Classic Pigs in a Blanket
Little smokies wrapped in crescent roll dough - the nostalgic crowd-pleaser
Ingredients
- 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)
📝 Make Ahead
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.
Instructions
- Preheat oven to 375°F and line baking sheet with parchment paper
- Unroll crescent dough and separate into triangles
- Cut each triangle lengthwise into 3 smaller triangles
- Place one cocktail sausage at wide end of each triangle
- Roll up toward the point, wrapping dough around sausage
- Place seam-side down on prepared baking sheet
- Mix melted butter with garlic powder and brush over each
- Bake 12-15 minutes until golden brown
- Brush with more garlic butter and sprinkle with parsley
- Serve warm with mustard and ketchup for dipping
💡 Pro Tips
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.
📜 History
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.