Easy Pigs in a Blanket with Crescent Rolls
My pigs in a blanket with crescent rolls take 2 ingredients and about 17 minutes start to finish. Lil 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.
Servings: 6 servings
Calories: 1kcal
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
Pat the smokies dry before you wrap them. Any moisture left on them will soak into the dough and make the bottoms soggy.
Make sure the crescent roll dough is cold or it can get sticky and start to tear easily.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheat leftovers in an air fryer preheated ay 350°F for about 5 minutes. The sausage will be warm and the dough will crisp up again!
Nutrition
Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.03g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 3mg | Potassium: 0.3mg | Sugar: 0.02g | Calcium: 0.02mg | Iron: 0.003mg