Ingredients
- All-purpose flour (for dusting the surface)
- 1 (8-ounce) tube crescent roll dough
- 1 (12-ounce) package mini beef or chicken cocktail sausages
- 4 tablespoons unsalted butter, melted
- Coarse salt (for sprinkling)
Optional: Mayo-Honey Mustard Dipping Sauce
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lime juice
Instructions
1. Prepare the Oven and Dough
Preheat your oven to 375°F (190°C). Lightly flour a clean surface to prevent sticking, then unroll the crescent roll dough. Crescent dough typically has perforations dividing it into triangles. Carefully tear along these lines, then cut each large triangle into three smaller triangles to ensure each piece is small enough to wrap around a mini sausage.
2. Assemble the Pigs in a Blanket
Take one mini chicken or beef sausage and place it on the wide end of a dough triangle. Gently roll the dough around the sausage, moving from the wider end to the narrow tip. The dough should overlap slightly, but do not wrap it too tightly, as it will expand while baking.
Repeat this process with all the sausages and dough pieces. Arrange them on a baking sheet, spacing them slightly apart to allow for even baking.
3. Brush with Butter and Season
Using a pastry brush, lightly coat each wrapped sausage with melted butter. This step helps create a golden, flaky crust. Sprinkle a small amount of coarse salt over the top for extra flavor. If you prefer, you can also add a sprinkle of sesame seeds or dried herbs for added texture and taste.
4. Bake to Perfection
Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the dough turns golden brown and crisp. If you’re unsure whether they are done, gently tap the top of the dough—it should feel firm and flaky.
5. Prepare the Dipping Sauce (Optional)
While the Pigs in a Blanket are baking, prepare the Mayo-Honey Mustard Dipping Sauce. In a small bowl, mix together:
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lime juice
Whisk until smooth and creamy. Taste and adjust the sweetness or acidity by adding more honey or lime juice as needed. This sauce pairs perfectly with the savory, buttery flavors of the Pigs in a Blanket.
6. Serve and Enjoy
Once baked, remove the Pigs in a Blanket from the oven and let them cool for a couple of minutes. Transfer them to a serving platter and serve warm with the dipping sauce on the side.
Notes
How to Prevent Soggy Dough
- Ensure your oven is fully preheated before baking to get an even rise and crisp exterior.
- Avoid wrapping the sausages too tightly in the dough; leave a little room for expansion.
- Pat the sausages dry with a paper towel before wrapping them if they appear too moist.
How to Prevent Over-Browning
- If your Pigs in a Blanket start browning too quickly, cover them loosely with aluminum foil for the last few minutes of baking.
- Use the middle rack of the oven to prevent the bottoms from overcooking before the tops are golden.
How to Make in Advance
- Assemble the Pigs in a Blanket ahead of time and store them uncooked in the refrigerator for up to 24 hours before baking.
- If freezing, arrange them in a single layer on a baking sheet until firm, then transfer them to an airtight container. Bake directly from frozen, adding a few extra minutes to the cooking time.
Kitchen Hacks for Beginners
- Use kitchen shears to cut the dough into triangles more easily.
- If you don’t have a pastry brush for the butter, use a folded paper towel to lightly dab it on.
- For perfectly even baking, rotate the baking sheet halfway through the cooking time.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes