Pigs in a Blanket
Classic pigs in a blanket—mini cocktail franks wrapped in flaky crescent dough and baked golden for the easiest Super Bowl appetizer tray. Bake until pastry is cooked through and sausages are steaming hot (ready-to-eat franks reheated well above 165°F).
đź›’Ingredients
- 2 (8-ounce) cans refrigerated crescent roll dough
- 1 (14-ounce) package cocktail beef franks (or mini smoked sausages)
- 1 egg beaten with 1 teaspoon water (optional egg wash)
- 1 tablespoon everything bagel seasoning or sesame seeds (optional)
- Mustard, ketchup, and cheese sauce for dipping
🔧Kitchen Tools Needed
- Baking sheets
- Parchment
- Pastry brush
- Instant-read thermometer
đź“ťInstructions
- 1
Preheat oven to 375°F. Line two baking sheets with parchment.
- 2
Unroll crescent dough; separate into triangles. Cut each triangle into 3 narrower strips.
- 3
Pat franks dry. Wrap each frank in a dough strip, starting at the wide end; place seam-side down.
- 4
Brush with egg wash if using; sprinkle seasoning. Bake 12–15 minutes until deep golden and pastry is cooked through; franks should be steaming hot (165°F+).
- 5
Serve warm with dips. Refrigerate leftovers within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 280
🏷️Recipe Tags
âť“Frequently Asked Questions
Full-size hot dogs?
Cut hot dogs in thirds and use full crescent triangles—bake a few minutes longer.
Puff pastry?
Works great—cut strips, wrap, bake at 400°F ~15–18 minutes.
Make ahead?
Wrap and refrigerate up to 4 hours before baking; add 1–2 minutes.
Air fryer?
350°F about 6–8 minutes until golden and hot.
Food safety?
Even ready-to-eat franks should be heated until steaming (165°F); chill leftovers within 2 hours.
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