This recipe for pigs in a blanket is an easy, crowd-pleasing appetizer that disappears the second it hits the table! Mini smokies are wrapped in soft, golden crescent dough and baked into a lightly buttery, irresistible bite.
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Holly’s Recipe Highlights
- Flavor: Juicy mini smokies wrapped in buttery dough and baked until golden are the perfect salty-savory combo.
- Skill Level: With minimal prep, only 2 ingredients, and no special techniques, this fun appetizer is so easy for beginners!
- Prep Note: Prep ahead by assembling the day before, storing covered, then baking right before serving.
- Serving Suggestions: Crescent roll pigs in a blanket taste great served with ketchup, mustard, BBQ sauce, or your favorite dips.
- Freezing: Freeze baked or unbaked, and have them ready to pop on a tray for easy prep before guests arrive.
Ingredient Notes
- Mini cocktail smokies: Use any brand; beef, pork, turkey, or flavored varieties work. Make sure they are dry so the dough seals easily around them.
- Refrigerated crescent rolls: Use Pillsbury or a budget-friendly brand. Their soft texture and buttery layers wrap neatly around the smokies for the perfect crescent roll snack. Store them cold until cutting to keep the strips firm.
Variations
- Hot dogs: Slice into 1.5-inch pieces for an easy substitute.
- Breakfast sausage: Fully cooked links add a slightly sweeter, savory flavor.
- Cheese: While it’s optional, I often tuck a small piece of cheddar cheese in with the crescent dough for a fun surprise!
- Caramelized onions: Adds sweetness and extra flavor without altering cooking time, just add a small dollop to each before wrapping.
- Toppings: Brush with garlic butter or egg wash, or sprinkle with coarse salt, sesame seeds, poppy seeds, or everything bagel seasoning to add crunch and an extra boost of flavor.
How to Make Pigs in a Blanket
- Cut the chilled crescent rolls into strips.
- Wrap each smokie in a strip of dough and seal the edges.
- Place seam side down on a parchment-lined sheet.
- Bake until puffed and golden (full recipe below).
Storing and Reheating
- Store leftover pigs in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to keep the dough crisp.
- Freeze unbaked wrapped smokies on a sheet pan, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few minutes as needed.
Pigs in a blanket are mini cocktail sausages wrapped in dough and baked until golden.
They bake for 12-14 minutes.
Yes. Assemble pigs in a blanket up to 24 hours ahead and refrigerate them unbaked. When you’re ready to serve, bake them straight from the fridge. You can also freeze them (baked or unbaked) for even easier prep.
Anything you would serve with a hot dog goes here. My favorite is ketchup and a grainy mustard. Honey mustard, BBQ sauce, and ranch are all also delicious!
More Easy Appetizers
Did you make these Pigs in a Blanket? Leave a rating and comment below.
Equipment
Ingredients
- 1 (48 piece) package mini cocktail smokies
- 2 packages refrigerated crescent rolls
Instructions
- Preheat the oven to 375°F.
- Open each can of crescent rolls and, without unrolling, cut each roll into 1-inch pieces. Unroll each strip and cut it into 4 even pieces.
- Wrap each little smokie with a strip of dough, making sure to pinch the edges to seal.
- Place the wrapped smokies, seam side down, on a baking sheet lined with parchment paper.
- Bake for 12-14 minutes or until browned.
- Cool for 5 minutes before serving. Serve warm.
Notes
- Parchment paper is optional, but ensures the pigs in a blanket don’t stick and makes cleanup easy.
- Don’t worry too much about being exact with the cutting or shape of the dough.
- Add a bit of American or cheddar cheese, or a dollop of caramelized onion inside each if you’d like.
- Pigs in a blanket can be prepared and refrigerated up to 24 hours ahead for easy entertaining.
- No mini smokies? Cut hot dogs or cooked breakfast sausage into 1.5″ pieces (or even make larger pigs in blankets with whole dogs, the cooking time should remain close to the same).
