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Golden-brown Pigs In A Blanket are arranged as a featured image, showcasing a delicious appetizer.

Easy Pigs in a Blanket

These pigs in a blanket are a classic appetizer that's quick, easy, and always a crowd-pleaser. This recipe focuses on achieving perfectly cooked sausages nestled in golden-brown, flaky pastry, avoiding soggy bottoms and burst casings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound small smoked sausage links such as cocktail franks or little smokies
  • 1 large egg, beaten
  • Optional: Everything bagel seasoning, sesame seeds, or poppy seeds for topping

Equipment

  • Baking sheet
  • Parchment Paper or Silicone Baking Mat
  • Small bowl
  • Pastry brush
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. If using crescent roll dough, unroll it and separate the triangles. If using puff pastry, lightly flour a surface and roll it out to about 1/8 inch thickness. Cut the puff pastry into strips that are wide enough to wrap around each sausage.
  3. Place a sausage at the wide end of each crescent roll triangle or at the edge of each puff pastry strip. Roll the dough around the sausage, ensuring a snug fit. For puff pastry, you may need to trim the excess dough after wrapping.
  4. Place the wrapped sausages seam-side down on the prepared baking sheet, leaving a little space between each one.
  5. In the small bowl, whisk the egg until smooth. Brush the tops of the pigs in a blanket with the egg wash.
  6. Sprinkle with everything bagel seasoning, sesame seeds, or poppy seeds, if desired.
  7. Bake for 12-15 minutes, or until the pastry is golden brown and the sausages are heated through.
  8. Let the pigs in a blanket cool slightly on the baking sheet before serving.
  9. Serve warm with your favorite dipping sauces, such as mustard, ketchup, or BBQ sauce.

Notes

For best results, ensure the sausages are wrapped snugly in the dough to prevent moisture from escaping. An egg wash is crucial for a golden-brown color and helps seal the dough. Crescent roll dough is more forgiving, while puff pastry offers a flakier texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.