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You need just 3 ingredients and 20 minutes to make one of the best party snack ideas, Pigs in a Blanket. This easy appetizer recipe is pure, blissful comfort food that will transport you back to childhood (and delight kids, too).
Next time you’re in need of a quick and easy appetizer idea, turn to Pigs in a Blanket. Cozy comfort food at its best, my 3-ingredient recipe can be party- or after school snack-ready in a mere 20 minutes. Yes, that includes the time it takes for the dough to bake to golden brown perfection.
Little hands will love to grab Pigs in a Blanket from the platter to snack on, and if they’re like me kids, they’ll also enjoy assembling this snack recipe as well.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Crescent rolls: The pre-scored triangles you’ll find in the refrigerated tube version is the perfect size for this recipe; simply trim each into thirds to tuck nicely around each sausage bite. Refrigerated biscuit dough or puff pastry would also work well. If you’re feeling ambitious, whip up a batch of my 3-Ingredient Homemade Biscuits and slice thin wedges of the homemade dough to use instead.
- Little Smokies: If you can’t locate Little Smokies or beef cocktail wieners at the supermarket, swap in regular hot dogs cut into fourths. (Alternatively, you can make it a meal using whole hot dogs wrapped in crescent dough. It turns out somewhat like a mash-up between a hot dog and a corn dog!)
- Poppy seeds: These are an optional “blanket” topping. I personally adore the extra crunch they add to the golden brown cooked dough.
Step-by-step instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Unwrap one tube of crescent rolls and separate into triangles. Working with one triangle at a time, cut it into 3 sections with a sharp knife.
- Roll up each section around a Little Smokie and place the prepared baking sheet, seam-side down. Sprinkle with poppy seeds if desired.
- Repeat with remaining crescent rolls and Little Smokies.
- Bake until the crescent rolls are golden brown and puffy, about 10 to 15 minutes. Serve warm.
Recipe tips and variations
- Yield: This recipe makes 40 Pigs in a Blanket, ideal for sharing as part of your tailgate menu or at any potluck or party.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Recipe FAQs
Bacon: Cut uncooked bacon slices in half, then wrap a half slice around each sausage before covering with dough and baking according to Step 4 for a double dose of pork in a blanket.
Cheese: Cut slices of Cheddar cheese into four vertical strips, pop a piece of cheese on top of each sausage, then wrap with dough and proceed with baking as instructed below for cheesy pigs.
Spices: Instead of poppy seeds, you could also brush the tops of the uncooked yet assembled Pigs in a Blanket with an Egg Wash, then sprinkle with store-bought or Homemade Ranch Dressing Mix or store-bought or Homemade Everything Bagel Seasoning.
Serve Pigs in a blanket with ketchup, mustard, cheese sauce, and/or barbecue sauce.
My family loves when I recreate this recipe with sausage links and pancake batter. Score some inspiration from one of my favorite podcasts, The Splendid Table if that sounds up your alley, too. Serve with maple syrup or Homemade Pancake Syrup, of course!
2-Ingredient Barbecue Little Smokies
Sharpen your toothpicks. 2-Ingredient Barbecue Little Smokies are the easiest, most festive appetizer you’ll ever make. Two ingredients, zero prep, and 100% addictive, exactly the way all good party food should be. Game days, birthday…
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Pigs in a Blanket
Ingredients
- 2 packages crescent rolls (see note 1)
- 1 (16 ounce) package Little Smokies (see note 2)
- poppy seeds for garnish, optional (see note 3)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Unwrap one tube of crescent rolls and separate into triangles. Working with one triangle at a time, cut it into 3 sections with a sharp knife.
- Roll up each section around a Little Smokie and place the prepared baking sheet, seam-side down. Sprinkle with poppy seeds if desired.
- Repeat with remaining crescent rolls and Little Smokies. Bake until the crescent rolls are golden brown and puffy, about 10 to 15 minutes. Serve warm.
Recipe Video
Notes
- Crescent rolls: The pre-scored triangles you’ll find in the refrigerated tube version is the perfect size for this recipe; simply trim each into thirds to tuck nicely around each sausage bite. Refrigerated biscuit dough or puff pastry would also work well. If you’re feeling ambitious, whip up a batch of my Homemade Crescent Rolls to use instead.
- Little Smokies: If you can’t locate Little Smokies or beef cocktail wieners at the supermarket, swap in regular hot dogs cut into fourths. (Alternatively, you can make it a meal using whole hot dogs wrapped in crescent dough. It turns out somewhat like a mash-up between a hot dog and a corn dog!)
- Poppy seeds: These are an optional “blanket” topping. I personally adore the extra crunch they add to the golden brown cooked dough.
- Yield: This recipe makes 40 Pigs in a Blanket, ideal for sharing as part of your tailgate menu or at any potluck or party.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
wow
Are these good for a child’s 4th birthday party
Hi Barbara, yes! These are great for a party appetizer! – Meggan
Good, but I prefer biscuit dough to the universal poppin’ biscuit taste. These are good to make a bunch with Little Smokies, then freeze individually and bag for quick breakfasts. Toss 3 or 4 frozen in the microwave for a few seconds. I’ve also used the local butcher’s homemade breakfast sausages.
Can these be put together, then put in fridge, and baked later?
Can these be made up and refrigerated until later to cook???
Hi Kathy, I haven’t tried it myself but if I were, I would only prepare them an hour or two before baking, wrapping in plastic wrap, then refrigerating until baking. Something may go awry if the crescent roll dough sits in the frrige too long. If I were to freeze them, I would bake first then freeze once cooled. Hope this helps! – Meggan
These are the perfect thing to take to a “finger food” party. Thanks for figuring out the perfect roll to lil smoky ratio!
So happy to add value to the world, LOL! :) Hope you love them as much as I do!
I love pigs in a blanket! They are a nostalgic food for me. These are adorable!
Thank you so much for your kind words and for reading! :)