PIGS IN A BLANKET EASY

I can still picture my grandpa, apron on and a mischievous glint in his eye, pulling a tray of golden-brown goodness from the oven—his famous, albeit slightly charred, Pigs in a Blanket were a staple at every family gathering. Those simple sausages wrapped in flaky dough were pure comfort food, and today, I’m going to share my perfected version with you, ensuring a batch that’s both delicious and foolproof. Get ready to bake up some memories!

Pigs in a Blanket: Your New Go-To Appetizer

Alright, friend, let’s talk Pigs in a Blanket. These aren’t just for kids’ parties anymore. A good Pig in a Blanket is a versatile snack, a crowd-pleasing appetizer, and honestly, sometimes, just the thing I need for a quick and satisfying dinner. We’re going to elevate this classic from basic to brilliant. I’m going to walk you through everything you need to know, from ingredient selection to baking tips, so you can create perfect Pigs in a Blanket every single time.

What Makes These Pigs in a Blanket Special?

You might be thinking, “It’s just sausages in dough, what’s the big deal?” But trust me, little tweaks make a HUGE difference. Here’s what sets my recipe apart:

• Quality Ingredients: We’re not skimping! Good sausages and flaky dough are key.
• Flavor Boost: I’ll show you how to add a little something extra for a more complex and delicious flavor.
• Perfectly Cooked: No more doughy middles or burnt exteriors. I’ve got the timing down to a science.
• Customizable: This recipe is a base. We can tweak it to your exact liking.

Gather Your Ingredients: The Pig Pen Lineup

Before we dive in, let’s make sure we have everything we need. Don’t worry, the list is short and sweet!

• Sausages: I typically use little smokies (cocktail sausages) or mini hot dogs. Look for good quality sausages with a flavor you enjoy. All-beef, pork, or even chicken sausages work well. About 40 sausages.
• Crescent Roll Dough: This is the classic choice, and it’s hard to beat the convenience and flaky texture. One 8oz can will do. You can also use puff pastry if you’re feeling fancy (more on that later).
• Egg Wash: One egg, lightly beaten with a tablespoon of water. This gives the Pigs in a Blanket a beautiful golden-brown sheen.
• Everything Bagel Seasoning (Optional but Highly Recommended): Adds a fantastic savory flavor and a delightful crunch.
• Dijon Mustard (Optional): For dipping.
• Honey Mustard (Optional): For dipping.

Ingredient Deep Dive: Choosing the Right Sausage

Let’s talk sausages. This is where you can really personalize your Pigs in a Blanket. Here’s a breakdown of popular choices:

• Little Smokies: The classic choice. They’re small, flavorful, and readily available.
• Mini Hot Dogs: A slightly larger option, perfect if you want a more substantial bite.
• Spicy Sausage: Add a kick with chorizo or andouille sausages. Just make sure they’re pre-cooked.
• Chicken or Turkey Sausage: A lighter option for a healthier twist.

No matter which sausage you choose, make sure it’s fully cooked before wrapping it in dough. We’re just baking the dough here, not cooking the sausage.

Step-by-Step: Rolling in the Dough

Now for the fun part! Let’s get our hands dirty and roll some Pigs in a Blanket.

1. Preheat Your Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Dough: Open the can of crescent roll dough. Unroll the dough and separate it into triangles.
3. Slice the Triangles: Using a pizza cutter or knife, cut each triangle into three smaller, thinner triangles. This will ensure the dough isn’t too thick around the sausage.
4. Wrap the Sausages: Place a sausage at the wide end of each triangle and roll it up towards the point.
5. Arrange on Baking Sheet: Place the wrapped sausages seam-side down on the prepared baking sheet, leaving a little space between each one.
6. Apply Egg Wash: Brush the tops of the Pigs in a Blanket with the egg wash. This will give them a beautiful golden-brown color.
7. Sprinkle with Seasoning: If using, sprinkle the tops with everything bagel seasoning.
8. Bake: Bake for 12-15 minutes, or until the dough is golden brown and cooked through.
9. Cool and Serve: Let the Pigs in a Blanket cool slightly on the baking sheet before serving with your favorite dipping sauces.

Troubleshooting Tips: Doughy Disasters Averted

Sometimes, things don’t go exactly as planned. Here are a few common problems and how to fix them:

• Doughy Middles: This usually happens when the oven temperature is too high, and the outside cooks too quickly. Reduce the oven temperature by 25 degrees and bake for a few minutes longer. Also, make sure the dough isn’t too thick.
• Burnt Bottoms: If the bottoms are browning too quickly, try using a double baking sheet or placing a silicone baking mat underneath the parchment paper.
• Sausages Bursting: This can happen if the sausages are too close to the edge of the dough. Make sure the sausage is completely enclosed in the dough.

Flavor Variations: Pig Out with Personality

Once you’ve mastered the basic recipe, it’s time to get creative! Here are some fun flavor variations to try:

• Cheesy Pigs: Sprinkle shredded cheddar cheese over the sausages before wrapping them in dough.
• Jalapeño Popper Pigs: Mix cream cheese, chopped jalapeños, and shredded cheddar cheese. Spread a thin layer of this mixture on the dough before wrapping the sausages.
• Pizza Pigs: Brush the dough with pizza sauce and sprinkle with mozzarella cheese before wrapping the sausages.
• Garlic Parmesan Pigs: Brush the dough with garlic butter and sprinkle with parmesan cheese before wrapping the sausages.
• Maple Glazed Pigs: Brush the baked Pigs in a Blanket with maple syrup for a sweet and savory treat.

