Pigs in a Blanket are a timeless snack, evoking warm memories of family gatherings and casual parties. These bite-sized delights combine savory cocktail weenies wrapped in buttery, flaky crescent rolls that turn golden brown in the oven. Paired with a homemade honey mustard dipping sauce, they effortlessly elevate any lunch or appetizer spread.
This easy-to-make dish shines both in its simplicity and flavor, providing a comforting treat that’s as fun to eat as it is delicious. Whether served at a party or simply enjoyed as a satisfying snack, these pigs in a blanket never fail to impress.
- Quick and easy finger food for any occasion that satisfies both kids and adults.
- Perfectly balanced with savory sausage and sweet, tangy honey mustard sauce.
- Make-ahead friendly and freezer-safe for busy days or last-minute gatherings.
Ingredients
- Crescent Rolls (8 Ounce Can): Flaky, buttery dough that crisps beautifully when baked, serving as the perfect wrap for cocktail weenies.
- Cocktail Weenies (14 Ounces): Small, juicy sausages that provide savory, meaty flavor in every bite-sized piece.
- Butter (1 Tablespoon, Melted): Brushed on top to enhance the golden color and add a rich, buttery finish.
- Dijon Mustard (1/4 Cup): Offers tangy sharpness and depth to the homemade honey mustard dipping sauce.
- Mayonnaise (1/4 Cup): Adds creaminess and smooth texture to the dipping sauce, balancing the tang of mustard.
- Honey (2 Tablespoons): For a touch of sweetness that complements the sharp and savory flavors perfectly.
- Cayenne Pepper (1/8 Teaspoon): Provides a subtle heat to give the dipping sauce an exciting kick.
- Salt (Pinch, to taste): Enhances and rounds out all the flavors in the honey mustard sauce.
Instructions
- Preheat and Prepare Baking Sheet
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Set your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. This ensures even cooking and easy cleanup.
- Roll and Divide Dough
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Unroll the crescent roll dough and press the seams together to create one large sheet. Using a pizza cutter or sharp knife, cut the dough into four equal rectangles, then slice each rectangle into 7-8 triangles. These triangle pieces will wrap each cocktail weenie. Don’t worry about perfect shapes; rustic triangles work wonderfully.
- Wrap Cocktail Weenies
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Place one cocktail weenie on the wide end of each dough triangle. Roll the dough over the sausage tightly but gently, sealing the edges underneath. Repeat with all dough pieces until no triangles remain.
- Arrange and Brush with Butter
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Place each wrapped sausage on the prepared baking sheet, leaving space between them for even baking. Lightly brush the tops with melted butter to promote browning and add richness.
- Bake Until Golden
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Bake the pigs in a blanket for 15 minutes or until they are puffed up and golden brown. The crescent dough should be crisp on the outside yet soft inside.
- Prepare Honey Mustard Sauce
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While the pigs blanket bake, combine Dijon mustard, mayonnaise, honey, cayenne pepper, and a pinch of salt in a bowl. Whisk thoroughly until smooth and creamy, balancing spicy, sweet, and tangy flavors.
- Cool and Serve
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Allow the baked pigs in a blanket to cool slightly so they’re safe to eat and the dough firms up. Serve warm alongside the honey mustard sauce or your favorite dipping condiment.
- You can save time by using crescent roll dough sheets if available, skipping the seam pressing step.
- These can be prepared up to one day ahead; simply refrigerate before baking, then reheat when ready to serve.
- Leftovers keep well in the refrigerator for 4-5 days or freeze for up to 3 months. Thaw completely before reheating.
Storage Tips
Store leftover pigs in a blanket in an airtight container in the fridge for up to five days. For longer storage, freeze them in a single layer, and thaw overnight before reheating in the oven to restore crispness.
Serving Suggestions
Serve these pigs in a blanket as a delightful appetizer at parties, a fun lunchbox addition, or alongside fresh vegetable sticks for a balanced snack. Pair with other dipping sauces like ketchup, spicy mustard, or ranch for variety.
- Press dough seams firmly to prevent unraveling during baking for neat, compact wraps.
- Brush with melted butter right before baking to achieve a beautifully golden crust.
- Experiment with flavored mustards or add herbs to the dipping sauce to customize the flavor profile.
FAQs
- Can I use regular hot dogs instead of cocktail weenies?
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Yes, but cut the hot dogs into smaller bite-sized pieces to maintain similar proportions to the original recipe.
- Is there a way to make this recipe gluten-free?
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Absolutely! Substitute the crescent roll dough with gluten-free pastry dough for a similar texture and flavor.
- Can these be made vegan?
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Use vegan crescent dough and plant-based sausage alternatives to adapt this recipe for a vegan diet.
- How do I prevent the dough from getting soggy?
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Ensure that you bake the pigs in a blanket on a parchment-lined sheet and brush the dough with butter to keep it crisp.
- What are some alternative dipping sauces?
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Try sides like spicy ketchup, barbecue sauce, ranch dressing, or a creamy cheese dip for variety and extra flavor.
- Can I add cheese inside the blanket?
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Yes! Adding a small strip of cheddar or your favorite cheese along with the sausage adds an indulgent gooey element.
- How long do leftovers keep?
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Refrigerated leftovers last about 4-5 days, and frozen ones maintain quality up to 3 months when stored properly.
Pigs in a Blanket
Equipment
- 1 baking sheet lined with parchment paper
- 1 bowl
- 1 pizza cutter or knife
- 1 brush for butter
- 1 whisk
Ingredients
- 8 ounces crescent rolls 1 can
- 14 ounces cocktail weenies
- 1 tablespoon butter melted
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1/8 teaspoon cayenne pepper
- Pinch of salt to taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Roll out the crescent roll dough and press seams together; leaving the middle seam is optional.
- Cut three lines into the dough dividing it into four equal parts, then cut triangles within each part to get about 7-8 triangles per section.
- Place a cocktail weenie on the larger end of each triangle and roll it up.
- Arrange the wrapped weenies on the prepared baking sheet, leaving space between each.
- Brush the tops with melted butter.
- Bake for 15 minutes or until golden brown.
- While baking, whisk together Dijon mustard, mayonnaise, honey, cayenne pepper, and salt in a bowl to make the honey mustard sauce.
- Let the pigs in a blanket cool slightly before serving with the honey mustard sauce.
Notes
- Use crescent roll sheets to skip pressing seams.
- Make up to one day ahead; store uncooked in the fridge or reheat before serving.
- Store leftovers in the refrigerator for 4-5 days or freeze up to 3 months.
- Thaw frozen pigs in a blanket before serving.
