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Snacks · American

Pigs in a Blanket

Little smoked sausages rolled in crescent dough and baked golden. Two ingredients, forty-eight bites.

Hands-on
15 min
Hands-off
15 min
Oven preheat
15 min
Total
30 min
Makes
48 pieces
Serves
16

15 min to cut and roll, 12-15 min in the oven. Preheat overlaps prep: the oven heats while you roll.

Oven 190 °C · 170 °C fan (375 °F)

Pan 2 large sheet pans (about 45 x 33 cm), ungreased (US: 2 large sheet pans (about 18 x 13 in), ungreased)

  • easy
  • game-day
  • party
  • kid-friendly
  • appetizer
  • super-bowl

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Pigs in a Blanket
Amount
Units
Oven

Ingredients

You need: 2 large sheet pans · sharp knife or pizza cutter and cutting board · pastry brush (if brushing with egg) · oven mitts · instant-read thermometer (optional)

Contains: wheat · egg (if brushed with egg)

Method

  1. Set the racks, heat the oven

    Put one oven rack just below the middle and another just above it. Heat the oven to 190°C (170°C fan, 375°F).

    Ready when: The oven has reached 190°C (375°F) before the pans go in.

  2. Cut the dough

    Unroll both cans of crescent dough and pull them apart along the perforations into 16 triangles. Cut each triangle lengthwise into 3 long, narrow triangles, so you have 48.

  3. Roll them up

    Set a sausage on the wide end of a dough triangle and roll it up toward the point. Place it point side down on an ungreased sheet pan. Repeat with all 48 sausages, dividing them between the 2 pans with a little space between each.

    Otto tried this firstOtto rolls from the pointy end and puts them point side up. They unroll in the oven. Start at the wide end and set them point side down.

  4. Brush (optional)

    For a shiny, golden top, brush the rolls lightly with the beaten egg and sprinkle with a little coarse salt, sesame seeds or everything bagel seasoning. Or leave them plain.

  5. Bake

    Put both pans in the oven and bake for 12 to 15 minutes. Halfway through, swap the pans between the racks so both brown evenly.

    Ready when: The dough is puffed and golden brown all over, including the seam, with no pale, doughy patches. The sausages are sizzling hot; for anyone pregnant, over 65 or with a weakened immune system, they should reach 74°C (165°F) or be steaming hot.

  6. Serve warm

    Move them off the hot pans straight away and serve warm.

Swaps

  • Instead of cocktail-size smoked sausages: 12 regular hot dogs, each cut into quarters (48 pieces) Use the fully cooked kind and carry on exactly as written.
  • Instead of coarse salt on top: caraway seeds Sprinkle them over the egg wash before baking.
  • Instead of two cans of dough: one can with 24 sausages on one sheet pan Half batch: one can gives 8 triangles, cut into 24. Bake until golden brown, starting to check at 12 minutes.

Make ahead, store & reheat

Storage
Refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days.
Reheat
Reheat until steaming hot all the way through (74°C / 165°F).

If something goes wrong

  • Rolls opened up in the oven Why: They were rolled from the point, or set point side up.
    Roll from the wide end toward the point and place them point side down.
  • One pan pale, the other dark Why: Ovens are hotter at the top or bottom.
    Swap the pans between the racks halfway through the bake.

Good to know

  • Cold dough is easier to handle: roll the first 24 with one can before you take the second can out of the fridge.
  • A pizza cutter slices crescent dough cleanly without dragging it.
  • Dip ideas: ketchup, mustard, barbecue sauce, or a quick honey mustard made by stirring honey into brown mustard to taste.
  • Parchment on the pans makes clean-up easier.

Safety

  • Hot dogs and small sausages are a choking risk for young children. Child-health guidance is to hold off on these until about age 4, or chop them into tiny pieces no bigger than about 1 cm (1/2 in).
  • Cocktail sausages and hot dogs are ready-to-eat, but people who are pregnant, over 65 or have a weakened immune system should eat them only when heated to 74°C (165°F) or steaming hot.
  • The sausages hold heat and can burn mouths. Let them cool a minute before handing them to kids.
  • Crescent dough and sausages can contain milk, soy or other allergens. Check both labels.