Easy 4-Ingredient Pigs in a Blanket: The Ultimate Crowd-Pleasing Party Appetizer
This effortless 4-ingredient pigs in a blanket recipe transforms simple ingredients into an irresistible party appetizer. Featuring savory mini sausages snugly wrapped in blankets of golden crescent dough, brushed with melted butter, and baked to puffy perfection, these bite-sized delights are guaranteed to be a hit. Perfect for dipping and dunking into an endless array of sauces, they’re the quintessential crowd-pleaser for any gathering.
Why This Simple Pigs in a Blanket Recipe is a Must-Try
Pigs in a blanket are more than just a classic appetizer; they’re a culinary shortcut to success, loved by all ages. This recipe shines for several reasons, making it an absolute staple for hosts and home cooks alike. Much like their beloved cousin, the famous bacon-wrapped lil smokies, these mini crescent dogs consistently steal the show at any event.
First and foremost, the **unbeatable simplicity** of this recipe cannot be overstated. With just four core ingredients – refrigerated crescent dough, mini cocktail sausages, butter, and optional flaked sea salt – you can whip up a batch in under 30 minutes. This minimal ingredient list and straightforward preparation make it ideal for last-minute gatherings or when you need a reliable dish that doesn’t demand hours in the kitchen.
Secondly, pigs in a blanket possess **universal appeal**. They are unequivocally kid-approved, making them a fantastic after-school snack or a fun addition to children’s parties. But don’t let their kid-friendly nature fool you; adults adore these savory bites just as much. The comforting combination of tender sausage and flaky, buttery dough is simply irresistible, leading to them disappearing from serving platters almost as quickly as they’re made.
Finally, their **versatility for any occasion** makes them a go-to choice. Whether you’re hosting a football game watch party, celebrating a holiday, putting together a casual brunch, or simply looking for an easy snack or light dinner for the kids (or even yourself!), pigs in a blanket fit the bill perfectly. They’re effortlessly scalable, meaning you can easily double, triple, or quadruple the recipe to feed a larger crowd without significantly increasing your prep time. Their ability to be made ahead of time and even frozen further enhances their convenience, cementing their status as a truly indispensable party appetizer.
Essential Ingredients for Perfect Pigs in a Blanket
Crafting these delicious mini crescent dogs requires just a few key components. You’ll find a detailed list of all measurements, ingredients, and comprehensive instructions in the printable recipe card located at the end of this post.
Ingredient Spotlight & Smart Substitutions
Understanding your ingredients and their potential variations can elevate your Pigs in a Blanket from good to extraordinary. Here’s a closer look at what you’ll need and how to make it your own:
CRESCENT DOUGH – One standard 8-ounce can of refrigerated crescent roll dough, typically containing 8 perforated rolls, is usually sufficient to wrap a full 14-ounce package of mini cocktail sausages, yielding about 28 individual pigs in a blanket. This makes scaling the recipe incredibly easy – simply double, triple, or quadruple as needed to accommodate more guests. For even quicker preparation, some grocery stores offer crescent roll sheets without perforations. If you can find these, you can skip the step of pressing the seams together. Just unroll the sheet and slice it directly into approximately 28 small triangles. While the traditional crescent roll appearance is charming, you can also cut the dough into small strips and wrap them around the sausages for a more rustic look. Alternatively, for a flakier, richer pastry, you can substitute puff pastry sheets. Just be aware that puff pastry may require slightly different baking times and a different rolling technique (often cut into squares or strips rather than triangles).
MINI COCKTAIL SAUSAGES – These are the “pigs” of our recipe. “Lil Smokies” or similar miniature frankfurters are the most common choice. You can find them in beef, pork, or even turkey varieties, allowing you to cater to different dietary preferences or flavor profiles. Before wrapping, it’s a good idea to pat the sausages dry with a paper towel, especially if they’ve been sitting in liquid. This helps the crescent dough adhere better and promotes a crispier, more golden crust during baking.