Beyond Crescent Rolls: Dough Alternatives

While crescent rolls are the classic choice, there are other dough options you can use:

• Puff Pastry: Puff pastry creates a richer, flakier Pig in a Blanket. Cut the puff pastry into strips and wrap them around the sausages.
• Biscuit Dough: Biscuit dough makes for a heartier, more rustic Pig in a Blanket. Cut the biscuit dough into smaller pieces and flatten them before wrapping the sausages.
• Homemade Dough: If you’re feeling ambitious, you can even make your own dough from scratch! A simple bread dough recipe will work well.

Dipping Sauces: Dunking Done Right

No Pig in a Blanket is complete without a delicious dipping sauce. Here are some of my favorites:

• Mustard: Dijon, honey mustard, or even spicy brown mustard all work well.
• Ketchup: A classic choice for a reason!
• BBQ Sauce: Adds a smoky, tangy flavor.
• Ranch Dressing: A creamy, cool option.
• Cheese Sauce: A decadent and cheesy dipping sauce.
• Sweet Chili Sauce: For a sweet and spicy kick.

Don’t be afraid to get creative and experiment with different dipping sauces! You might just discover your new favorite combination.

Thinking about your next gathering? These would pair perfectly with Rotel Cream Cheese Sausage Balls! Both are quick to make and huge crowd-pleasers.

Make-Ahead Tips: Prepare Like a Pro

Want to get a head start on your Pigs in a Blanket? Here are a few make-ahead tips:

• Assemble Ahead: You can assemble the Pigs in a Blanket a few hours before baking. Cover them tightly with plastic wrap and store them in the refrigerator. Add the egg wash right before baking.
• Freeze for Later: For longer storage, you can freeze the assembled Pigs in a Blanket. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.

If you’re looking for more easy appetizer ideas, you should definitely check out these Holiday Appetizers Ultimate list. There’s something for everyone!

Serving Suggestions: Presentation Matters

Even the simplest food can look amazing with a little attention to presentation. Here are a few serving suggestions:

• Arrange on a Platter: Arrange the Pigs in a Blanket on a platter and garnish with fresh herbs, such as parsley or chives.
• Serve in a Basket: Line a basket with a cloth napkin and fill it with Pigs in a Blanket.
• Skewer Them: Thread the Pigs in a Blanket onto skewers for easy dipping.
• Get Creative with Dipping Sauces: Arrange the dipping sauces in small bowls around the platter.

If you’re looking for something else fast and fun, you might like these Taco Sticks.

Recipe Card: Your Pig in a Blanket Blueprint

Here’s a handy recipe card for you to save and print:

Pigs in a Blanket

Yields: Approximately 40 Pigs in a Blanket
Prep time: 15 minutes
Cook time: 12-15 minutes

Ingredients:

• 40 cocktail sausages (little smokies or mini hot dogs)
• 1 (8 ounce) can crescent roll dough
• 1 egg, lightly beaten with 1 tablespoon water (for egg wash)
• Everything bagel seasoning (optional)
• Dijon mustard, for dipping (optional)
• Honey mustard, for dipping (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Unroll crescent roll dough and separate into triangles. Cut each triangle into three smaller, thinner triangles.
3. Place a sausage at the wide end of each triangle and roll it up towards the point.
4. Place the wrapped sausages seam-side down on the prepared baking sheet, leaving a little space between each one.
5. Brush the tops of the Pigs in a Blanket with the egg wash.
6. Sprinkle with everything bagel seasoning, if using.
7. Bake for 12-15 minutes, or until the dough is golden brown and cooked through.
8. Let cool slightly before serving with your favorite dipping sauces.

Conclusion: Pig Out and Enjoy!

There you have it! My go-to recipe for perfect Pigs In A Blanket. They’re easy to make, totally customizable, and always a hit. So grab your ingredients, preheat your oven, and get ready to enjoy a batch of delicious, homemade goodness. Happy baking, friend!

Pigs in a Blanket Easy

This recipe provides a simple and delicious way to make pigs in a blanket, a classic appetizer or snack. Using readily available ingredients, this version elevates the dish with optional flavor boosters like everything bagel seasoning, ensuring a crowd-pleasing result every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course: Appetizer, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 40 cocktail sausages little smokies or mini hot dogs
• 1 eg g
• 1 tablespoon water
• Everything bagel seasoning optional
• Dijon mustard, for dipping optional
• Honey mustard, for dipping optional

Equipment

• Baking sheet
• Parchment paper
• Oven
• Pizza cutter or knife
• Mixing bowl (for egg wash)
• Brush (for egg wash)
• Measuring spoon

Method

 

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Unroll crescent roll dough and separate into triangles. Cut each triangle into three smaller, thinner triangles.
3. Place a sausage at the wide end of each triangle and roll it up towards the point.
4. Place the wrapped sausages seam-side down on the prepared baking sheet, leaving a little space between each one.
5. Brush the tops of the Pigs in a Blanket with the egg wash (1 egg beaten with 1 tablespoon of water).
6. Sprinkle with everything bagel seasoning, if using.
7. Bake for 12-15 minutes, or until the dough is golden brown and cooked through.
8. Let cool slightly before serving with your favorite dipping sauces.

Notes

For doughy middles, reduce oven temperature by 25 degrees and bake for a few minutes longer. For burnt bottoms, use a double baking sheet. Assembled pigs in a blanket can be stored in the refrigerator for a few hours before baking. For longer storage, freeze them and bake from frozen, adding a few extra minutes to the baking time. Try variations like cheesy pigs, jalapeño popper pigs, or pizza pigs.