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These pigs in a blanket are the appetizer that vanishes first at every party, with little smokies wrapped in buttery crescent dough and brushed with a savory everything-style glaze. I make a big tray for game days and the kids line up before they even hit the table, so if you love our brown sugar bacon wrapped little smokies these are about to become your new party staple.
They come together with just a few ingredients in about 25 minutes, and that savory glaze is what takes them from basic to crave-worthy.
Pigs in a Blanket Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 12 minutes
- ⏳ Total Time: 27 minutes
- 🍽️ Serving: 24 pieces
- ⚡ Calories: 49kcal
- 🌶️ Flavor Profile: Buttery and savory with a flaky crescent wrap and toasty everything-seed glaze
- ✋ Difficulty: Easy, on par with our jalapeno popper crescent rolls
Quick Answer
Pat little smokies dry, then wrap each one in a thin triangle of crescent roll dough and place on a lined baking sheet. Brush with a savory glaze of melted butter, dried onion, dijon, poppy seeds, sesame seeds, Worcestershire, and garlic powder, then bake at 375 degrees for about 12 minutes until golden. These pigs in a blanket are ready in under 30 minutes and disappear fast.
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Why This Recipe Works
Click to see the technique science
- The savory glaze sets them apart. A quick everything-style butter glaze with poppy seeds, sesame, and dried onion gives these so much more flavor than plain pigs in a blanket.
- Crescent dough makes them foolproof. Refrigerated crescent dough means no rolling out pastry from scratch, so these come together in minutes with reliably flaky results.
- Patting the smokies dry matters. Drying the little smokies first helps the dough stick and crisp up instead of steaming, for a better wrap every time.
- They are the ultimate make-ahead app. You can wrap them ahead and bake just before serving, so they hit the table hot and fresh when guests arrive.
- Everyone loves them. Kids and adults alike devour these, which makes them the safest crowd-pleaser you can bring to any party or game day.
Why You’ll Love This Recipe
- They are the appetizer that disappears first at every party, and they come together with just a few ingredients.
- That savory everything-style glaze with poppy seeds, sesame, and garlic takes them from basic to crave-worthy.
- They are easy to make ahead and bake right before guests arrive, just like our baked ham and cheese sliders.
Key Ingredients
Just a handful of simple ingredients turn into the most addictive party appetizer.
- Little Smokies: The classic cocktail sausages at the heart of pigs in a blanket. Pat them dry so the dough sticks.
- Crescent Roll Dough: The buttery, flaky shortcut wrapper. One can cuts into plenty of mini triangles.
- Butter and Seasonings: Melted butter carries dried onion, garlic powder, dijon, and Worcestershire for a savory glaze with deep flavor.
- Poppy and Sesame Seeds: The everything-bagel touch that gives these a toasty crunch and bakery-style look.
See recipe card for exact quantities.
Variations and Substitutions
Pigs in a blanket are endlessly easy to customize for any crowd.
- Cheesy version: Tuck a small strip of cheddar into the dough with each smokie before wrapping.
- Sweet and spicy: Swap the savory glaze for melted butter brushed with a little brown sugar and a pinch of cayenne.
- Use full-size hot dogs: Cut hot dogs into thirds for a heartier bite, or use cocktail franks for a classic look.
- Add a dip bar: Serve with ketchup, honey mustard, ranch, or queso for dunking.
- More party bites: Round out the spread with our baked ham and cheese sliders.
How to Make Pigs in a Blanket
- Pat the little smokies dry with paper towels so the dough sticks and crisps up nicely.
- Unroll the crescent dough and cut each triangle into 3 long, thin triangles.
- Wrap each smokie in a dough triangle, rolling it up like a tiny crescent. Place on a lined sheet, not touching.
- Stir the melted butter, dried onion, dijon, poppy seeds, sesame seeds, Worcestershire, and garlic powder into a savory glaze.
- Brush the glaze generously all over the tops of the rolls. Use all of it for the best flavor.
- Bake at 375 degrees Fahrenheit for 11 to 12 minutes, until lightly golden. Let cool a few minutes, then serve.
