Pigs in a Blanket: Easy Crescent Roll Party Appetizer

Pigs in a blanket are the appetizer that always vanishes first at a Christmas party. Little cocktail sausages are rolled in buttery crescent dough, brushed with egg wash, sprinkled with everything bagel seasoning, and baked until golden and flaky. Dip them in a quick honey mustard sauce and nobody can stop at one.

They take about 15 minutes of hands-on work, and you can assemble them a day ahead and bake them right before guests arrive. Kids love them, adults secretly love them more, and they cost very little to make for a crowd.

Round out your party spread with my Christmas pinwheels, mini cheese ball bites, and holiday meatballs.

JUMP TO

• Why You’ll Love This Pigs in a Blanket
• What Is Pigs in a Blanket?
• Ingredients
• Kitchen Equipment
• Ingredient Tips
• How to Make Pigs in a Blanket
• Expert Tips for Perfect Pigs in a Blanket
• Delicious Variations
• What to Serve with Pigs in a Blanket
• Storage Instructions
• Can You Make It Ahead?
• Common Mistakes to Avoid
• Estimated Nutrition
• Frequently Asked Questions
• Conclusion

Why You’ll Love This Pigs in a Blanket

This is the easiest crowd-pleaser on any holiday table.

Only a Few Ingredients

Crescent dough, sausages, egg, and seasoning.

Make-Ahead Friendly

Assemble the day before and bake fresh.

Kid Approved

Every child at the party will head straight for these.

Budget Friendly

Makes 48 pieces for just a few dollars.

Irresistible Dip

Three-ingredient honey mustard ties it all together.

What Is Pigs in a Blanket?

Pigs in a blanket are small sausages wrapped in dough and baked. In the United States they are a classic party snack, especially for Christmas, New Year’s Eve, and game day.

The most popular American version uses refrigerated crescent roll dough and mini smoked cocktail sausages, often called little smokies.

In the UK the name means something different, sausages wrapped in bacon, but in America it always means the flaky dough version.

Ingredients

Pigs in a Blanket

Ingredient	Amount	Purpose
Refrigerated crescent roll dough	2 cans (8 ounces each)	Flaky wrap
Mini cocktail sausages, patted dry	1 package (14 ounces)	Filling
Large egg, beaten with 1 tablespoon water	1	Golden shine
Everything bagel seasoning	2 tablespoons	Crunch and flavor

Honey Mustard Dip

Ingredient	Amount	Purpose
Dijon mustard	¼ cup	Tangy base
Mayonnaise	¼ cup	Creaminess
Honey	3 tablespoons	Sweetness
Cayenne pepper (optional)	Pinch	A little heat

Kitchen Equipment

• 2 large baking sheets
• Parchment paper
• Pizza cutter or sharp knife
• Pastry brush
• Small mixing bowl

Ingredient Tips

Pat the Sausages Dry

Dry sausages keep the dough from getting soggy.

Keep Dough Cold

Cold dough is easier to cut and puffs better.

Seamless Dough

Crescent dough sheets save time pressing seams.

Sausage Options

Use beef, pork, turkey, or cut regular hot dogs into thirds.

Seasoning Swap

Try sesame seeds, flaky salt, or grated parmesan.

How to Make Pigs in a Blanket

Step 1: Heat the Oven

Heat the oven to 375°F and line two baking sheets with parchment paper.

Step 2: Cut the Dough

Unroll one can of crescent dough and press the seams together. Cut it into 4 long strips, then cut each strip into 6 small triangles or rectangles, for 24 pieces.

Step 3: Wrap the Sausages

Place a sausage at the wide end of each piece and roll it up. Set seam side down on the baking sheet. Repeat with the second can.

Step 4: Egg Wash and Season

Brush the tops with egg wash and sprinkle with everything bagel seasoning.

Step 5: Bake

Bake 12 to 15 minutes, until puffed and deep golden brown.

Step 6: Make the Dip

While they bake, whisk the Dijon, mayonnaise, honey, and cayenne together.

Step 7: Serve

Let cool 5 minutes, then pile on a platter with the dip.

Expert Tips for Perfect Pigs in a Blanket

Seam Side Down

Keeps them from unrolling in the oven.

Leave Space

Space them 1 inch apart so they brown evenly.

Chill Before Baking

Ten minutes in the fridge makes flakier pastry.

Do Not Over-Wrap

One layer of dough bakes through best.

Serve Warm

They are flakiest right out of the oven.

Delicious Variations

Cheesy

Add a thin strip of cheddar before rolling.

Puff Pastry

Use puff pastry for extra flaky layers.

Christmas Wreath

Arrange in a ring on the sheet and fill the center with dip.

Spicy

Use jalapeño sausages and add red pepper flakes.

Pretzel Style

Brush with baking soda water and sprinkle coarse salt.

What to Serve with Pigs in a Blanket

Pile them on a platter with honey mustard, ketchup, and spicy brown mustard.

Serve with other party bites like spinach artichoke bites and a big cheese board.

They are also great for Christmas morning brunch next to eggs and fruit.

Storage Instructions

Storage Method	How Long	Best Practice
Refrigerator	4 days	Airtight container
Freezer (baked)	2 months	Freezer bag; reheat from frozen
Freezer (unbaked)	1 month	Freeze on a sheet, then bag

Reheat in a 350°F oven or air fryer for 5 to 8 minutes to keep them crisp.

Bake unbaked frozen ones straight from the freezer, adding 3 to 5 minutes.

Can You Make It Ahead?

Assemble up to 24 hours ahead, cover, and refrigerate. Egg wash and bake right before serving.

Or freeze them unbaked for up to a month.

Common Mistakes to Avoid

Wet Sausages

Make the dough soggy.

Warm Dough

Sticky and hard to roll.

Underbaking

Pale, doughy middles.

Crowding the Pan

They steam instead of brown.

Skipping Egg Wash

They look dull and pale.

Estimated Nutrition

Nutrient	Amount Per Serving
Calories	230
Carbohydrates	14g
Protein	6g
Fat	17g
Saturated Fat	6g
Fiber	0g
Sugar	4g
Sodium	560mg
Cholesterol	35mg

Estimate per 4 pieces including a little dip, based on 12 servings.

Frequently Asked Questions

Conclusion

Pigs in a blanket are simple, nostalgic, and always the first thing gone at a party.

Make a double batch this Christmas, because one tray is never enough.

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