Classic Pigs in a Blanket with flaky, golden dough and savory sausages!
Classic Pigs in a Blanket are the kind of appetizer that never need an introduction—they just quietly disappear from the tray while everyone pretends not to be the one taking the last one.
Ingredients For The Best Classic Pigs In A Blanket
This makes 32 mini pigs (perfect for parties) or 12–14 full-size depending on what you choose. I’ll give you both paths so you don’t have to guess like it’s a cooking reality show.
For The Pigs
Cocktail sausages / mini smoked sausages (Lil Smokies) – 32 (about 14 oz)
OR
Hot dogs – 6–7, cut in half (or thirds if you want smaller bites)
For The Blanket (Choose One Dough)
Option 1: Crescent Roll Dough (Classic Party Style)
- Refrigerated crescent roll dough – 2 cans (8 oz each). This is the most classic, most nostalgic version.
Option 2: Puff Pastry (Flaky, Fancy, “I Brought These On Purpose”)
- Puff pastry sheets – 2 sheets, thawed but still cold. This version is shatteringly crisp and slightly more dramatic.
The Glossy Finish
- Egg – 1
- Water – 1 tablespoon (for egg wash)
The “Make Them Taste Like A Pro Made Them” Extras (Optional But Powerful)
- Everything bagel seasoning – 1–2 tablespoons
- Sesame seeds or poppy seeds – 1 tablespoon
- Flaky sea salt – a tiny sprinkle (only if your sausages aren’t super salty)
Dips That Make These Go From “Snack” To “Legend”
You don’t need dips, but once you have them, people act like you catered.
- Yellow mustard (classic)
- Honey mustard (crowd favorite)
- Ketchup (yes, it belongs here)
- Spicy mayo (mayo + hot sauce + lime = chaos)
- Warm cheese sauce (if you’re feeling dangerous). I’ll also give you my go-to honey mustard dip later that takes 2 minutes and tastes like something you’d pay for.
A Few Rules I Swear By (So Yours Come Out Perfect)
These are the details that keep you from regretting your tray:
- Dry the sausages first. If they’re wet, they steam the dough from inside.
- Use parchment. It prevents sticking and keeps bottoms from over-browning.
- Space them out. Crowding makes dough bake unevenly.
- Brush egg wash. This gives you that shiny, deep golden finish.
- Bake until properly browned. Pale pigs are sad pigs.
Now let’s build the good stuff!!
The Golden, Crispy Method That Never Lets You Down
1. Preheat Like You Mean It
- Set your oven to 400°F (205°C) for crescent dough, or 425°F (220°C) for puff pastry.
- Line a large baking sheet with parchment paper. If you’re making a lot, line two trays so you don’t cram them.
- Oven heat matters here. You want dough that bakes and browns, not dough that slowly melts and turns mushy.
2. Prep The Sausages (This Tiny Step Changes Everything)
- If you’re using cocktail sausages, dump them onto a paper towel-lined plate.
- Pat them dry. Yes, actually dry.
- If they look oily, blot once more.
- If using hot dogs, cut them into halves (or thirds) and dry those too.
- This prevents the dough from getting slick and underbaked where it touches the sausage.
3. Choose Your Blanket Style (Crescent Or Puff)
If You’re Using Crescent Roll Dough
- Unroll the dough and separate into triangles.
- Each triangle usually makes 2 mini pigs or 1 large pig depending on what you want.
- For mini pigs: cut each triangle lengthwise into 2 skinny triangles.
- For larger pigs: keep the triangles whole and wrap one hot dog half per triangle.
- Crescent dough is forgiving, but it bakes best when it isn’t wrapped too thick.
If You’re Using Puff Pastry
- Keep the pastry cold. Cold pastry puffs. Warm pastry slumps.
- Lightly flour your counter, unfold the sheet, and smooth any cracks with your fingers.
Cut into strips:
- For mini sausages: about 1 x 3-inch strips
- For hot dog halves: about 1.5 x 4-inch strips
- If the pastry feels soft, place it in the fridge for 10 minutes. You’re not being dramatic—this keeps layers intact.
The Wrap That Looks Neat And Bakes Evenly!
Wrap Them The Right Way (So They Don’t Unroll)
- Place the sausage at the wide end of the dough strip/triangle.
- Roll snugly but don’t strangle it. You want the dough to hug the sausage without stretching so thin it tears.
- Place each one seam-side down on the parchment-lined tray. This is non-negotiable.
- If you want them extra neat, tuck the dough tip underneath slightly so it anchors.
- If you place them seam-up, they will unfurl like a dramatic ribbon in the oven.
The Shine, The Crunch, The “They Look Bakery-Made” Finish
Egg Wash Like A Pro
- Crack 1 egg into a bowl.
- Add 1 tablespoon water.
- Whisk until smooth and loose—no streaks.
- Use a brush (or clean fingers if you’re living on the edge) to lightly coat the tops.
Egg wash gives you:
- Deep golden color
- Crispier surface
- Glossy finish
That “I know what I’m doing” look
Add Seasoning Without Making A Mess
- Sprinkle everything bagel seasoning or sesame seeds after egg wash.
- Do it over the tray so it sticks where it lands.
- Don’t overdo it—too much seasoning falls off and burns on the pan.
- A light sprinkle looks better and tastes cleaner.
Baking Them Perfectly (No Pale Tops, No Doughy Bottoms)
Bake Until Truly Golden
For Crescent Dough (400°F):
- Bake for 13–16 minutes until puffed and deep golden brown.
- Rotate the tray at the 8-minute mark for even browning.
For Puff Pastry (425°F):
- Bake for 15–18 minutes until tall, flaky, and richly browned.
- Rotate at the halfway point.
Here’s the visual you want:
- Deep golden edges
- Clearly baked dough (not pale or soft-looking)
- Sausage bubbling slightly at the ends
If they’re pale, they’re not done. Trust the color, not the clock.
Let Them Rest For 3 Minutes (Yes, Even Though Everyone Is Waiting)
- Pull tray out.
- Let sit 3 minutes.
- This lets the dough set and keeps the sausage from burning mouths like lava.
- I’ve seen grown adults scorch their tongues on these. You don’t want that liability.
My 2-Minute Honey Mustard Dip (The One Everyone Asks For)
You’ll get a small bowl of dip that tastes like “fancy pub appetizer.”
- Dijon mustard – ¼ cup
- Yellow mustard – 2 tablespoons
- Honey – 3 tablespoons
- Mayo – 2 tablespoons
- Apple cider vinegar – 1 teaspoon
- Pinch of salt
- Mix it all until smooth. Taste it. If you want it sweeter, add more honey. If you want it sharper, add a tiny splash more vinegar.
When you serve Classic Pigs in a Blanket like this—deep golden, crisp, juicy, and shiny on top—you’re not just making a party snack… you’re making the tray that gets remembered, requested, and mysteriously emptied before you even sit down.
