Pigs in a Blanket
Mini cocktail franks wrapped in buttery crescent roll dough - a nostalgic crowd-pleaser
- 2 canscrescent roll dough(8 oz each)
- 48cocktail franks(or 24 regular hot dogs cut in half)
- 2 tbspbutter(melted)
- 1 tbspeverything bagel seasoning(optional)
- yellow mustard(for dipping)
- ketchup(for dipping)
Can be assembled and refrigerated up to 4 hours before baking. Add 2-3 minutes to baking time.
- 1Preheat oven to 375°F and line baking sheets with parchment
- 2Unroll crescent dough and separate into triangles
- 3Cut each triangle lengthwise into 3 smaller triangles
- 4Place cocktail frank at wide end of each triangle
- 5Roll up toward point, tucking dough around frank
- 6Arrange on baking sheets seam-side down
- 7Brush with melted butter
- 8Sprinkle with everything bagel seasoning if using
- 9Bake 12-15 minutes until golden brown
- 10Serve warm with mustard and ketchup for dipping
Don't unroll the perforated seams if using crescent roll sheets - you want individual triangles. Tuck the dough point under so it doesn't unroll. The everything bagel seasoning is optional but delicious. These are best served warm. Can also use puff pastry for fancier version.
Pigs in a blanket have been an American party staple since at least the 1950s, though wrapped sausages appear in various forms across many cultures. The crescent roll version gained popularity in the 1960s when Pillsbury began promoting creative uses for their refrigerated doughs. They remain a nostalgic favorite.