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Pigs in a Blanket

Pigs in a blanket wrap smoked cocktail sausages in buttery crescent dough for a simple baked appetizer. Cut the dough into narrow strips so each sausage gets a neat, golden-brown wrap.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting 5 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (8 oz) crescent roll dough refrigerated
  • 24 smoked sausages cocktail-size, patted dry

Equipment

  • 1 baking sheet

Method
 

  1. Heat the oven to 375°F.
  2. Line a baking sheet with parchment paper.
  3. Unroll the crescent dough.
  4. Separate the dough into 8 triangles.
  5. Cut each triangle lengthwise into 3 narrow strips.
  6. Wrap one strip of dough around each sausage, stretching the dough gently as needed.
  7. Place the wrapped sausages seam-side down on the baking sheet.
  8. Bake for 12 to 15 minutes, until the dough is puffed and golden brown.
  9. Let the pigs in a blanket rest on the baking sheet for 5 minutes before serving.

Notes

Pat the sausages dry so the dough adheres well. Refrigerate leftovers for up to 3 days; freeze baked pigs in a blanket for up to 2 months. For a meat-free swap, use plant-based cocktail sausages.