BUTTER – Melted butter is brushed over the crescent dough to achieve that beautiful golden-brown color and add a rich, savory flavor. Both salted and unsalted butter work wonderfully. If you plan to sprinkle coarse salt on top of your pigs in a blanket, you might opt for unsalted butter to better control the overall sodium level. As an alternative for a shiny finish and slightly less richness, an egg wash (one egg beaten with a tablespoon of water or milk) can be used. This will still promote browning but won’t impart the same buttery depth of flavor.
FLAKED SEA SALT (Optional) – While entirely optional, a sprinkle of flaked or coarse sea salt on top of the buttered dough makes a significant difference. It provides a delightful textural contrast and a savory counterpoint to the subtle sweetness of the crescent roll dough. If you don’t have flaked sea salt, a pinch of garlic powder, onion powder, poppy seeds, or even “everything bagel” seasoning can be used for extra flavor and visual appeal.
Step-by-Step: How to Make Easy Pigs in a Blanket
These step-by-step photos and detailed instructions are here to guide you visually through the process of making this crowd-pleasing appetizer. For a convenient printable version of this recipe, complete with precise measurements and comprehensive instructions, simply jump to the recipe card at the bottom of this post.
- Prepare Your Baking Environment: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Parchment paper is highly recommended as it prevents sticking and makes cleanup a breeze.
- Unroll the Crescent Dough: Carefully remove the crescent rolls from their packaging. Gently unroll the entire sheet of dough, being mindful to keep the perforated lines intact as much as possible at this stage.
- Seal the Seams: Lay the unrolled dough flat on your work surface. Using your fingertips, gently but firmly press along all the perforated seams to seal them together, forming a single, continuous sheet of crescent roll dough. This ensures the dough stays together when baked and creates a more uniform “blanket.”
- Slice the Dough into Triangles: Using a pizza wheel or a sharp knife, first slice the large crescent sheet lengthwise into four equal sections. Then, take each section and slice it into approximately 7 smaller triangles. These don’t need to be perfectly uniform in size or shape; approximate triangles are perfectly fine and will still result in delicious pigs in a blanket.
- Wrap the Sausages: Place one mini cocktail sausage at the wide end of each dough triangle. Begin rolling the sausage up towards the narrow point of the triangle. Roll snugly but not too tightly, allowing the dough to fully envelop the sausage and form a neat, small crescent roll. Ensure the tip of the triangle is tucked underneath the sausage to prevent unrolling during baking.
- Arrange on Baking Sheet: Place the prepared “pigs in a blanket” onto your parchment-lined baking sheet, leaving a little space between each one. This allows the dough to puff up evenly and ensures they don’t stick together as they bake.
- Butter and Season: Lightly brush the tops of each wrapped roll with the melted butter. This helps them achieve a beautiful golden-brown color and creates a surface for the salt to adhere to. If desired, sprinkle a pinch of flaked or coarse sea salt over the buttered tops. You can also experiment with other seasonings like poppy seeds or “everything bagel” seasoning.
- Bake to Golden Perfection: Bake for approximately 15 minutes, or until the crescent rolls are visibly puffed, golden brown, and cooked through. Keep an eye on them towards the end of the baking time, as oven temperatures can vary.
- Serve Immediately: Remove from the oven and serve hot. Arrange them on a platter with small bowls of ketchup, mustard, BBQ sauce, or any of your favorite dipping sauces for guests to enjoy.
Frequently Asked Questions & Expert Tips for Pigs in a Blanket
Absolutely! Pigs in a blanket are a fantastic make-ahead appetizer. You have a couple of options:
Unbaked: Prepare the crescent-wrapped sausages as instructed, but do not bake them. Place them on a baking sheet, cover tightly with plastic wrap, and store them in the refrigerator for up to 24 hours. When ready to bake, simply remove from the fridge, brush with butter and sprinkle with salt, and bake as usual, adding a couple of minutes to the baking time if they are very cold.
