Crispy Sausage Pigs in a Blanket Recipe

Ingredients

Dough

• 8 ounces refrigerated crescent dough

Sausages

• 10 ounces smoked cocktail sausages, 24 pieces

Topping

• 1 large egg, whisked
• 1 tablespoon everything bagel seasoning, optional

Instructions

1. Set the oven rack to the middle position and heat to 375ºF (190ºC). Line a large baking sheet with parchment paper and set aside.
2. Unroll the crescent dough onto a cutting board. Separate into 8 triangles, then cut each triangle lengthwise into 3 smaller triangles, making 24 pieces in total.
3. Pat each sausage dry with a paper towel. Place a sausage at the widest end of each dough triangle and roll towards the pointed end. Repeat for all sausages.
4. Arrange the rolled sausages on the prepared baking sheet with the dough point-side down, spacing them about 1 inch apart. Brush the dough surfaces and sides with the whisked egg. Sprinkle with everything bagel seasoning if using.
5. Bake in the preheated oven for 14 minutes until the dough is golden brown and cooked through. Remove from the oven and immediately transfer to a serving platter. Serve warm with dipping sauces like ketchup or mustard.

Notes

• For sausage substitutions, cut large hot dogs or cooked sausage into 4 pieces about 2 ½ inches long. Little smokies, cocktail weiners, or franks also work well.
• Topping options include sprinkling with sea salt, black pepper, poppy seeds, sesame seeds, granulated onion, or garlic for added flavor.
• Store leftover pigs in a blanket in an airtight container for up to 3 days. Reheat in the microwave on high in 15-second intervals or warm in the oven at 325ºF (165ºC) until heated through.

Nutrition

Serving: 1 piece | Calories: 110kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 350mg | Fiber: 0.3g | Sugar: 1g