My Pigs in a Blanket Crescent Rolls are the hit of any New England party! Baked to a golden-brown, these savory three-ingredient bites are a cinch to prepare. Serve them with a spicy mustard, melty queso, or other dips.
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When you need an easy-to-make appetizer that will pretty reliably be a hit with everyone at your get-together, pigs in a blanket are hard to beat! They're meaty and savory, and best of all, easy to pick up and eat with one hand while you hold your drink in the other hand.
My Pigs In A Blanket Crescent Rolls are made using only three ingredients! Precooked sausages (in a variety of your choosing) are enclosed in flaky crescent roll dough, and then sliced into party-sized pieces.
In a nutshell... 🐿️
- What this is: A perfect appetizer for mingling! Savory sausage or kielbasa is wrapped in crescent roll dough, baked, and sliced. It's easy to grab a bite with one hand and keep your drink in the other. Make these for any New England gathering, from showers to birthdays and holiday parties.
- You'll love this part: Pre-cooked sausages and refrigerated crescent roll dough save lots of time when prepping this snack. It bakes up golden and crispy just in time for your guests.
- How it's made: Seal precooked sausages in squares of crescent roll dough, then brush them with egg wash. Bake the sausages until they're puffed and golden brown, then slice and skewer with toothpicks.
Jump to:
While you'll love these sausage crescent roll bites
Because Pigs In A Blanket Crescent Rolls are made with pre-cooked dinner sausages, the prep and bake times are much faster. I made mine with garlic and Gruyère cheese chicken sausages—pork or beef sausage can also be used, and you can choose any number of flavors.
For example, Aidell's brand has precooked sausage flavors like apple, Cajun andouille, and portobello-Swiss. Al Fresco has sausage flavors like sweet Italian and spicy jalapeño. I usually find precooked sausages like these stocked in grocery stores near the hot dogs and kielbasa—check your store to find a flavor that you and your guests will really love.
The sausages are wrapped in crescent roll dough from a tube, from brands like Pillsbury. It bakes up into a flaky and buttery layer around the sausage; just so delicious.
After baking, slice them into bite-sized pig in blanket bites and skewer them with toothpicks. Voila—an easy-to-eat snack or appetizer that's easy to make as well!
Another sausage appetizer!
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🔪 How to make Pigs in a Blanket Crescent Rolls
Ingredients:
- Precooked sausages: Look for packaged, precooked dinner sausage links at the store—there are varieties made with pork. beef, or chicken. You can choose any flavor you like, as long as they're precooked.
- Crescent roll dough: An 8-ounce tube of crescent roll dough is enough for all of these sausage bites.
- Egg: To give the sausage crescent rolls a shiny, deeply browned surface, brush them with a simple egg wash (egg and water) before baking.
Prepare the dough
Open the crescent roll dough and roll it out into one large sheet. Use a knife or pizza cutter to cut it into four pieces.
Cover the sausages in dough
Place a precooked sausage on each square of dough. Pinch the dough closed around each one. Place them on a lined baking sheet.
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Brush with egg wash
Brush each sausage roll with egg wash.
Bake!
Bake the sausage rolls in a hot oven for around 25 minutes until they're browned.
Slice and add toothpicks
Slice each sausage roll into six mini pig in a blanket bites. Skewer each piece with a toothpick and arrange them on a serving tray along with a dip.
Hot dog!
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Classic franks and tasty toppings.
What goes with Crescent Roll Pigs in a Blanket?
Set the sausage crescent roll bites out on a platter with a good dip—such as a spicy pub mustard, warmed-up pepper jelly, or a beer-cheese sauce. The crescent roll bites are very tasty with some of my family recipe for Chilli Sauce!
The options are almost endless—just consider the flavor of your precooked sausages as you choose. Of course, you can always put out more than one choice, too!
Pigs in a Blanket Crescent Rolls FAQs
Yes! To make a cheesy version of Pigs in a Blanket Crescent Rolls, place a slice of cheese (such as cheddar, pepper Jack, or Swiss) on the square of crescent roll dough. Top this with the sausage, then roll and seal as directed.
Let the baked sausages cool slightly before slicing, so that the cheese won't ooze out as much.
The Pigs in a Blanket Crescent rolls may get soggy if they're placed too close together when baking, trapping steam. Place the crescent dough-wrapped sausages on the baking sheet with space between them; they will bake up with lots of color and no sogginess from trapped steam.
Yes, for these Pigs in a Blanket Crescent Rolls, you can wrap the sausages in dough the night before you want to make them. Cover the wrapped sausages and keep them in the refrigerator. When you're ready to bake, move them to a baking sheet and brush them with egg wash, and follow the rest of the recipe steps.
Tips:
- Some brands also have crescent roll dough sheets (instead of cut into triangles.) You can use this instead and not have to worry about closing the perforations.
The Pigs in a Blanket Crescent Rolls recipe is below! Here are more savory recipes to try:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Pigs in a Blanket Crescent Rolls
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Ingredients
- 8 ounces (1 tube) crescent roll dough (the kind that comes in a tube, such as Pillsbury.)
- 16 ounces fully-cooked sausages (4 links) (Fully cooked pork, chicken, or beef dinner sausages, such as Aidell's brand. Use your favorite flavor.)
- 1 large egg
- Toothpicks or party picks
- Dipping sauce (Such as spicy mustards, pepper jelly, chili sauce or cheese sauce.)
Instructions
Prepare the crescent roll dough:
- Preheat the oven to 375° F. Line a large baking sheet with parchment paper.
- Open the 8 ounces (1 tube) crescent roll dough and unroll it onto a lightly floured surface. Pinch the perforated seams together with your fingers. Use a rolling pin to roll out the sheet of dough to make it just a little thinner and larger.
- (Some brands also sell crescent roll dough sheets—you can use this instead and not have to worry about closing the perforations.)
- Cut the dough with a knife or pizza cutter into 4 equal sqaures.
Wrap and brush the sausages:
- Wrap the 16 ounces fully-cooked sausages (4 links) in dough: Place one sausage link on one of the dough sections; pull the dough up and around the sausage to fully enclose it.
- Pinch the seams and ends of the dough closed. Place the sausage roll on the prepared baking sheet.
- Repeat with the rest of the dough sections and sausages. Space them apart from each other on the baking sheet.
- Beat the 1 large egg together with a teaspoon of water in a small dish. Brush this egg mixture over the sausage rolls, covering all of the surfaces and the ends.
Bake:
- Bake the pigs in a blanket crescent rolls for 15 minutes. Then, drape a piece of foil loosely over the tops of the rolls (to prevent over-browning) and bake them for 10 minutes longer.
- Remove them from the oven and allow them to cool for about 10 minutes.
Slice and serve:
- Use a serrated knife to slice each baked roll into six bite-sized pieces. Skewer each piece with Toothpicks or party picks down through the top.
- Arrange the Pigs In A Blanket Crescent Rolls bites on a serving platter, along with a small bowl of a Dipping sauce of your choice. Serve them while they're warm.
- Makes about 24 bite-sized pieces.
- Store any leftover pigs in a blanket in a covered container in the refrigerator.
Notes
- Some brands also have crescent roll dough sheets—you can use this instead and not have to worry about closing the perforations.
Nutrition
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