Pigs in Blankets

Name: Classic American Pigs in Blankets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 pieces
Cuisine: United States
Ingredients: 300 g (10½ oz) cocktail sausages; 235 g (8 oz) refrigerated crescent roll dough; 1 whole large egg; 0 g mustard

★ 4.1

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

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

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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🍴 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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