Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 40 cocktail sausages (about 14 oz), patted dry
- 3 tbsp unsalted butter, melted, divided
- 1½ tbsp everything bagel seasoning
- Optional: 1 tbsp finely chopped chives or parsley
- Honey-Mustard: 1/3 cup Dijon mustard, 3 tbsp honey, 1 tbsp mayonnaise, 1 tsp apple cider vinegar, pinch kosher salt
Do This
- 1. Heat oven to 375°F (190°C). Line 2 sheet pans with parchment; melt butter.
- 2. Pat 40 cocktail sausages completely dry with paper towels.
- 3. Open both crescent cans (16 triangles total). Cut 8 triangles into 2 long strips each (16 strips) and the remaining 8 into 3 long strips each (24 strips) for 40 strips.
- 4. Wrap each sausage in a strip from wide end to tip; place seam-side down on pans.
- 5. Brush tops with 2 tbsp melted butter; sprinkle evenly with 1½ tbsp everything seasoning.
- 6. Bake 12–15 minutes (about 14 minutes) until deep golden. Stir together honey-mustard. Brush with remaining 1 tbsp butter, garnish, and serve hot with sauce.
Why You’ll Love This Recipe
- Buttery, flaky crescent dough wrapped around juicy cocktail sausages.
- Everything bagel seasoning adds savory crunch without extra effort.
- Quick to assemble and bake—perfect for parties, game day, or snacks.
- Balanced with a tangy-sweet honey-mustard dip you can whisk in 1 minute.
Grocery List
- Produce: Fresh chives or parsley (optional garnish)
- Dairy: Unsalted butter
- Pantry: Refrigerated crescent roll dough, cocktail sausages (Lit’l Smokies or mini hot dogs), everything bagel seasoning, Dijon mustard, honey, mayonnaise, apple cider vinegar, kosher salt
Full Ingredients
Pigs in a Blanket
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 40 cocktail sausages (about 14 ounces), patted very dry
- 3 tablespoons unsalted butter, melted, divided
- 1½ tablespoons everything bagel seasoning
- Optional: 1 tablespoon finely chopped fresh chives or parsley, for garnish
Honey-Mustard Dipping Sauce
- 1/3 cup Dijon mustard
- 3 tablespoons honey
- 1 tablespoon mayonnaise (optional for extra creaminess)
- 1 teaspoon apple cider vinegar
- Pinch kosher salt
Step-by-Step Instructions
Step 1: Preheat and line pans
Preheat the oven to 375°F (190°C) with racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment for easy cleanup. Melt the butter; set aside.
Step 2: Dry the sausages
Drain and pat the cocktail sausages thoroughly dry with paper towels. Dry sausage helps the dough stick, prevents sogginess, and promotes crisp bottoms.
Step 3: Cut the crescent dough into 40 strips
Open both cans (16 triangles total). Working with one can at a time (keep the other chilled), unroll the dough. Using a sharp knife or pizza cutter, cut 8 triangles into 2 long skinny strips each (16 strips), and the remaining 8 triangles into 3 long skinny strips each (24 strips). You now have 40 strips—one for each sausage. Keep unused strips covered so they do not dry out.
Step 4: Wrap the sausages
Wrap each sausage starting at the wide end of a strip and rolling toward the tip so it spirals around the sausage. Slightly overlap the dough as you go and press the tip to seal. Place seam-side down on the prepared sheets, spacing about 1 inch apart.
Step 5: Butter and season
Brush the tops lightly with 2 tablespoons of the melted butter. Sprinkle evenly with the everything bagel seasoning, aiming for a light, even coat so it browns without burning.
Step 6: Bake until golden
Bake 12–15 minutes (most ovens land around 14 minutes), rotating the pans from top to bottom and front to back halfway through. The dough should be puffed and deep golden; the sausages will be hot and slightly sizzling.
Step 7: Make the honey-mustard
While the pigs bake, whisk together Dijon, honey, mayonnaise, cider vinegar, and a pinch of salt until smooth. Taste and adjust sweetness or tang to your liking.
Step 8: Finish and serve
Brush the hot pigs in a blanket with the remaining 1 tablespoon melted butter for shine and extra flavor. Sprinkle with chopped chives or parsley if using. Serve immediately with the honey-mustard for dunking.
Pro Tips
- Keep the dough cold. If it warms up, pop the cut strips in the fridge for 5 minutes to make wrapping easier.
- Dry is key. Moisture prevents browning—really blot those sausages before wrapping.
- Seam-side down. This keeps the spirals tight and prevents unrolling in the oven.
- Even seasoning. A light, even sprinkle prevents bitter spots; avoid piles of seasoning on any one piece.
- Crispier bottoms. Bake on parchment-lined light-colored sheets; dark pans brown faster, so check early.
Variations
- Cheddar-Jalapeño: Tuck a thin matchstick of sharp cheddar and a tiny slice of jalapeño under the first wrap before rolling.
- Puff Pastry Swap: Use one sheet of thawed puff pastry cut into 40 thin strips; bake at 400°F (205°C) for 15–18 minutes.
- Pretzel-Style: Brush wrapped pigs with a baking-soda wash (1 cup hot water + 1 tbsp baking soda), sprinkle coarse salt, and bake; serve with mustard.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a sheet pan at 350°F (175°C) for 8–10 minutes until crisp. To freeze unbaked: arrange wrapped pigs on a sheet pan, freeze until solid, then store in a freezer bag up to 1 month. Bake from frozen at 375°F (190°C) for 15–18 minutes, adding the butter and seasoning before baking. To freeze baked: cool completely, freeze up to 1 month, and reheat at 350°F (175°C) for 10–12 minutes.
Nutrition (per serving)
Approximate for 4 pigs in a blanket with a small serving of sauce: 380 calories; 24 g fat; 26 g carbohydrates; 11 g protein; 2 g fiber; 890 mg sodium. Nutrition will vary by brand of dough and sausages.
