How to Make Pigs in a Blanket

CookingEasy5:215 steps

By ShowMeStepByStepPublished April 30, 2026Updated May 9, 2026

Pigs in a blanket is the appetizer that has lived through every era of American snacking and never once gone out of style. A cocktail smoky wrapped in crescent dough and baked - that is the entire recipe. The technique below is the one Simply Mama Cooks made for her son's birthday during quarantine, and it works every time because there are basically three ingredients to mess up.

The full batch makes 24 mini pigs from one 8-ounce can of crescent rolls and one 14-ounce package of cocktail smokies. Total time start to finish is about 25 minutes, most of it bake time. Serve with mustard, ketchup, or BBQ sauce for dipping.

One critical tip: keep the crescent dough cold. The moment it warms up it gets sticky and tears. Pop the can, work fast, and refrigerate the unrolled dough between batches if you slow down.

Step-by-Step Guide

Step 1: Beat one egg and unroll the crescent dough

1:15

Crack one egg into a small bowl and beat it with a fork until the yolk and white are fully blended - this is your egg wash. Set it aside next to the cutting board.

Pop a full 8-ounce can of refrigerated crescent rolls and unroll the dough on parchment paper. Don't try to flatten it; you want the dough cold and intact. Open the package of cocktail smokies and dump them into a bowl so you can grab them quickly while wrapping.

Tip

Parchment paper beats a floured cutting board for this - the dough is way easier to peel up and the cleanup is one trash toss.

Products used in this step

Pillsbury Crescent RollsView product

Hillshire Farm Lit'l Smokies Cocktail SausagesView product

Parchment Paper SheetsView product

Step 2: Cut each triangle into three thin strips

1:50

The dough is pre-perforated into 8 triangles. Separate them and lay them out on the parchment with the wide side facing you.

Take a pizza cutter and slice each triangle into 3 thin sub-triangles by cutting from the long base toward the point. You'll end up with 24 thin triangle strips - exactly enough for 24 cocktail smokies.

Tip

If you don't have a pizza cutter, a sharp chef's knife works fine. Cut firmly in one stroke instead of sawing back and forth.

Products used in this step

Pizza Cutter WheelView product

Step 3: Wrap each smoky in a dough strip

2:40

Place a cocktail smoky on the wide end of one triangle strip. Roll the dough around the smoky toward the point, ending with the seam tucked underneath so it doesn't unroll during baking.

Each pig should have one or two visible wraps of dough. Place each finished pig on a parchment-lined baking sheet, leaving about an inch of space between them so the dough has room to puff.

Tip

If a strip tears while wrapping, just pinch the dough back together - it bakes seamless and no one will notice.

Products used in this step

Half Sheet Baking PanView product

Step 4: Brush the tops with egg wash

3:15

Once all 24 pigs are wrapped and arranged on the sheet, dip a pastry brush in the beaten egg and dab the top of each one with a thin coat. The egg wash is what gives them that bakery-style golden shine instead of pale beige.

You don't need to coat the whole pig - just the visible top of the dough. A light tap with the brush is enough. If you want extra flavor, sprinkle everything bagel seasoning, sesame seeds, or flaky salt on top right after the wash so it sticks.

Tip

Skip the egg wash entirely if you're out of eggs. The pigs still bake fine - they just look pale gold instead of deep gold.

Products used in this step

Silicone Pastry BrushView product

Everything Bagel SeasoningView product

Step 5: Bake at 375 degrees until golden brown

4:35

Slide the sheet into a 375 degree F oven and bake for 12 to 15 minutes. Check at 12 - the dough should be cooked through and the tops should be deep golden brown like a fresh-baked croissant.

Pull them out, let them rest on the sheet for 2 minutes (the pan stays hot and finishes the bottoms), then move to a serving platter. Serve hot with yellow mustard, ketchup, BBQ sauce, or honey mustard for dipping. They are best fresh from the oven.

Tip

Leftovers keep in the fridge for 3 days in an airtight container. Reheat at 350 for 5 minutes - microwave makes the dough soggy.

Products used in this step

Honey Mustard Dipping SauceView product

Yellow MustardView product

Products Used

Pillsbury Crescent RollsView Hillshire Farm Lit'l Smokies Cocktail SausagesView Parchment Paper SheetsView Pizza Cutter WheelView Half Sheet Baking PanView Silicone Pastry BrushView Everything Bagel SeasoningView Honey Mustard Dipping SauceView Yellow MustardView

❖ The Recipe

How to Make Pigs in a Blanket

American

Serves

Makes 24 (serves 8)

Prep

15 min

Cook

15 min

Total

30 min

Ingredients

5 items

1 (14 oz) packagecocktail sausages or mini hot dogs
1 (8 oz) tuberefrigerated crescent roll dough
1 large, beaten with 1 tablespoon watereggegg wash

1 tablespooneverything bagel seasoning or sesame seedsoptional
for servingyellow or dijon mustard

Nutrition

estimated · per serving

Calories: 248kcal
Protein: 8g
Fat: 17g
Carbs: 14g
Sodium: 700mg

Method

1
Step 1: Beat one egg and unroll the crescent dough. Crack one egg into a small bowl and beat it with a fork until the yolk and white are fully blended - this is your egg wash.
2
Step 2: Cut each triangle into three thin strips. The dough is pre-perforated into 8 triangles.
3
Step 3: Wrap each smoky in a dough strip. Place a cocktail smoky on the wide end of one triangle strip.
4
Step 4: Brush the tops with egg wash. Once all 24 pigs are wrapped and arranged on the sheet, dip a pastry brush in the beaten egg and dab the top of each one with a thin coat.
5
Step 5: Bake at 375 degrees until golden brown. Slide the sheet into a 375 degree F oven and bake for 12 to 15 minutes.

Your Guide

Simply Mamá Cooks

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