Baked: You can also bake them completely ahead of time. Once baked and golden brown, allow them to cool fully on a wire rack. Then, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat in a preheated oven at 325°F (160°C) for 10-15 minutes, or until warmed through, being careful not to overbake and dry them out.
Yes, pigs in a blanket freeze exceptionally well, both cooked and uncooked!
To Freeze Uncooked: Arrange the unbaked, crescent-wrapped sausages in a single layer on a parchment paper-lined baking sheet. Flash freeze them for about 1-2 hours, or until they are solid. Once frozen, transfer them from the tray to a large freezer-safe ziptop bag or an airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to bake, transfer them to the refrigerator to thaw overnight before baking according to the recipe instructions. You may need to add a few extra minutes to the baking time.
To Freeze Cooked: Allow the baked pigs in a blanket to cool completely first. Then, place them in an airtight container or a large freezer-safe ziptop bag. Store in the freezer for up to 2-3 months. To reheat, thaw them in the refrigerator overnight. Then, warm them in an oven at 325°F (160°C) until heated through, approximately 10-15 minutes. Avoid excessive reheating to prevent them from becoming dry.
Store any leftover baked pigs in a blanket in an airtight container in the refrigerator. They will remain fresh and delicious for 4-5 days. For best results, reheat them briefly in a toaster oven or conventional oven to restore some of their crispness.
While the recipe specifies mini cocktail sausages (often referred to as “Lil Smokies”), you can also use regular hot dogs cut into 1-inch pieces. Just ensure they are small enough to be easily wrapped by the crescent dough triangles. Different flavors of cocktail sausages (beef, pork, chicken, or turkey) can offer interesting variations.
Absolutely! Adding a small sliver of cheese before rolling is a fantastic way to elevate these appetizers. Place a tiny strip of cheddar, Swiss, Monterey Jack, or even pepper jack cheese alongside the sausage on the wide end of the dough triangle before rolling. The cheese will melt beautifully, adding an extra layer of flavor and gooeyness.
Get creative with your pigs in a blanket! Instead of just salt, try sprinkling the tops with garlic powder, onion powder, a pinch of smoked paprika, or a blend of dried herbs like Italian seasoning. For a touch of sweetness and tang, brush them with a thin layer of honey mustard or a mix of Dijon mustard and brown sugar before baking. A sprinkle of “everything bagel” seasoning also adds a delightful crunch and savory kick.
The key to preventing unrolling is a snug wrap and proper placement. Make sure you roll the sausage tightly enough so the dough adheres to itself. Crucially, always place the wrapped pigs in a blanket seam-side down on the prepared baking sheet. This ensures that the weight of the sausage and the baking process will help seal the dough, keeping everything neatly contained.
Creative Serving Ideas for Pigs in a Blanket
Once baked to golden perfection, your pigs in a blanket are ready to shine! Serve them piping hot directly from the baking sheet or arrange them artfully on a festive tray. The real fun comes with the dipping sauces – offer a variety to please every palate. Classic choices like **ketchup** and **mustard** (Dijon, honey mustard, or spicy brown) are always winners. But don’t stop there! Explore options like tangy **BBQ sauce**, creamy **ranch dressing**, a zesty **sriracha mayo**, or even our popular french fry sauce. For a cheesy delight, a warm cheese dip or queso can also be a fantastic addition.
Beyond the dipping sauces, you can also get creative with garnishes and toppings. Instead of just regular melted butter, consider brushing them with a savory garlic butter before baking for an extra layer of flavor. While the flaked sea salt adds a wonderful textural contrast, you can also experiment with a sprinkle of poppy seeds, sesame seeds, or a light dusting of dried herbs like parsley or chives for a fresh finish. These little touches can elevate the presentation and taste.
