Little hot dogs wrapped in crescent rolls—often called “pigs in a blanket”—are a classic party appetizer that combines savory cocktail sausages with flaky, buttery crescent dough. They’re incredibly easy to assemble, bake up golden and irresistible, and are perfect for game days, kids’ parties, or holiday gatherings. This recipe delivers a foolproof ratio of dough to sausage, with a simple egg wash for that beautiful shine.
Ingredients
- 1 can (8 oz / 226 g) refrigerated crescent roll dough (8 triangles)
- 16 cocktail sausages or lil’ smokies (about 8 oz / 227 g)
- 1 large egg
- 1 tablespoon (15 ml) water
- 1 tablespoon (15 g) sesame seeds or everything bagel seasoning (optional)
- Ketchup, mustard, or honey mustard for dipping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Unroll the crescent dough onto a clean, lightly floured surface. Separate it along the perforated lines into 8 triangles.
- Cut each triangle lengthwise into two thinner triangles (you’ll have 16 pieces total). This makes the wrapping ratio just right for cocktail sausages.
- Place one cocktail sausage on the wide end of each dough strip. Roll it up toward the point, tucking the tip underneath slightly to secure it. Place the wrapped sausages on the prepared baking sheet, seam-side down, leaving about 1 inch (2.5 cm) between them.
- In a small bowl, whisk the egg with the water until well combined. Brush the tops of each wrapped sausage with the egg wash. Sprinkle with sesame seeds or everything bagel seasoning if using.
- Bake for 12–15 minutes, until the dough is deep golden brown and cooked through. If using cocktail sausages (which are fully cooked), the internal temperature is not a concern; however, if using raw sausages, ensure they reach a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines, checked with a food thermometer.
- Remove from the oven and let cool for 2–3 minutes before serving warm.
Tips
- Dough handling: Keep the crescent dough cold until you’re ready to use it. If it gets too warm, it becomes sticky and tears easily. If that happens, pop it in the fridge for 5 minutes.
- Make them ahead: You can assemble the wrapped sausages up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving—no need to bring to room temperature first.
- Substitutions: Swap cocktail sausages for smoked sausage cut into 2-inch (5 cm) pieces, or use vegetarian hot dogs for a meatless version. For a gluten-free option, use a gluten-free crescent dough (note that texture will be slightly different).
- Common mistake: Don’t overbake—they can go from golden to burnt quickly. Start checking at 12 minutes; the dough should be puffed and browned, not dark.
Serving Suggestions
Serve these little hot dogs warm as an appetizer or party snack. They pair beautifully with classic dipping sauces like ketchup, yellow mustard, spicy brown mustard, or a creamy ranch dip. For a game-day spread, arrange them on a platter with toothpicks alongside other finger foods like deviled eggs, chips, and veggie sticks. They also make a fun, kid-friendly dinner when served with a side of fruit or a simple green salad.
Variations
- Cheesy version: Place a small strip of cheddar or pepper jack cheese on the dough before adding the sausage—the cheese will melt into a delicious pocket.
- Spicy kick: Brush the dough with a little hot sauce or sprinkle with chili flakes before baking.
- Everything bagel: Sprinkle with everything bagel seasoning instead of sesame seeds for extra flavor and crunch.
- Sweet and savory: Use maple-flavored cocktail sausages and brush the dough with a little maple syrup mixed with the egg wash for a sweet glaze.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or until warmed through and crisp. You can also microwave them for 20–30 seconds, but they will lose some crispness. For longer storage, freeze the baked pigs in a blanket in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.
Frequently Asked Questions
Can I use regular hot dogs instead of cocktail sausages? Yes, simply cut each hot dog into 3–4 pieces (about 2 inches / 5 cm each). You may need to adjust the dough strip size—if using full-size hot dogs, use the whole crescent triangle without cutting it in half.
Do I need to cook the sausages first? Cocktail sausages like lil’ smokies are fully cooked, so they only need to be heated through. If you use raw sausages, you must cook them until they reach 160°F (71°C) as per USDA FSIS guidelines—this may require a longer baking time, so check with a thermometer.
Can I make these in an air fryer? Absolutely. Preheat your air fryer to 350°F (175°C) and cook the wrapped sausages in a single layer for 8–10 minutes, until golden brown. You may need to work in batches depending on the size of your air fryer.
Why did my crescent rolls come out soggy? Sogginess usually happens if the dough wasn’t sealed well or if the sausages released moisture. Make sure to pinch the dough edges to seal, and avoid overcrowding the baking sheet. Also, ensure your oven is fully preheated before baking.
Can I freeze the unbaked wrapped sausages? Yes, assemble them, place on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Bake from frozen at 375°F (190°C) for 18–20 minutes, or until golden and cooked through.
What dipping sauces go best? Classic choices include ketchup, yellow mustard, and honey mustard. For a creamy option, try a mix of mayonnaise and sriracha or a simple ranch dip.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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