Classic pigs in a blanket made with cocktail sausages and crescent roll dough! This easy appetizer is perfect for game days, parties and after-school snacks.

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Few childhood snacks bring about such nostalgia as good ol’ pigs in a blanket. Little Smokies cocktail wieners, buttery crescent roll dough and all the ketchup my 6-year-old self could desire. It’s safe to say not many things have changed in the Kelly’s Snack Cravings department over the past 27 years…
These days, with four (!) little ones of my own, pigs in a blanket are still a family favorite. Kid-friendly, quick to make and always a crowd-pleaser, they’re a go-to for everything from after-school snacks to gameday spreads.
My version keeps this quick-fix snack simple and classic, starring your choice of mini sausages (or hot dogs!) and store-bought refrigerated crescent rolls. But the deliciousness doesn’t end there! A quick eggwash and a hearty everything bagel seasoning shower elevate these bites to a whole new level. Whether you’re planning snacks for a party or just indulging in a little nostalgia, this recipe delivers every time.
- Cocktail-sized smoked sausages: Also called Little Smokies. These fully-cooked mini pork sausages have a subtle smoky flavor that pairs deliciously with the buttery crescent rolls. If you can’t find Little Smokies, swap in mini frankfurters or cut full-sized hot dogs into thirds.
- Refrigerated crescent roll dough: The classic choice for wrapping these little bites. For a gourmet twist, you can swap in puff pastry (more on that below).
- Egg: Whisk the egg with 1 tablespoon of water to create a quick egg wash. Brushing this over the dough gives the pigs in a blanket their signature golden, glossy finish and helps any toppings stick.
- Large-flake sea salt or Everything Bagel seasoning: These are optional toppings you can add for extra flavor and crunch. I’m Team Everything Seasoning—it’s the MVP of my spice rack! I sprinkle it on everything from savory shortbread cookies to pizza dough pretzel bites.
See the recipe card for full information on ingredients and quantities.
- Prep. Preheat your oven to 375°F and line a baking sheet with parchment paper. Remove the cocktail sausages from their package and pat them dry with a paper towel. This ensures the dough adheres properly.
- Cut the dough. Remove the crescent roll dough from the can and unroll it onto a clean surface. Using your fingers, pinch the seams together to form a solid sheet. Once the seams are sealed, use a sharp knife or pizza wheel to cut the dough into 3-inch strips (cut enough to match the number of sausages you’re wrapping).
- Wrap the sausages. Place a sausage atop a strip of dough. Roll away from you, wrapping the dough around the center of the sausage, and pinching the ends to seal it shut. Place on your prepared baking sheet seam-side down. Repeat with the remaining sausages, spacing them evenly apart on your baking sheet.
- Bake. Brush the egg wash over the tops of the crescent rolls, sprinkle with sea salt or Everything seasoning, then bake until the rolls are puffed and golden brown. Let them cool slightly before serving.
Dipping Sauces for Pigs in a Blanket
Keep it classic with ketchup for dipping, or go the extra gourmet mile with a range of mustards. Here are some crowd-favorite options:
Variations to Try
- Use a different dough. For a flaky, gourmet twist, try puff pastry instead of crescent roll dough (I do this all the time!). Cut the pastry into strips, wrap as usual and bake. You could even use pizza dough. Just make sure to roll it out thin before cutting it into strips.
- Swap in your favorite hot dogs or bratwurst. Just cut the strips large enough to wrap around, then brush, sprinkle and bake!
- Make cheesy pigs in a blanket! Add a small slice of cheddar, Swiss cheese, or pepper jack on top of each sausage before wrapping it with the dough and follow the same baking instructions. The result? Melty, cheesy goodness in every bite.
- Go veggie. Prefer a plant-based option? Swap the cocktail sausages for your favorite vegetarian or vegan sausages. They cook up just as beautifully and are just as delicious.
Make-Ahead and Storage Instructions
- To Make-Ahead: Assemble but don’t bake them. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding an extra 5 minutes to the cooking time.
- To Store: Place leftover pigs in a blanket in an airtight container and refrigerate for up to 3 days.
- To Reheat: Warm pigs in a blanket in a 350°F oven for 8–10 minutes or in your air fryer at the same temp for 3–5 minutes, or until heated through and crisp. Avoid the microwave if possible—it makes the dough less crisp.

Ingredients
- 1 (14-oz.) bag smoked cocktail sausages (Little Smokies)
- 1 (8-oz.) can refrigerated crescent rolls
- 1 large egg
- Large-flake sea salt or Everything seasoning, for topping (optional)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Remove the sausages from the package and dry them thoroughly with a paper towel.
- Unwrap the crescent rolls and seal together the perforations. Using a sharp knife or pizza wheel, cut the crescent rolls into 3-inch strips (cut enough to match the number of sausages).
- Wrap each strip of dough around the center of each sausage, pinching the ends to seal it shut. Arrange the prepared sausages on the baking sheet, spacing them at least 2 inches apart.
- Whisk the egg with 1 tablespoon water then brush the tops of the crescent rolls. Sprinkle with sea salt or Everything seasoning (optional) then bake until golden brown, 12 to 15 minutes.
- Remove from the oven and let cool slightly before serving.
Kelly’s Notes
- For a flaky, gourmet twist, try puff pastry instead of crescent roll dough (I do this all the time!). Cut the pastry into strips, wrap as usual and bake.
- To Make-Ahead: Assemble but don’t bake them. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding an extra 5 minutes to the cooking time.
- To Store: Place leftover pigs in a blanket in an airtight container and refrigerate for up to 3 days.
- To Reheat: Warm pigs in a blanket in a 350°F oven for 8–10 minutes or in your air fryer at the same temp for 3–5 minutes, or until heated through and crisp. Avoid the microwave if possible—it makes the dough less crisp.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Great idea, Kelly! Thanks for the air fryer info too. That’s mainly all I use now. Perhaps you might include a few more recipes for that appliance? Thanks!
So glad you enjoyed it, Vivian! You can check out my air fryer guide by searching for “air fryer” on the site. Enjoy!
Do you use room temp hotdogs or can they be frozen also
Thank you
You can use frozen hot dogs but just make sure to defrost them first!
Can this be done in the Air Fryer? Too hot in Texas to turn on oven. If yes, suggested time and temp. please.
Absolutely! Try 360ยฐF for 10 to 12 minutes, but I’d start checking them at the 8-minute mark.
These were delicious! Will make again and again.
I’m so glad you enjoyed the recipe, Kittie!
My pastry did not puff up. The heat needs to be 425 for at least 20 minutes.
Hi Nikko โ Iโve never experienced that issue before. What brand of puff pastry did you use?
Do you bake longer if using brats? Thanksโฆ
I’ve never tried that so I’m not sure!
Great recipe. Thank you. :)
You are so welcome, Gary! I’m thrilled you enjoyed it!
My family loves this recipe! It’s quick, easy and my kids love helping to wrap the hot dogs.
I’m thrilled to read this, Amy!