PIGS IN A BLANKET are my go to party snack for those days when you want something warm, salty, and fun, but you do not want to babysit a complicated recipe. I started making them years ago for game nights, and now they are the thing people actually request. They are easy enough for a random Tuesday, but they also feel special on a snack board. If you have picky eaters, this is usually a win because it is basically bread plus a little sausage. And if you have a messy kitchen after, well, same, but we will deal with that too. 
The Story Behind This Recipe
Hey, I’m Alexandraa! This PIGS IN A BLANKET was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. PIGS IN A BLANKET are my go to party snack for those days when you want something warm, salty, and fun, but you do not want…
How to Make Pigs in a Blanket
If you have ever needed a snack that disappears faster than you can refill the plate, this is it. My method is simple and forgiving, and you can easily scale it up for a crowd. I like using refrigerated crescent dough because it bakes up fluffy and golden without any effort. If you are more of a “make it from scratch” person, puff pastry is amazing too, but crescent dough is the no stress classic.
What you will need
- Mini sausages or cocktail wieners (about 1 package, but honestly use more if you want)
- Refrigerated crescent dough (1 to 2 cans depending on how many you are making)
- 1 egg (optional, for a shiny top)
- Everything bagel seasoning or sesame seeds (optional, but so good)
- Nonstick spray or parchment paper
Here is how I do it, step by step, without getting fancy:
- Heat your oven to 375 F. If your dough package says something different, follow the package.
- Line a baking sheet with parchment paper. I started doing this after one sticky cheese incident. Also, if you ever deal with stubborn residue on dishes, this little guide on removing sticky stickers residue is weirdly useful for kitchen life.
- Unroll the crescent dough and separate it into triangles. Then cut each triangle into 2 or 3 smaller triangles, depending on the size of your sausages.
- Place a mini sausage at the wide end and roll it up. Do not overthink it. If the dough looks a little uneven, it will puff and hide your flaws.
- If you want that bakery shine, whisk an egg and lightly brush the tops. Sprinkle seasoning if you like.
- Bake about 11 to 15 minutes, until deep golden and the dough looks cooked through.
One practical tip: keep the dough cold until you are ready to roll. Warm dough gets sticky and makes you want to quit. I also like to pat the sausages dry with a paper towel so the dough grips better.
And yes, this is where I admit I sometimes make a “test batch” of 4 for myself while the rest bake. Quality control, obviously.
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Pigs in a Blanket Variations
Once you have the basic PIGS IN A BLANKET down, the variations are basically endless. This is where you can make them feel new without learning a new recipe. I rotate these depending on who is coming over and what I have in the fridge.
Here are a few favorites that actually work:
- Cheesy center: Add a thin strip of cheddar or pepper jack next to the sausage before rolling. Do not use a giant chunk or it will leak.
- Spicy version: Use jalapeno cheddar sausages or brush the dough with a tiny bit of hot honey before baking.
- Everything bagel topping: Egg wash plus everything seasoning makes them taste like a snack you would buy at a cafe.
- Puff pastry upgrade: Cut puff pastry into strips and wrap the sausages. Bake until puffy and deep golden. It is slightly flakier and feels extra.
- Breakfast style: Wrap little breakfast sausages and serve with maple syrup for dipping. People act surprised, but then they eat ten.
If you are doing a big batch, mix and match but keep a little system. Like, sesame seeds for classic, everything seasoning for cheesy, and plain for the picky kids. It saves you from repeating “which one is spicy?” all night.
Also, I have to share one random hosting reality: after making snacks like this, your cutting board can look rough. I learned a lot from this post on how to clean stained plastic cutting boards. It is not glamorous, but it is real life.
“I brought these to my kid’s soccer potluck and they were the first thing gone. Three parents asked for the recipe, and one asked if I catered. I do not, but I took the compliment.”
What to Serve with Pigs in a Blanket
PIGS IN A BLANKET are pretty much a complete snack on their own, but if you are serving them for a party, it helps to round things out so the table feels full. I like doing a mix of crunchy, fresh, and something a little sweet. It also keeps people from eating only buttery dough for an hour straight, even though they will try.
