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Pigs in a Blanket Recipe

Pocker Emily
Crescent pigs in a blanket with golden sesame-topped pastry
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Fully cooked cocktail sausages wrapped in crescent dough, brushed lightly with egg and baked with sesame seeds. Makes 24 bites, or eight appetizer portions.
Estimated Recipe CostEstimated US$6–8 for 24 pieces; about US$0.75–1 per 3-piece serving, excluding dips. Prices vary.
Prep Time 15 minutes
Cook Time 18 minutes
Resting time 5 minutes
Total Time 38 minutes
Servings: 8 portions of 3 pieces
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

  • 1 can refrigerated crescent roll dough 8 oz / 226 g, containing 8 triangles
  • 24 fully cooked cocktail sausages about 288 g total; pat dry
  • 1 large egg beaten; only about half is needed for brushing
  • 1 teaspoon water for egg wash
  • 1 teaspoon sesame seeds about 3 g; omit if needed

Equipment

  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Small bowl
  • 1 Pastry brush
  • 1 Knife or pizza cutter
  • 1 Food thermometer

Instructions
 

  1. Heat the oven to 375°F (190°C), or follow the dough package's recommended filled-pastry baking temperature if different. Line a large baking sheet with parchment. Pat the fully cooked sausages dry.
  2. Separate the dough into 8 triangles. Cut each lengthwise into 3 narrow triangles to make 24. If sticky or difficult to handle, refrigerate briefly until firm enough to lift.
  3. Place one sausage at the wide end of each triangle. Roll toward the tip, leaving the ends visible. Set seam-side down on the baking sheet, about 1 inch apart.
  4. Beat the egg with the water. Brush a thin layer over the dough; discard unused wash. Sprinkle with sesame. Bake 15–18 minutes, checking at 15 minutes, until the tops and bases are golden and the dough is cooked through. Heat the sausages thoroughly according to their package directions. Do not eat raw dough.
  5. Rest for 5 minutes before serving; the centers are hot. Divide into eight portions of three bites. Serve with mustard or another dip, if desired.

Nutrition

Calories: 220kcalCarbohydrates: 14gProtein: 6gFat: 15gSaturated Fat: 6gSodium: 540mgFiber: 0.2gSugar: 4g

Video

Notes

Contains wheat, egg and sesame; check dough and sausage labels for other allergens. Use fully cooked cocktail links, not raw sausage. Nutrition estimates use Pillsbury Original crescent-roll and Hillshire Farm Lit'l Smokies labels, 288 g sausage, about 25 g egg used and 3 g sesame, divided by 8; dips are excluded. Estimated cost assumes about US$3 dough, US$3–4 sausage and a small allowance for egg and seeds. Refrigerate within 2 hours (1 hour above 90°F/32°C), use within 3–4 days and reheat to 165°F/74°C. Cut sausages lengthwise and into age-appropriate pieces for young children. Video by Laura Vitale demonstrates a puff-pastry version with mustard and cheese; follow this card's crescent-dough quantities and baking method.

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