Only two ingredients to make the best pigs in a blanket with crescent roll dough and little smoky sausages. Great for an appetizer for parties or even for breakfast.
This mini crescent dog recipe is what my mother in law makes every Christmas since I’ve known her. I now make them for finger food for Halloween, Easter and even breakfast for slumber parties! Another classic recipe we make during the holidays is my smoked salmon cream cheese ball.
How to make the best pigs in a blanket:
- Crescent Roll Dough – We use Pillsbury Original
- Mini sausages (cocktail links) – Also known as
lit’l smokies, you can use Hillshire farm or store-brand.
- Open and unroll the crescent dough onto a cutting board, try not to rip the dough as you open it.
- Cut each triangle into 3 smaller triangles. (note- I did not roll or flatten out the dough at all)
- Put one mini sausage on the larger end of the dough and roll up the dough around the sausage. Repeat with the rest of the dough and sausage. There will be a few extra sausages.
How long do I cook?
- Preheat oven to 350 degrees.
- Bake the pigs in a blanket for 11-13 minutes or until golden brown.
Should I brush pigs in a blanket with butter?
I do not recommend brushing with butter. The little smokies and crescent rolls are already plenty greasy, you do not want to add more.
How do I keep these warm during my party?
- These are best served right away. Though they taste fine after they’ve cooled down.
- You can prolong their warmness by serving on the baking sheet, use one of your nicer ones for a prettier presentation.
- If you want a keep warm for hours little smoky recipe,
try my Slow Cooker Molasses Barbecue Little Smokies.
Can I use biscuits instead of crescent dough?
- You can use a can of biscuits instead if in a pinch.
- Roll out the biscuit into a larger circle, cut into 3-4 pieces and roll up each mini sausage.
What dipping sauce goes with pigs in a blanket
- Apple butter
- Honey Mustard
- Ketchup and Mustard
- Maple Syrup
- Barbecue sauce (my daughter’s favorite)
- Nothing (trust me they are great alone!)
Other appetizers to try from the vintage recipe tin:
- Cold Spinach Dip – a must for every party
- Layered Taco Dip – Made in a cheesecake pan!
- Smoked Salmon Cheese Ball – Not your average cheeseball
- Bisquick Cheddar Garlic Biscuits – Just like red lobster
Want more delicious vintage recipes? Follow along with me on Facebook, Instagram, Pinterest and YouTube.
Pigs in a Blanket
Only two ingredients to the best appetizer (or even breakfast!). Pigs in a blanket are a classic recipe and easy to make.
Servings 6 (4 pigs and blanket each)
Calories 303kcal
Equipment needed:
- pizza cutter or knife
- cutting board
- baking sheet
Ingredients:
- 12 oz. pkg. little smokies (I use beef or pork)
- 8 oz. Pillsbury crescent rolls
Dipping sauce ideas:
- apple butter
- honey mustard
- barbecue sauce
- ketchup and mustard
- maple syrup
Instructions:
- Preheat oven to 350° degrees.
- Break open and unroll the crescent rolls. Try not to rip the dough. Separate each triangle and cut each triangle with a pizza cutter or knife into 3 (long) triangles.
- Place one smoky on the wider part of a triangle then wrap the dough around the smoky.
- Spread apart the pigs and a blanket on a baking sheet.
- Bake for 11-13 minutes or until golden brown.
Recipe Notes:
Can I double this recipe? Yes, you can! But only bake one batch at a time to ensure they bake evenly. Can I use biscuit dough instead of crescent dough?
- You can use a can of biscuits instead if in a pinch.
- Roll out the biscuit into a larger circle, cut into 3-4 pieces and roll up each mini sausage.
- These are best served right away. Though they taste fine after they’ve cooled down.
- You can prolong their warmness by serving on the baking sheet, use one of your nicer ones for a prettier presentation.
Nutrition:
Calories: 303kcal | Carbohydrates: 16g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 876mg | Potassium: 98mg | Sugar: 5g | Calcium: 6mg | Iron: 1mg
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