent Dough

Start by preheating your oven to 375ºF—this temperature is perfect for getting the dough golden without overcooking the sausages. While the oven warms up, grab a lightly floured surface and unroll your crescent dough. Tear it apart where it’s perforated to get those classic crescent triangles, then cut each large triangle into three smaller ones. This size is just right for a mini cocktail wiener, making sure everything wraps nicely.

Step 2: Wrap Those Little Wieners

Place one mini cocktail wiener on the thick end of each little triangle and gently roll it towards the thinner side. Don’t squeeze too hard—you want the dough wrapped snugly but not stretched thin or ripped. If you get a little extra dough leftover, you can pinch it over the edges to seal or just use it for nibbling while baking (no shame there!).

Step 3: Butter, Salt, and Bake

Line up your wrapped sausages on a medium baking sheet and brush each one generously with melted unsalted butter. This step is key to getting that golden crust and rich flavor. Sprinkle some coarse salt over the top to add that irresistible bit of crunch and seasoning. Then pop them into the oven and bake for 12 to 15 minutes until golden brown and puffed up—the aroma alone is enough to make you hungry!

Step 4: Optional Dipping Sauce

If you want to elevate these pigs in a blanket, I highly recommend making the mayo-honey mustard dipping sauce. It’s super simple: whisk together mayo, Dijon mustard, honey, and a splash of lime juice until smooth. This little dip brings a creamy, tangy, and lightly sweet contrast that makes each bite even better.

How to Serve Pigs In A Blanket Recipe

Garnishes

I usually keep it simple with a sprinkle of flaky sea salt right after baking to punch up the flavor. Sometimes, if I’m feeling fancy, I add a dash of smoked paprika or chopped fresh parsley for a splash of color and subtle smoky notes — people always ask what the secret sprinkle is!

Side Dishes

These little guys go perfectly with classic sides like crispy French fries or a crunchy green salad to balance the richness. For parties, I love pairing them with colorful vegetable sticks and a few other dipping sauces—ranch, ketchup, or spicy mustard—to give everyone options.

Creative Ways to Present

For special occasions, I like arranging pigs in a blanket in a fun shape—like a wreath or spiral—on a large platter. It turns this simple appetizer into an eye-catching centerpiece. You can also serve them with small toothpicks for easy grabbing, especially when entertaining guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (rare in my house!), store them in an airtight container in the fridge for up to 3 days. I recommend reheating in an oven or toaster oven to keep the crust crispy rather than microwaving, which can make them soggy.

Freezing

These freeze surprisingly well! After baking and cooling completely, I pop them into a freezer-safe bag or container. When I want to enjoy them later, I reheat straight from frozen in a preheated oven at 350ºF until warmed through and crispy again—usually about 10-15 minutes.

Reheating

My favorite way to reheat leftover pigs in a blanket is in a toaster oven or regular oven—it keeps the crescent dough flaky and the sausage juicy. If you’re in a rush, a quick microwave zap works, but I find reheating on a baking sheet for 5-7 minutes at 350ºF brings back more of that fresh-baked magic.

FAQs

Final Thoughts

Honestly, this Pigs In A Blanket Recipe brings me back to so many happy moments with my family and friends—simple, comforting food that always lifts the mood. I hope you’ll give it a go and find it as satisfying and fuss-free as I do. It’s the kind of recipe that works for all sorts of occasions and never fails to get gobbled up fast. So grab those crescent rolls and mini wieners, and let’s make some magic happen in your kitchen!

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