Pigs in a Blanket with Crescent Rolls
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My pigs in a blanket with crescent rolls take 2 ingredients and about 17 minutes start to finish. Lit’l Smokies come fully cooked, so there is no thawing and no precooking before they go in the dough. I cut one tube of crescent rolls into 24 strips, roll each sausage up, and bake them until the dough puffs. The oven fits the whole batch on one sheet pan.
What I figured out after testing these 3 times
Only 2 ingredients – You need cocktail sausages and a tube of crescent roll dough, and that’s the whole list. I pick up both on one trip and there’s nothing else to remember.
17 minutes start to finish – Lit’l smokies are sold fully cooked, so there’s no thawing and no precooking before they go in the dough. I bake these at 375°F for about 12 minutes. I tried it hotter and cooler across 3 batches, and hotter browned the bottoms before the rest of the dough was done.
One baking sheet – I make these in the air fryer too, but the basket only holds a handful at a time. The oven takes all 24 on one large baking sheet, which is what I want when they’re going on a table.
If your oven is already full, my pigs in a blanket in the air fryer get golden and puffy in a few minutes. My 3 ingredient honey mustard is the one I want with these, and it takes 5 minutes with things you probably already have. I usually put out a bowl of warm Rotel cheese dip next to it.
Lit’l Smokies, crescent dough, and nothing else
- Lit’l Smokies give every bite that smoky, juicy middle. They come fully cooked, so they just warm through while the dough bakes. I use a 12-ounce package of Hillshire Farm Beef Lit’l Smokies, and the cheddar ones work too if you want a cheesy center.
- Crescent roll dough puffs up into a soft, buttery blanket that bakes golden and flaky. Pillsbury is my go-to, and one 8-ounce tube cut into strips gives you all 24 pieces. Keep it in the fridge until you’re ready to roll, because cold dough cuts much cleaner.
Tips for golden, puffy pigs in a blanket
- Pat the smokies dry first. Any extra moisture soaks into the dough and makes the bottoms soggy. A quick wipe with a paper towel fixes it.
- Keep the dough cold. Warm crescent dough gets sticky and tears. I leave the tube in the fridge until the oven is preheated and ready to go.
- Use a pizza cutter to slice the strips. It’s so much faster than a knife, and I’ve found that my lines come out straighter without tearing the dough.
- Put them seam side down on the pan. I tried baking some seam side up and some seam side down on the same pan. A few of the seam side up ones popped open in the oven. When the seam is on the bottom, the smokiea hold the dough closed, and none of mine came undone.
- Leave space between each one. About an inch is plenty. They need room to puff up and get golden on every side.
How to make pigs in a blanket with crescent rolls
- While the oven preheats to 375°F, line a baking sheet with parchment paper.
- Pat the cocktail sausages dry with paper towels.
- Next, unroll the crescent roll dough and separate it into 8 triangles. Cut each triangle lengthwise with a pizza cutter into 3 narrow triangles, for 24 pieces total.
- Place one cocktail sausage at the wide end of each triangle and roll it towards the narrow end. Repeat until all the Lit’l smokies are rolled.
- Transfer the dough-wrapped smokies, seam-side down, onto the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the crescent dough is puffed up and lightly browned.
- Serve pigs in a blanket warm with ketchup or your favorite dipping sauce and enjoy!
Simple swaps and toppings for pigs in a blanket with crescent rolls
- When I want cheese in the middle, I grab the cheddar Lit’l Smokies instead.
- If you’re adding everything bagel seasoning or flaky salt, brush the dough with a beaten egg first so the seasoning sticks instead of falling onto the pan.
- Regular hot dogs cut into 3 pieces work if you can’t find cocktail sausages, though they’re thicker and may need an extra minute.
- Ketchup works, but my BBQ sauce and spicy mayo are better with the smoky sausage.
- Hot honey drizzled over the top is how I make them sweet and spicy.
How many pigs in a blanket do I need per person?
Plan on about 3 to 4 per pigs in a blanker per person when they’re part of an appetizer spread. One tube of crescent rolls makes 24, which feeds about 6 to 8 people. For a bigger crowd, double the recipe and bake them on two sheet pans.
Can I make pigs in a blanket ahead of time?
Yes, but I’d keep it to a few hours. Wrap them, cover the pan, and leave it in the fridge until you’re ready to bake. The sausages give off moisture while they sit. That’s the same thing that softens the bottoms, so the longer they wait, the worse the dough gets. I usually recommend baking them and then reheating them again when you need them.
Why did my pigs in a blanket get soggy on the bottom?
Make sure to dry the sausages with paper towels before wrapping them with dough. If you don’t remove the excess moisture, it will seep into the dough and prevent it from crisping properly.
How do I keep them warm and crispy for a party?
The crockpot is the best way to keep these warm for parties! I place a sheet of parchment paper at the bottom of the slow cooker, arrange them in a single layer, then set the crockpot to warm. For a large batch, add extra pieces of parchment between layers.
Can I make these in the air fryer?
I use my air fryer when I only need a small batch, since the basket only fits part of a tube. I made them both ways, and the air fryer ones had crispier tops! That’s because the fan and heat are right above the basket, so the tops get more direct heat. The air fryer keeps pushing hot air around the basket, and that’s what crisps up the dough so well. You can find the exact time and temperature in my pigs in a blanket in the air fryer post.
How should I store leftovers?
Leftover pigs in a blanket with crescent rolls can be refrigerated for up to 4 days. Keep them in an airtight container for maximum freshness.
How do I reheat leftovers?
My favorite way to reheat any leftovers is the air fryer. At 350°F, it will take no more than 5 minutes to reheat a plateful. The sausages will be warm and the dough will crisp up well again!
More easy party appetizers
- BBQ grape jelly meatballs
- Sausage balls without Bisquick
- Sausage cream cheese dip
- Mac and cheese bites in the air fryer
Easy Pigs in a Blanket with Crescent Rolls
Equipment
- Large baking sheet
- parchment paper
- Pizza Cutter
Ingredients
- 1 (12 ounce) package Lit'l Smokies cocktail sausages
- 1 (8 ounce) package crescent roll dough, Pillsbury
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- Pat the cocktail sausages dry with paper towels.
- Unroll the crescent roll dough and separate it into 8 triangles. Cut each triangle lengthwise with a pizza cutter into 3 narrow triangles, for 24 pieces.
- Place one Lit'l Smokies at the wide end of each triangle and roll it towards the narrow end. Repeat with the remaining ones.
- Transfer the pigs in a blanket, seam-side down, onto the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the crescent dough is puffed up and lightly browned.
- Serve warm with your favorite dipping sauce.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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