Pigs in a Blanket – Spend with Pennies

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.

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

1. Cut the chilled crescent rolls into strips.
2. Wrap each smokie in a strip of dough and seal the edges.
3. Place seam side down on a parchment-lined sheet.
4. 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.

Did you make these Pigs in a Blanket? Leave a rating and comment below.

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Cool Time 5 minutes minutes

Total Time 27 minutes minutes

• 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.

• 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.

Serving: 4pieces | Calories: 240 | Carbohydrates: 16g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 664mg | Potassium: 62mg | Sugar: 4g | Calcium: 4mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Snack

Cuisine American

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