Pigs in Blankets

Pigs in Blankets is a beloved savoury pastry, traditional to the United States.

Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

About Pigs in Blankets

Pigs in Blankets is a beloved savoury pastry, traditional to the United States. Its texture and crust make it a beloved bakery staple.

History & Culture

The origins of the American "pigs in blankets" are debated, though the name and concept likely evolved from British and European sausage-in-pastry dishes. It gained popularity in the mid-20th century alongside the rise of convenient refrigerated dough, such as canned crescent rolls, and became a common party appetizer and holiday staple.

Regional variations focus on the pastry and filling: some use flaky crescent dough, others use soft biscuit dough or puff pastry, and occasionally the sausage is wrapped in bacon for a richer version. The dish is a fixture at casual gatherings, especially around Christmas and game-day events, where it is served with mustard, ketchup, or cheese dip, cementing its role as a comforting, crowd-pleasing classic.

How to make Pigs in Blankets

AI-assisted, not kitchen-tested

Classic American Pigs in Blankets

These bite-sized sausages wrapped in flaky crescent roll dough are a beloved party snack and bakery staple across the United States.

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 24 pieces
Difficulty: Easy

Recipe ingredients

300 g (10½ oz) cocktail sausages, about 24 pieces, pre-cooked (e.g., Lit'l Smokies)
235 g (8 oz) refrigerated crescent roll dough, one standard tube (8 triangles)
1 whole large egg, beaten, for egg wash
0 g mustard, for serving (optional)

Steps

1 Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
2 Unroll the crescent roll dough and separate into 8 triangles along the perforations.
3 Cut each triangle lengthwise into 3 narrow strips (about 2.5 cm / 1 inch wide at the base) to make 24 strips total.
4 Take one cocktail sausage and wrap a strip of dough around it, starting at the wide end, overlapping slightly, and tuck the end underneath. Place on the prepared baking sheet, seam side down. Repeat with all sausages.
5 Brush the tops of the wrapped sausages with the beaten egg for a golden finish.
6 Bake for 12–15 minutes, until the dough is puffed and golden brown. The sausages are pre-cooked, so they only need to heat through; if using a thermometer, ensure the internal temperature of the sausages reaches 74°C (165°F).
7 Serve warm with mustard for dipping, if desired.

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Sources: none cited yet. The description and history on this page are AI-assisted and reviewed by the WhatWhereVacay editorial team; they are not taken from a cited reference, so check details locally before you rely on them. How we use AI

Where to eat it

At backyard cookouts and Super Bowl gatherings, families pass these mini sausages wrapped in crescent dough straight from the oven, dipping them in ketchup or mustard.

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Pigs in Blankets - frequently asked questions

What is Pigs in Blankets?

Pigs in Blankets is a beloved savoury pastry, traditional to the United States. Its texture and crust make it a beloved bakery staple.

What is Pigs in Blankets made of?

Pigs in Blankets is made with cocktail sausages, refrigerated crescent roll dough, large egg and mustard.

Where does Pigs in Blankets come from?

Pigs in Blankets comes from United States. The origins of the American "pigs in blankets" are debated, though the name and concept likely evolved from British and European sausage-in-pastry dishes.

Where can I eat Pigs in Blankets?

At backyard cookouts and Super Bowl gatherings, families pass these mini sausages wrapped in crescent dough straight from the oven, dipping them in ketchup or mustard.

How do you make Pigs in Blankets?

Making Pigs in Blankets at home takes about 15 minutes of prep and 15 minutes of cooking. The recipe on this page serves 24 pieces and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

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