Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 24 cocktail wieners or 8 regular hot dogs (cut into thirds)
- 1 large egg, beaten (for egg wash, optional)
- 1 tablespoon water (for egg wash, optional)
- 2 teaspoons everything bagel seasoning or sesame seeds (optional)
- Cooking spray or additional butter for greasing pan (if not using parchment)
For Serving:
- Honey mustard
- Yellow mustard
- Ketchup
- Ranch dressing
- BBQ sauce
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Prepare the Dough: Open both cans of crescent roll dough and unroll onto a clean work surface. Separate the dough along the perforated lines into individual triangles. You should have 16 triangles total from both cans.
- Cut the Dough (Optional): For cocktail wieners or if you want smaller appetizers, cut each triangle lengthwise into 2-3 narrow strips, giving you 32-48 smaller pieces depending on your preferred size. For larger pigs in a blanket using hot dog thirds, keep the triangles whole or cut in half.
- Wrap the Sausages: Pat the hot dogs or sausages dry with a paper towel to remove excess moisture. Place one sausage at the wide end of each dough triangle or strip. Roll the dough around the sausage, starting from the wide end and rolling toward the point, tucking the point underneath. The dough should wrap around 1-2 times, leaving the ends of the sausage exposed.
- Arrange on Baking Sheet: Place the wrapped sausages seam-side down on your prepared baking sheet, spacing them about 1 inch apart to allow for even baking and slight expansion.
- Apply Egg Wash (Optional): In a small bowl, whisk together the beaten egg and 1 tablespoon of water. Using a pastry brush, lightly brush the egg wash over the top and sides of each pig in a blanket. This creates that beautiful golden-brown, glossy finish.
- Add Toppings (Optional): Sprinkle everything bagel seasoning, sesame seeds, poppy seeds, or your chosen topping over the egg-washed dough for extra flavor and visual appeal.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the crescent dough is golden brown and fully cooked through. The dough should be flaky and slightly crispy on the outside.
- Cool Slightly: Remove from the oven and let cool on the baking sheet for 2-3 minutes. This brief cooling period allows the pastry to set and makes them easier to handle.
- Serve and Enjoy: Transfer to a serving platter and serve warm with your favorite dipping sauces arranged in small bowls alongside. Watch them disappear!
Notes
- Size Variations: Cocktail wieners create perfect one-bite appetizers, while hot dog thirds make heartier snacks. Adjust baking time if using larger sausages – they may need an extra 2-3 minutes.
- Dough Temperature: Work quickly with crescent dough as it becomes sticky when warm. If it gets too soft, refrigerate for 5 minutes before continuing.
- Spacing Matters: Don’t overcrowd the baking sheet. Proper spacing ensures even browning and prevents soggy bottoms.
- Checking Doneness: The dough should be golden brown and fully cooked through with no raw, doughy spots visible. If the tops are browning too quickly but the dough isn’t cooked through, tent with foil and continue baking.
- Make-Ahead Assembly: Assemble pigs in a blanket up to 4 hours ahead, cover with plastic wrap, and refrigerate until ready to bake. Add 2-3 minutes to baking time if baking straight from the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 3 pigs in a blanket
- Calories: 285
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg