Why I love this pigs in a blanket recipe
These mini pigs in a blanket are one of those recipes I come back to again and again because they’re ridiculously easy and always disappear fast.
If you need a reliable appetizer for a party, game day, or even a casual get-together, this is it.
It’s simple to plan for and easy to shop for, with just three main ingredients plus an optional garnish.
The end result is a classic, crowd-pleasing party snack that both kids and adults love.
Looking for more easy appetizers? You'll love Rotel Dip and Baked Buffalo Chicken Dip.
Ingredients
Here is your shopping list (for 24 pigs in a blanket):
- Refrigerated Baking Goods – 1 refrigerated can of croissant dough (with 12 croissants). I use Pillsbury crescent rolls.
- Canned goods – 24 cocktail sausages (pre-cooked) – I use Lit’l Smokies.
- Eggs – 1 to 2 eggs to coat the top. Start with one. If you run out, use another one.
- Garnish – (optional) 1 teaspoon poppy seeds
How to make mini pigs in a blanket
1 | Prep work
Line your baking sheet with parchment paper. This keeps the piggies from sticking and makes cleanup easier.
Preheat your oven to 350°F so it’s ready when you are. Having the oven at the right temperature is key for even baking and getting that nice golden color.
2 | Cut the dough
Open the refrigerated can of croissant dough and unroll it slowly.
You’ll see 12 triangular pieces.
Use a sharp knife to cut along the perforated lines of each triangle.
Then cut each triangle in half to create 24 thinner triangles.
3 | Wrap the sausages
Place a mini sausage at the wide end of each triangle.
Then roll the dough and the sausage so that the dough wraps around it.
Place each wrapped sausage on your prepared baking sheet, leaving some space between them so they bake evenly and don’t stick together.
4 | Brush with egg wash
In a small bowl, beat the eggs with a fork or whisk until the yolk and whites are combined.
Using a pastry brush (or your fingers if you don’t have one), lightly brush each wrapped sausage with the beaten egg. This helps the dough turn a nice, golden brown and gives it a slight shine.
Try to cover each one evenly, but don’t use too much, just a light coating.
5 | Garnish
Sprinkle poppy seeds over the egg-washed dough.
This step is optional but they do add a little extra texture and a tiny nutty flavor. If you don’t have poppy seeds, sesame seeds or everything bagel seasoning work well too. Just sprinkle lightly so it sticks to the egg wash.
6 | Bake
Bake for about 15 to 18 minutes.
Baking times can vary depending on your oven and the size of the piggies so keep an eye on them starting around 10 minutes.
They’re ready when they’re golden brown and the dough is cooked through.
Once out of the oven, let them cool for a few minutes before serving. They’ll be hot right out of the oven.
Serve with your favorite dipping sauces like ketchup, mustard, or barbecue sauce for extra fun.
How to make ahead
To make ahead, prepare the pigs in a blanket up to the point of baking:
- Wrap the sausages with the dough, brush with the egg wash, and sprinkle with poppy seeds if desired.
- Place them on a baking sheet lined with parchment paper, but do not bake yet.
- Cover the tray tightly with plastic wrap or aluminum foil to prevent them from drying out.
- Store in the refrigerator for up to 24 hours.
When ready to serve, preheat the oven to 350°F, remove the covering, and bake until golden brown and cooked through, about 15-18 minutes.
Storage
Store previously-cooked pigs in a blanket in an airtight container or tightly wrapped with plastic wrap or aluminum foil.
To reheat, you can warm them in the oven at 350°F for about 10 minutes or until heated through, which helps maintain their crispy exterior.
Alternatively, they can be reheated in the microwave for 20-30 seconds, but the dough will lose some of its crispiness.
Pigs In A Blanket
Ingredients
- 1 refrigerated can of croissant dough with 12 croissants
- 24 cocktail sausages pre-cooked
- 1-2 eggs beaten (for egg wash)
- 1 teaspoon poppy seeds, for garnish (optional)
Equipment
- Sharp knife
- baking sheet lined with parchment paper
- Small bowl
- fork or whisk
- Pastry brush
Instructions
- Preheat the oven to 350°F.
- Carefully remove the croissant dough from the can and unroll it.1 refrigerated can of croissant dough
- Cut along the perforated lines of the dough triangles. Then cut them in half lengthwise to make 24 thinner triangles.
- Place a mini sausage at the wide end of each triangle.24 cocktail sausages
- Roll the dough up around each sausage.
- Place the mini piggies in a blanket on a baking sheet lined with parchment paper.
- In a small bowl, beat the eggs with a fork or whisk.1-2 eggs
- Using a pastry brush or your fingers, lightly brush each wrapped sausage with the beaten egg.
- Sprinkle poppy seeds over the egg-washed dough-wrapped sausages (if using)1 teaspoon poppy seeds, for garnish (optional)
- Bake in the preheated oven for 15-18 minutes, or until the pigs in a blanket are golden brown and the dough is cooked through.
- Remove the mini pigs in a blanket from the oven and let them cool slightly before serving.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our mini pigs in a blanket recipe? Tell us in the section below.