Why You’ll Love This Recipe

I really enjoy this recipe because it takes just a few ingredients and turns them into something deliciously satisfying. The golden, crisp pastry contrasts perfectly with the tender sausage inside. I like that I can make them ahead of time, bake them fresh before guests arrive, and customize them with different toppings or dips. They’re fun, nostalgic, and universally loved by both kids and adults.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 can (8 oz / 226 g) refrigerated crescent roll dough
8 regular hot dogs or 16 cocktail sausages
1 tablespoon melted butter (optional, for brushing)
1 teaspoon sesame seeds or poppy seeds (optional, for topping)
Ketchup or mustard for serving

Directions

1. I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.

2. I open the crescent roll can and separate the dough into 8 triangles.

3. For regular hot dogs, I place one on the wide end of each triangle and roll it up tightly toward the tip. When I use cocktail sausages, I cut each triangle in half and roll one sausage in each strip.

4. I arrange the wrapped hot dogs seam-side down on the prepared baking sheet. If I want them extra flavorful, I brush them lightly with melted butter and sprinkle sesame or poppy seeds on top.

5. I bake them for 12 to 15 minutes, or until they’re puffed and golden brown.

6. I let them cool slightly before serving warm with ketchup, mustard, or my favorite dipping sauces.

Servings and Timing

This recipe makes about 6 servings. It takes around 15 minutes to prepare and 15 minutes to bake, for a total time of 30 minutes.

Variations

I sometimes like to add a slice of cheese before rolling for an extra gooey surprise inside. For a spicy kick, I use jalapeño cheddar sausages or sprinkle a bit of chili flakes on top. I’ve also made mini versions using cocktail sausages for easy finger food. For a breakfast twist, I use breakfast sausage links and serve them with maple syrup.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F for about 5 minutes to bring back the crispness. I avoid microwaving them since it can make the pastry soggy. They can also be frozen before or after baking and reheated straight from frozen.

FAQs

Can I make pigs in a blanket ahead of time?

Yes, I assemble them a few hours in advance and keep them refrigerated until ready to bake.

Can I freeze them?

Definitely. I freeze them on a tray first, then transfer to a freezer bag. They can be baked straight from frozen—just add a few extra minutes.

Can I use puff pastry instead of crescent roll dough?

Yes, puff pastry works great for a flakier, richer texture.

Can I add cheese?

Absolutely. I like placing a small strip of cheddar or Swiss cheese before rolling.

How do I make them crispier?

I brush them lightly with melted butter before baking and make sure not to overcrowd the baking sheet.

What dipping sauces go well with them?

I usually serve them with ketchup, mustard, barbecue sauce, or honey mustard.

Can I make them vegetarian?

Yes, I just substitute with plant-based sausages or veggie dogs.

How do I prevent them from unrolling while baking?

I press the tip of the dough gently into the roll to seal it, and always place them seam-side down.

Can I reheat them in the air fryer?

Yes, they reheat perfectly in the air fryer at 350°F for 3–5 minutes until crispy.

Conclusion

I love how easy and crowd-pleasing these pigs in a blanket are. They’re golden, flaky, and full of nostalgic flavor that never goes out of style. Whether I’m hosting a party or just craving a fun snack, these little bites always deliver warmth, crunch, and comfort in every bite.