Recipe Tips & Tricks
- Pat the smokies really dry before wrapping. Excess moisture keeps the dough from sealing and crisping.
- Use all the glaze. It seems like a lot, but every drop adds flavor and that gorgeous golden finish.
- Space them out on the sheet so they are not touching, which lets the dough brown on all sides.
- Seal the seam down. Place each roll seam-side down so it does not unwrap as it bakes.
- Watch them closely near the end. They go from golden to too dark fast, so pull them at lightly golden.
- Serve them warm. They are at their flaky best straight from the oven, so bake them just before the party starts.
Serving Ideas and Suggestions
Pigs in a blanket are made for dipping, so set out little bowls of ketchup, honey mustard, ranch, and queso so everyone can pick their favorite. They are the first thing to disappear on any appetizer table.
Build a whole game day spread around them with our loaded tater tot nachos and a creamy dip. It is the kind of easy finger food that keeps a crowd happy through the whole game.
Hosting a party? Make a double batch and serve these alongside our baked ham and cheese sliders and a simple dip for a no-fuss appetizer board.
Pigs in a Blanket FAQs
Pigs in a blanket are little smokies or cocktail sausages wrapped in dough and baked until golden. This version uses refrigerated crescent roll dough and a savory butter glaze with poppy seeds, sesame seeds, dried onion, dijon, Worcestershire, and garlic powder for an everything-bagel style flavor.
Yes. You can wrap the smokies in dough up to a day ahead, cover, and refrigerate on the baking sheet. Brush with glaze and bake just before serving so they are hot and flaky. You can also fully bake them and reheat in a 350 degree oven for a few minutes.
Pat the little smokies completely dry before wrapping, and bake them on a parchment-lined sheet with space between each one. Serve them soon after baking. If you need to hold them, keep them in a warm oven rather than covered, where trapped steam makes them soft.
Absolutely. Freeze them unbaked on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 375 degrees, adding a few extra minutes. Baked leftovers can also be frozen and reheated in the oven to crisp back up.
Classic ketchup and yellow or honey mustard are always favorites. Ranch, barbecue sauce, queso, marinara, and a sweet chili sauce are all great too. Setting out a few options lets everyone customize their bite.
Yes. Cut full-size hot dogs into thirds to make bite-sized pieces, then wrap and bake the same way. They will need a minute or two longer in the oven. Cocktail franks and little smokies both give you that classic mini pigs in a blanket look.
Need more easy party food? Try our jalapeno popper crescent rolls next.
Pigs in a Blanket
Ingredients
- 24 Lil smokies
- 1 can crescent roll dough
- 4 tablespoons unsalted butter melted
- 3/4 teaspoon minced dried onion
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F. Line sheet trays with parchment paper, and set aside.
- Pat the Lil smokies dry with paper towels.24 Lil smokies
- Unroll the crescent roll dough and cut each triangle into 3 long triangles.1 can crescent roll dough
- Place one Lil smokey at the end of one of the triangles and wrap it up like a crescent. Place it on the prepared sheet tray. Repeat with the remaining Lil smokies and rolls. Make sure they are not touching each other on the sheet tray.
- In a small bowl, stir together the butter, dried onion, dijon, poppy seeds, sesame seeds, Worcestershire sauce, and garlic powder.4 tablespoons unsalted butter, 3/4 teaspoon minced dried onion, 1/2 teaspoon dijon mustard, 1/2 teaspoon poppy seeds, 1/2 teaspoon sesame seeds, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder
- Brush the glaze all over the tops of the rolls. Use all of it!
- Place in the oven and bake for 11-12 minutes until lightly golden brown.
- Let them cool for a few minutes, then serve immediately.
Notes
- Always pat the Lil smokies dry with a paper towel. This ensures the dough sticks well to them.
- Use a pizza cutter to quickly and easily cut your crescent dough.
- When placing them on your baking sheet, always place seam side down. This keeps them wrapped tight.
- If making them for Super Bowl Sunday or any party, double the recipe. They disappear fast!
- For the best results, always preheat your oven. It ensures even cooking.
- Reheat in the oven or air fryer, not the microwave. This keeps them crispy and not soggy.
Nutrition
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