- Brush with butter or egg wash and add sesame seeds, poppy seeds, or everything bagel seasoning on top if desired.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Yes I am a born at birth male that learned to cook thanks to my mom and recently deceased wife. I made these with sausage links and butter and came out delicious 😋 merry Christmas everyone.
I’ll use the sheets this year as much easier! sorry for typos in first post.
A New Years favorite. We’d cut separate the crescent rolls and cut each into thirds. Great dipping is mustard, ketchup, sweet and sour, bag sauce and honey mustard. My late husband loved these and would dip in honey mustard and bbq.
Ruth, that sounds like such a fun and delicious New Year’s tradition, and what a sweet memory to hold onto. Cutting the crescent rolls into thirds is a great idea—perfect bite-size pieces for all those dips! Thank you for sharing this… traditions like these keep our loved ones close.
I think the mini ones come out great. But why is it that when I do whole/normal size hot dogs the dough comes out wet and soggy on the bottom. Is it the brand of hot dog I use?
Hmm I’m not sure Rebecca, I have never had that issue. You could try crisping up the bottoms in an air fryer, that might work?
This recipe by far is one you won’t want to pass up. Perfect in every way. Thank you!
Thank you so much, Diane! Glad you enjoyed this recipe :)
DO YOU HAVE A TRICK FOR THE BOTTOMS OF THESE ( AND OTHER BAKED ITEMS … ) NOT TO TURN TOO DARK ? I ALWAYS HOVER TO CATCH BUT IT’S A FINE LINE BETWEEN PULLING THEM OUT TOO SOON ……….. SLIGHTLY UNDERDONE & RIGHT ON RECOMMENDED TIME WHICH OFTEN IS TOO LATE. I EVEN TAKE MY SLIGHTLY WONKY OVEN TEMP ISSUES INTO CONSIDERATION. I’VE HEARD OF FOLKS TURNING THEIR BAKING SHEET UPSIDE DOWN …. AND EVEN DOUBLING THE PARCHMENT. DID NOT HELP. ;0(
I haven’t had this problem so I can’t say for sure Toni. A dark pan or non-stick pan will cause the bottoms to brown faster. If you’re not using a dark pan, it could be that your oven temperature is too high (or your oven runs a bit hot). You could try baking at a lower temperature and see if that helps. Ensure you are baking in the middle of the oven and not near the bottom.
If you try it I would love to hear how it turns out!
I use Nordic wear pans and parchment paper. I also use puff pastry dough instead of crescent rolls.
I have been making these for 30 years – cutting the roll before it is unrolled is an incredible hack, haha
Thanks
So glad you found this tip useful Kate!
Wow, thanks for your reply Holly! We had to celebrate Christmas a little early this year… Thanks for helping make it special with your great recipes! Your app is a blessing to me!
I made these using all beef wieners wrapped in butter flavored crescent rolls and served them with your Tater Tot Breakfast Casserole! Oh my, they were so good! everyone went back for seconds of both!!! thank you for your great easy recipes!!
So glad you loved these Sarah! We are making them for Christmas eve tomorrow.
This was so simple to make and very delicious! Thank you for the recipe!
You’re welcome Cristina, so glad you love the recipe!
What brand of lil smokies do you use?
I usually buy whatever brand is on sale Lisa. I don’t have a preference, they all seem to turn out great!
Awesomely easy! By cutting the crescent roll into 1 inch sections, it makes the process super easy. I get 4 strips for each 1 inch roll.
Perfect!! I just made these again tonight too! Happy New Year!
How would you measure/cut if using puff pastry?
Roll out the pastry to make it a little thinner and use a knife to cut the pieces a little larger than the width and 3/4 the size of the width
Can you make these up the day before and bake them the next day?
Yes Betty, we do often make them ahead! Just wrap tightly with plastic wrap and take out of the fridge as you preheat the oven. Enjoy!
This recipe turned out to make the most delicious pigs in a blanket I have ever made. I loved it so much and will make it again! ❤️
Thanks Sabrina! So happy you loved them!
great recipe keep it up.
Thank you!
We have always loved the crescent dogs called them little pigs
Always a big hit whenever they are served