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how to make pigs in a blanket

Here’s a simple, crowd‑pleasing way to make classic American pigs in a blanket, plus a few fun twists and “forum-style” chatter woven in.

Quick Scoop

Pigs in a blanket = mini sausages wrapped in crescent roll dough and baked until golden. They’re fast, kid‑friendly, and perfect for game day or holiday parties.

Basic Pigs in a Blanket (Classic Crescent Roll Version)

Ingredients (about 30 pieces)

  • 1 tube refrigerated crescent roll dough (8-count)
  • 1 package mini cocktail sausages or Little Smokies (about 30–40)
  • 1–2 tablespoons melted butter (optional, for brushing)
  • Coarse salt, poppy seeds, or everything bagel seasoning (optional)
  • Dipping sauces: ketchup, mustard, BBQ, or honey-mustard

Step‑by‑step instructions

  1. Preheat the oven
    • Set your oven to 350–375°F (180–190°C). Most recipes use 350°F for 10–15 minutes or 375°F for about 12–15 minutes until golden.
  1. Prep your baking sheet
    • Line a baking sheet with parchment paper or a silicone mat so nothing sticks.
  1. Cut the crescent dough
    • Unroll the crescent dough and separate into 8 triangles.
    • Cut each triangle into 3 long skinny triangles to fit the mini sausages, giving you about 24 pieces; if you need more, cut a bit smaller.
  1. Wrap the sausages
    • Place one mini sausage on the wide end of a small triangle and roll toward the point so the dough spirals around the sausage.
    • Put each one seam‑side down on the baking sheet so it doesn’t unroll while baking.
  1. Add toppings (optional but tasty)
    • Brush the tops lightly with melted butter.
    • Sprinkle with coarse salt, poppy seeds, or everything bagel seasoning for extra flavor and crunch.
  1. Bake
    • Bake 10–15 minutes, until the dough is puffed and golden brown. Don’t overbake or they’ll dry out.
  1. Serve
    • Let them cool for a couple of minutes, then serve warm with your favorite sauces. Honey‑mustard, ketchup, BBQ sauce, or straight yellow mustard all work great.

Simple Honey‑Mustard Dip (Optional)

If you want one go‑to sauce that feels a bit “fancy” without effort:

  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lime or lemon juice

Whisk everything together until smooth and chill until serving; it’s creamy, tangy, and sweet, and pairs perfectly with the buttery dough and salty sausages.

Fun Upgrades (Like a Forum Thread of Ideas)

Think of these like suggestions you’d see in a cooking forum when someone asks, “How do I kick pigs in a blanket up a notch?”

  • Cheesy pigs
    • Add a thin strip of Cheddar or American cheese on top of each sausage before wrapping in dough. The cheese melts inside and gives you a gooey center.
  • Bacon-wrapped pigs
    • Wrap each mini sausage in half a slice of bacon, then wrap with dough and bake. Extra smoky, extra rich, very “party snack” energy.
  • Everything seasoning
    • Swap plain salt for everything bagel seasoning on top of the dough for a deli‑style twist.
  • Breakfast style
    • Serve with scrambled eggs and hash browns, or use maple‑flavored sausage and serve with warm maple syrup on the side.
  • Sweet‑savory glaze
    • Brush finished pigs with a mix of honey and a little mustard or hot sauce for a sticky, glossy finish.

Make‑Ahead, Leftovers, and Reheating

  • Make ahead (unbaked)
    • Assemble, place on a tray, cover, and refrigerate for a few hours before baking.
    • For freezing, freeze individually on a tray, transfer to a bag, then thaw overnight and bake as usual.
  • Make ahead (baked)
    • Bake, cool completely, then freeze in a single layer.
    • Reheat from frozen in a 325–350°F oven for about 10–15 minutes, until warmed through and the dough is crisp again.

Quick HTML Table (At‑a‑Glance)

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Step What to Do Key Details
Prep Oven & Tray Preheat oven, line baking sheet 350–375°F, parchment/silicone mat
Cut Dough Unroll and cut crescent triangles Each triangle into 3 small ones
Wrap Roll dough around mini sausages Start at wide end, seam‑side down
Top Brush & sprinkle (optional) Melted butter, salt, seeds, seasoning
Bake Bake until golden 10–15 minutes, lightly browned
Serve Plate with dipping sauces Ketchup, mustard, honey‑mustard, BBQ
**TL;DR:** Cut crescent dough into small strips, wrap around mini sausages, brush and season if you like, then bake at about 350–375°F until golden and serve with your favorite dip.

Information gathered from public forums or data available on the internet and portrayed here.