Pigs In a Blanket Recipe

Transform buttery, flaky crescent roll dough into a quick and easy appetizer or snack with this recipe for Pigs In a Blanket.

4.50 from 4 votes

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

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.

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.
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