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Pigs in a Blanket

Pigs in a blanket with flaky, golden crescent dough and juicy cocktail sausages—baked until puffed at 375°F. Quick Dijon-honey dipping sauce makes every bite extra tangy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated crescent dough
  • 1 can (8 oz) refrigerated crescent dough Keep chilled until ready to use.
Cocktail sausages
  • 1 package (14 oz) cocktail sausages Pat dry so the dough seals and browns well.
Egg wash
  • 1 large egg Beaten for a glossy, golden finish.
Everything bagel seasoning
  • 1 tbsp everything bagel seasoning Plus extra for topping if desired.
Dipping sauce
  • 1 tbsp Dijon mustard Stir into honey for a tangy dip.
  • 2 tbsp honey Helps balance the Dijon for a smooth dip.

Equipment

  • 1 sheet pan

Method
 

Prep & roll
  1. Preheat the oven to 375°F, then line a baking sheet with parchment for easy cleanup and even browning.
  2. Unroll the refrigerated crescent dough, then cut each triangle into 3 thin strips so each sausage gets more dough coverage.
  3. Roll each cocktail sausage in a strip of dough and place on the baking sheet seam-side down so the seam seals as it bakes.
  4. Brush the tops with the beaten egg and sprinkle with everything bagel seasoning for a glossy, speckled finish.
Bake & serve
  1. Bake for 12–15 minutes at 375°F until the pigs in a blanket are puffed and golden brown.
  2. Stir the Dijon mustard and honey together, then serve warm with the dipping sauce.

Notes

Pro tip: pat the cocktail sausages dry before wrapping so the dough adheres and crisps instead of slipping. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 325°F until hot. Freezing: freeze cooked pigs in a blanket for up to 2 months, then reheat from frozen in a 350°F oven. Dietary swap: use gluten-free crescent dough if you need a gluten-free version (check all labels).