These tasty pigs in a blanket are easy bite-sized snacks that kids and adults will love!
Mini smokies are wrapped in strips of crescent roll dough and baked or air-fried in minutes!
An Easy Appetizer
- This pigs-in-a-blanket recipe makes every get-together a party! Make ‘em for game day or family game night and watch them disappear!
- Cook up a batch or two or pigs in a blanket up to a day ahead and pop them under the broiler to reheat them!
- Stock up on packs of little smokies when they’re on sale and freeze them for last-minute snack sessions! Serve with a side of ranch, chili sauce, or savory honey mustard.
Ingredients for Pigs in a Blanket
Smokies – Mini smokies are pre-cooked and ready to serve, look for other varieties made with chicken or turkey. Vienna sausages will also work and hot dogs can be cut down to 2” or left whole for extra extra-large pigs in a blanket!
Crescent Roll Dough – Super easy to work with, crescent roll dough makes a light and crispy breading around the smokies. Thin strips of ready-made pizza dough or puff pastry will work, too!
Variations
- Cheese – While its optional, I often tuck a small piece of cheddar cheese in with the crescent dough.
- Seasoning – You can also sprinkle it with a little bit of Everything Bagel Seasoning
- Additions – For a change in flavor, add a strip of jalapeno or some cooked bacon next to the smokie.
How to Make Pigs in a Blanket
These tasty pigs are easy bite-sized snacks that kids and adults will love!
In the Oven:
- Prep crescent roll dough (as per the recipe below).
- Wrap strips around each smokie, pinching the ends to seal.
- Bake until browned. Cool before serving.
Make Ahead and Leftovers
Prepare as directed and place on a baking sheet lightly covered with plastic wrap. Refrigerate for up to 24 hours. Bake until golden brown as directed.
Keep leftover pigs in a blanket in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave or in a preheated air fryer until heated through.
Our Favorite Dipping Sauces
In addition to ketchup and mustard, here are a few of our favorite dipping sauces!
Honey Mustard Sauce
Beer Cheese Dip
Did your family love this Pigs in a Blanket recipe? Leave us a rating and a comment below!
Pigs in a Blanket
Equipment
Ingredients
- 1 package mini cocktail smokies (48 pcs)
- 2 packages refrigerated crescent rolls
Instructions
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Preheat the oven to 375°F.
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Open each can of crescent rolls and, without unrolling, cut each roll into 1-inch pieces. Unroll each strip and cut it into 4 pieces.
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Wrap each little smokie with a strip of dough, making sure to pinch the edges to seal.
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Place the wrapped smokies, seam side down, on a baking sheet lined with parchment paper.
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Bake for 12-14 minutes or until browned.
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Cool for 5 minutes before serving. Serve warm.
Notes
- Parchment paper is optional but ensures the pigs in a blanket don’t stick and makes for easy cleanup.
- Don’t worry too much about being exact with the cutting or shape of the dough.
- Add a bit of American cheese or caramelized onion inside each if you’d like.
- Pigs in a blanket can be prepared and refrigerated up to 24 hours ahead for easy entertaining.
- No mini smokies? Cut hot dogs or cooked breakfast sausage into 1.5″ pieces (or even make larger pigs in blankets with whole dogs, the cooking time should remain close to the same).
- Brush with butter or egg wash and add sesame seeds, poppy seeds or everything seasoning on top if desired.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Snack
Cuisine American
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I think the mini ones come out great. But why is it that when I do whole/normal size hot dogs the dough comes out wet and soggy on the bottom. Is it the brand of hot dog I use?
Hmm I’m not sure Rebecca, I have never had that issue. You could try crisping up the bottoms in an air fryer, that might work?
This recipe by far is one you won’t want to pass up. Perfect in every way. Thank you!
Thank you so much, Diane! Glad you enjoyed this recipe :)
DO YOU HAVE A TRICK FOR THE BOTTOMS OF THESE ( AND OTHER BAKED ITEMS … ) NOT TO TURN TOO DARK ? I ALWAYS HOVER TO CATCH BUT IT’S A FINE LINE BETWEEN PULLING THEM OUT TOO SOON ……….. SLIGHTLY UNDERDONE & RIGHT ON RECOMMENDED TIME WHICH OFTEN IS TOO LATE. I EVEN TAKE MY SLIGHTLY WONKY OVEN TEMP ISSUES INTO CONSIDERATION. I’VE HEARD OF FOLKS TURNING THEIR BAKING SHEET UPSIDE DOWN …. AND EVEN DOUBLING THE PARCHMENT. DID NOT HELP. ;0(
I haven’t had this problem so I can’t say for sure Toni. A dark pan or non-stick pan will cause the bottoms to brown faster. If you’re not using a dark pan, it could be that your oven temperature is too high (or your oven runs a bit hot). You could try baking at a lower temperature and see if that helps. Ensure you are baking in the middle of the oven and not near the bottom.
If you try it I would love to hear how it turns out!
I use Nordic wear pans and parchment paper. I also use puff pastry dough instead of crescent rolls.
I have been making these for 30 years – cutting the roll before it is unrolled is an incredible hack, haha
Thanks
So glad you found this tip useful Kate!
Wow, thanks for your reply Holly! We had to celebrate Christmas a little early this year… Thanks for helping make it special with your great recipes! Your app is a blessing to me!
I made these using all beef wieners wrapped in butter flavored crescent rolls and served them with your Tater Tot Breakfast Casserole! Oh my, they were so good! everyone went back for seconds of both!!! thank you for your great easy recipes!!
So glad you loved these Sarah! We are making them for Christmas eve tomorrow.
This was so simple to make and very delicious! Thank you for the recipe!
You’re welcome Cristina, so glad you love the recipe!
What brand of lil smokies do you use?
I usually buy whatever brand is on sale Lisa. I don’t have a preference, they all seem to turn out great!
Awesomely easy! By cutting the crescent roll into 1 inch sections, it makes the process super easy. I get 4 strips for each 1 inch roll.
Perfect!! I just made these again tonight too! Happy New Year!
How would you measure/cut if using puff pastry?
Roll out the pastry to make it a little thinner and use a knife to cut the pieces a little larger than the width and 3/4 the size of the width
Can you make these up the day before and bake them the next day?
Yes Betty, we do often make them ahead! Just wrap tightly with plastic wrap and take out of the fridge as you preheat the oven. Enjoy!
This recipe turned out to make the most delicious pigs in a blanket I have ever made. I loved it so much and will make it again! ❤️
Thanks Sabrina! So happy you loved them!
great recipe keep it up.
Thank you!
We have always loved the crescent dogs called them little pigs
Always a big hit whenever they are served