These Easy Pigs in a Blanket take just two ingredients and 20 minutes. Makes a great snack for kids or double the batch for your next party!

Easy pigs in a blanket on a white plate with a side of ketchup.

Pigs in a Blanket are at their best fresh from the oven, while the buttery dough is still warm and the miniature cocktail sausage is still snappy. You can serve them plain, or with a little bowl of yellow mustard or barbecue sauce for dipping.

They make a delightful hot appetizer when you want to keep things easy, but they’re just as wonderful as a quick after school snack for your favorite little kid, who will probably jump at the chance of helping you cook.

Making Easy Pigs in a Blanket for a party? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

Cocktail wieners or hot dogs for Pigs in a Blanket? 

If you can’t locate Lit’l Smokies or beef cocktail wieners at the store, you can absolutely use plain old hot dogs.

Just cut the hot dogs into quarters before rolling out.

You can make it a meal using whole hot dogs wrapped in crescent dough, if you want something more substantial.

This recipe is so easy it practically cooks itself! Preheat the oven to 350 degrees.

    1. First, untwist one package of crescent rolls. Separate the dough into triangles. Using a sharp knife, cut each triangle into 3 sections.
      These Easy Pigs in a Blanket take just two ingredients and 20 minutes. Makes a great snack for kids or double the batch for your next party!
    2. Next, roll up one small section around a little smokie, sausage, or whatever you’re using. Place each blanket-wrapped pig on a parchment-lined baking sheet with the seam side down so it doesn’t unroll while baking.
      These Easy Pigs in a Blanket take just two ingredients and 20 minutes. Makes a great snack for kids or double the batch for your next party!
    3. When finished, sprinkle with poppyseeds, salt, sesame seeds, or everything bagel seasoning before baking. Then bake the pigs in blankets for 10 to 15 minutes at 350 degrees until the dough is golden and puffed.
      These Easy Pigs in a Blanket take just two ingredients and 20 minutes. Makes a great snack for kids or double the batch for your next party!
    4. Serve warm with a grainy mustard, BBQ sauce, or heck–even yellow mustard–for dipping.

Pigs in a Blanket with Crescent Dough:

To keep this recipe classic, buy the “dinner roll” crescent dough for Pigs in Blankets, as opposed to the whole sheets. They’re already broken up into triangles, so all you have to do is cut each triangle into three pieces for bite-sized pigs in blankets.
These Easy Pigs in a Blanket take just two ingredients and 20 minutes. Makes a great snack for kids or double the batch for your next party!

But if you want to use whole hot dogs for larger pigs in blankets, you can. Each full-sized hot dog gets wrapped in one whole triangle ‘blanket.’

Using biscuit dough to make Pigs in a Blanket:

Sounds delicious! Try store-bought biscuit dough and experiment with a quantity of dough that works best with the smokie.

Or go all-out and make 3-Ingredient Biscuits and use homemade dough. Then write about it in the comments, please!

Making Pigs in a Blanket with puff pastry:

Hello, fancy piglets! Puff pastry for pigs in blankets would be incredible, and would make these snacks fly off the table even faster. Feel free to try it out with your favorite brand of frozen puff pastry dough.

How to make pigs in a blanket with cheese:

This little spin-off is so easy to do. Sprinkle a little shredded cheddar (or a thin slice of your favorite sharp cheddar) over the cocktail sausage before rolling it up in the dough. It will melt as it bakes.

Breakfast Sausage Pigs in a Blanket:

Your favorite breakfast sausage? Tucked into freshly-baked dough? Holy moly! Dipped in maple syrup? Yes please! Cheese is optional but always welcome.

These Easy Pigs in a Blanket take just two ingredients and 20 minutes. Makes a great snack for kids or double the batch for your next party!

Bacon Wrapped Smokies:

In case you want to switch out bread dough for bacon, here’s how to do it. It’s a great low-carb option and you can use the slow cooker to keep them warm.

  1. First, wrap the cocktail sausages with cold, raw bacon—it works better when the raw bacon is a little stiff.
  2. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Each sausage gets one piece of bacon.
  3. Place each ‘pig’ on a parchment-lined baking sheet, then sprinkle a little brown sugar over them. It’s okay to not measure here; use a light coating.
  4. Bake the bacon-wrapped sausages for 40 minutes in an oven set at 400 degrees, until the sugar is hot and bubbly.
  5. To serve, place the wieners in a slow cooker and keep on the LOW setting.
Easy pigs in a blanket on a white plate with a side of ketchup.

Easy Pigs in a Blanket Recipe

These Easy Pigs in a Blanket take just two ingredients and 20 minutes. Makes a great snack for kids or double the batch for your next party!
5 from 4 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 40 pieces
Course Appetizer
Cuisine American
Calories 40

Ingredients 

  • 2 packages crescent rolls
  • 1 (16 ounce) package Little Smokies
  • poppy seeds for garnish, optional

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

Nutrition

Calories: 40kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 89mgSugar: 1gIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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.5 stars

  2. These are the perfect thing to take to a “finger food” party. Thanks for figuring out the perfect roll to lil smoky ratio!5 stars