Here are simple sides that make sense:
- Crunchy veggies: baby carrots, cucumber slices, mini peppers, plus ranch or hummus
- Fresh fruit: grapes and strawberries are easy and always get eaten
- Chips or pretzels: especially if you have multiple dipping sauces
- Simple salad: if this is more of a dinner situation, do a quick green salad with lemon and olive oil
If I want something cozy, I do a pot of soup and let the PIGS IN A BLANKET act like little dippers. Tomato soup is the classic, but even a basic veggie soup works.
And if you are hosting and trying to keep things calm, I swear by cleaning as you go. I used to ignore that advice until I hosted one too many messy game nights. This list of vintage kitchen cleaning secrets has a few genuinely helpful ideas that are not fussy.
Storage and Reheating Tips
These are best fresh, like most baked dough things, but leftovers still make a great snack the next day. The trick is reheating them so they stay crisp instead of turning sad and squishy.
Here is what works in my kitchen:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze on a tray first, then move to a freezer bag. They keep about 2 months.
- Reheat in oven: 350 F for about 8 to 12 minutes. This brings back the crisp.
- Air fryer: 330 to 350 F for 4 to 7 minutes, checking so they do not overbrown.
- Microwave: Works in a pinch, but the dough goes soft. If you microwave, do a short burst, then crisp in a toaster oven if you can.
One more real tip: if you used cheese inside, reheat gently. Cheese can go from melty to lava in about ten seconds.
And since we are talking about leftovers, this is when I usually wipe down counters and deal with any greasy spots. Baking soda is my best friend for that. If you like simple, eco friendly cleaning ideas, this post on baking soda home hacks is a great one to save.
Dipping Sauces for Pigs in a Blanket
Dipping sauces are where you can make the whole tray feel exciting, even if you made the simplest version of PIGS IN A BLANKET. I like putting out two or three options so everyone can pick their vibe.
My regular rotation:
- Yellow mustard: classic, sharp, no effort
- Honey mustard: sweet and tangy, kid friendly
- Ketchup: obvious, but always needed
- Spicy mayo: mayo plus a little sriracha and garlic powder
- Barbecue sauce: especially good if you used cheddar inside
- Warm cheese dip: not necessary, but extremely fun
If you want one “fancy but easy” sauce, mix apricot jam with a spoon of Dijon and a splash of vinegar. It sounds random, but it works.
When I serve these, I always put sauces in sturdy little bowls and set them on a tray, because spills happen. The snack table gets chaotic fast.
Common Questions
Can I make PIGS IN A BLANKET ahead of time?
Yes. Assemble them, cover, and refrigerate up to 24 hours. Bake right before serving so the dough puffs up nicely.
Why did my dough unwrap while baking?
Usually the dough was too warm or stretched too thin. Keep it cold and roll snugly with the seam side down on the pan.
Can I use full size hot dogs instead of mini sausages?
Absolutely. Just cut each hot dog into 3 or 4 pieces and bake a little longer if needed.
How do I keep them from getting soggy?
Bake until truly golden, not pale. Also, cool them a few minutes on the pan, then move to a rack if you have one so steam does not get trapped underneath.
What is the best dough to use?
Crescent dough is easiest and super tasty. Puff pastry is flakier and feels more “party.” Both work, so pick what fits your mood.
Snack Time, Solved
If you need a reliable, crowd pleasing snack, PIGS IN A BLANKET are it: quick to assemble, easy to customize, and basically guaranteed to vanish. Keep your dough cold, bake until golden, and put out a couple of good dips. If you want to compare styles, I have looked at both Best Pigs In A Blanket Recipe – Delish and Pigs in a Blanket Recipe – Pillsbury.com and they are great for extra inspiration. Now go make a batch, and do yourself a favor and bake a few extra because you will “accidentally” eat them while standing at the counter.
Pigs in a Blanket
Ingredients
Method
- Preheat your oven to 375°F (190°C). Follow package instructions if different.
- Line a baking sheet with parchment paper.
- Unroll the crescent dough and separate it into triangles. Cut each triangle into 2-3 smaller triangles.
- Place a mini sausage at the wide end of each triangle and roll it up.
- If desired, whisk the egg and lightly brush the tops of the rolled sausages. Sprinkle with seasoning.
- Bake for 11-15 minutes until deep golden and cooked through.