Pigs in a blanket aren’t just for formal get-togethers and holidays. They are incredibly versatile and make a fantastic quick snack, a fun lunch option, or an easy weeknight dinner alongside a simple side salad. They’re perfect for game day gatherings, impromptu movie nights, kids’ birthday parties, or any casual occasion where delicious, easy-to-eat finger food is appreciated. Their effortless preparation and widespread appeal make them a true culinary chameleon, adaptable to almost any eating scenario!
Discover More Easy Party Appetizer Recipes
If you’re looking for more crowd-pleasing bites to serve at your next gathering, explore these other fantastic party appetizer recipes:
- Grape Jelly Meatballs
- Pinwheel Sandwiches
- Appetizer Veggie Pizza
- Turkey Pepper Jack Roll Ups
- Bacon Cheeseburger Meatballs
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Pigs in a Blanket
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 8 ounces refrigerated crescent rolls (1 can of 8 rolls or crescent sheet)
- 14 ounces cocktail sausages (like Lil Smokies, drained)
- 1 Tablespoon butter melted (salted or unsalted)
- 1 teaspoon flaked sea salt optional (or other desired seasoning like everything bagel seasoning)
Things You’ll Need
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Baking sheets (lined with parchment paper)
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Pizza Cutter or sharp knife
Before You Begin
- The flaked sea salt is optional, but it truly enhances the flavor by adding a delicious salty contrast and crunchy texture to the subtly sweet crescent roll dough.
- Brushing the pigs in a blanket with melted butter not only contributes to a rich, golden-brown color during baking but also helps any chosen toppings, like salt, adhere beautifully to the rolls.
- You can use either salted or unsalted butter for brushing. If you opt for salted butter, you might want to adjust the amount of additional salt you sprinkle on top. An egg wash can also be used for a shiny finish, though it won’t provide the same buttery flavor.
- One standard 8-ounce can of crescent dough is designed to cover approximately one 14-ounce package of mini cocktail sausages. Feel free to double, triple, or quadruple the recipe as needed to feed more guests – these little snacks are incredibly popular and disappear quickly!
- When placing the wrapped sausages on the baking sheet, ensure there’s a small amount of space between each one. This allows the crescent dough to puff up evenly and prevents them from sticking together.
- If you find crescent roll SHEETS at your grocery store, they can save you a step! These sheets don’t have perforations, eliminating the need to press seams together. Simply unroll and slice the sheet into roughly 28 small triangles. While triangles offer a traditional look, you can also cut the dough into small strips and wrap them around the sausages for a different aesthetic.
- To ensure sausages don’t unroll during baking, make sure to wrap them snugly and place them seam-side down on the baking sheet.
- Consider patting the mini sausages dry before wrapping to help the dough stick better and achieve crispier results.
Instructions
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
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Remove the crescent rolls from their packaging and gently unroll the entire sheet of dough, trying to keep the perforated sheet as intact as possible.
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On a clean surface, gently press over all the perforated seams of the dough to form a single, continuous sheet of crescent roll dough.
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Use a pizza wheel or sharp knife to slice the crescent sheet into four equal sections, then slice each section into 7 triangles. The triangles do not need to be perfectly uniform.
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Place one cocktail sausage at the wide end of each dough triangle. Roll the sausage up towards the narrow point of the triangle to form a small crescent roll surrounding the sausage. Ensure the dough is wrapped snugly.
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Arrange the prepared “pigs in a blanket” on the prepared baking sheet, leaving a small space between each for even baking. Make sure the seam side is down to prevent unrolling.
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Brush the tops of each roll with the melted butter. If desired, sprinkle a pinch of flaked or coarse salt (or your preferred seasoning) over the buttered tops.
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Bake for approximately 15 minutes, or until the crescent rolls are puffed, beautifully golden brown, and cooked through.
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Serve hot with a variety of your favorite dipping sauces such as ketchup, mustard, or BBQ sauce. Enjoy!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.