Classic Pigs in a Blanket
Little smokies wrapped in crescent roll dough - the nostalgic crowd-pleaser
- 2 cansrefrigerated crescent roll dough(8 oz each)
- 1 lbcocktail sausages(lit'l smokies)
- 4 tbspbutter(melted)
- 1 tspgarlic powder
- 1 tbspfresh parsley(minced)
- 0.25 cupyellow mustard(for dipping)
- 0.25 cupketchup(for dipping)
Can be assembled and refrigerated up to 4 hours before baking. Can also be frozen unbaked for up to 1 month - add 3-4 minutes to baking time.
- 1Preheat oven to 375°F and line baking sheet with parchment paper
- 2Unroll crescent dough and separate into triangles
- 3Cut each triangle lengthwise into 3 smaller triangles
- 4Place one cocktail sausage at wide end of each triangle
- 5Roll up toward the point, wrapping dough around sausage
- 6Place seam-side down on prepared baking sheet
- 7Mix melted butter with garlic powder and brush over each
- 8Bake 12-15 minutes until golden brown
- 9Brush with more garlic butter and sprinkle with parsley
- 10Serve warm with mustard and ketchup for dipping
Don't unroll and re-roll the dough - just separate at perforations for flakiest results. The garlic butter brushed on after baking is what makes these special. For fancier events, use all-butter puff pastry instead of crescent rolls. These disappear fast - make more than you think you need.
Pigs in a blanket became a party staple in the 1950s and 60s with the rise of convenience foods like refrigerated dough and cocktail sausages. The name refers to various wrapped sausage dishes around the world, but the American version with crescent rolls is the game day classic.