You will love this Little Smokies Pigs In A Blanket recipe! Oh my gosh, my family fell in love with these because they are so good! I wish we had made more for a recent family get-together because we ran out of them. They would be great for July 4th picnics!
These Little Smokies Pigs In A Blanket are a little crunchy on the outside and so flavorful on the inside. We found that dipping them in mustard, ketchup, or ranch dressing enhanced the flavor.
It’s funny because I had Mark count the links in one bag. There were 55 of them, so that means we consumed a lot of these! We’ll be making this dish in the future as an appetizer for holidays, family reunions, or neighborhood guest parties.
An interesting note that I wasn’t aware of is that April 24 is National Pigs in a Blanket Day! Who would have guessed that was a thing, right? Well, it is.
In case you missed this post, Little Smokies Recipe
Items You May Need In The Kitchen:
- Cookie Sheet
- Parchment Paper
- Pizza Cutter or Sharp Knife
Ingredients – Little Smokies
- Little Smokies: These little smokies are delicious, smoked sausages made from a variety of meats, including beef, pork, chicken, turkey, and meatballs, along with herbs and spices. They are typically served as a snack or an appetizer. They are so delicious and a great source of protein!
- Crescent Dough Rolls: This light, buttery dough, made from flour and butter, rolls out into a sheet of triangular slices. When the triangles are rolled from the largest end to the smallest, the final cooked product is a flaky, soft crescent roll. Pillsbury Crescent Rolls have been a favorite among countless families for years.
Little Smokies Pigs In A Blanket
Step One: Gather the Ingredients
What I love about this recipe is that it has only two ingredients! You can store a few packages of Little Smokies in the refrigerator or freezer and enjoy them whenever you want a quick snack. If frozen, thaw the links in the refrigerator the day before you plan to use them. The crescent rolls typically last about a month in the fridge (check the dates on the cartons).
Step Two: Preheat Oven – Prepare Cookie Sheet and Crescent Rolls
Preheat your oven to 375°F = 190°C. Place parchment paper on your cookie sheets to make clean-up more manageable. You can also place the pigs in a blanket on an ungreased cookie sheet. Unwrap the packages of crescent rolls. Spread them out, and you should have 16 triangles. (8 triangles in each package of crescent rolls).
Step Three: Cut the Dough into Narrow, Long Triangles
Cut each triangle lengthwise into narrow, long triangles. I tried using a pizza cutter and decided that a sharp knife cuts dough better. Please note that the dough should be kept chilled. Use one carton and keep one in the refrigerator. Then, after doing the first batch, take the other carton out of the fridge to use it.
Step Four: Place the Sausage Link on the Wide End – Then Roll the Pigs in a Blanket – Tuck the End
Place a little smokie on the widest end of each triangle. Then, start rolling the pigs in a blanket to the skinny end of each triangle. Tuck the end under and place the seam-side down on the cookie sheet.
Step Five: Place the Pigs in a Blanket on the Cookie Sheet
Be sure to space them far enough apart on the cookie sheet or baking sheet so they have room to puff up slightly as they cook.
Step Six: Bake for 12-15 Minutes
Bake for 12-15 minutes, or until golden brown.
Finished Product
Serve these little smokies pigs warm from the oven with the classic ketchup, mustard, ranch salad dressing, or your favorite dipping sauce. Enjoy.
Little Smokies Pigs In A Blanket
Little Smokies Pigs In A Blanket
Ingredients
- 1-1.5 pounds Little Smokies
- (2) 8-ounce cans Crescent Rolls
Instructions
- Gather the Ingredients. I love that their are only 2 ingredients in this recipe!
- Preheat your oven to 375°F = 190°C.
- Place some parchment paper on your cookie sheets, it makes the clean-up so much easier. You can also place the pigs in a blanket on an ungreased cookie sheet.
- Unwrap the packages of crescent rolls. Spread them out, you should have 16 triangles. (8 triangles in each package of crescent rolls). Cut each triangle lengthwise into narrow long triangles.
- Place a sausage link on the widest end of each triangle. Then start rolling the pigs in a blanket to the skinny end of each triangle. Tuck the end under and place seam side down on the cookie sheet.
- Be sure to space them far enough apart so they have room to puff up a little while cooking. Bake for 12-15, or until golden brown.
- Serve warm out of the oven with ketchup, mustard, ranch salad dressing, or your favorite dipping sauce. Enjoy.
How do I store these?
We never have leftovers, but if we did, I would store them in an airtight container in the fridge for up to three days.
Can I reheat them?
Yes, you can. Place them on an ungreased cookie sheet covered with some foil. Bake at 325°F (162°C) for about 5-10 minutes or until heated through.
Can I freeze them?
Yes, you can freeze them. Please place them in a freezer bag, then place the bag on a cookie sheet and freeze. When ready to heat, place them on an ungreased cookie sheet covered with foil. Bake at 325°F (162°C) for about 15 minutes or until heated through.
Where did the name Pigs in a Blanket come from?
I bet most people would say this treat was invented in the 1950s or 1960s. The term originated in the 1600s when farmworkers took meat cooked in dough to work.
Can I use regular hot dogs instead?
Yes, you can. Choose your favorite ones and cut the hot dogs into 3 or 4 pieces. Then, follow the recipe, substituting the links for the cut hot dogs.
What variations can I make to this Little Smokies – Pigs in a Blanket recipe?
- Replace the little smokies with cocktail-sized hot dogs.
- Use puff pastry instead of crescent roll dough.
- Brush the tops of the pigs in a blanket with egg wash or melted butter, then sprinkle with sesame seeds before baking.
- Add cheese to the inside of the pastry before rolling up the little smokies.
- Use flavored crescent rolls for an extra burst of flavor.
- Wrap the little smokies in bacon instead of pastry dough.
- Use different types of mustard for dipping sauce instead of ketchup or BBQ sauce. Honey mustard sauce would be delicious!
- Sprinkle herbs on the dough before wrapping around the little smokies, such as Italian seasoning, oregano, thyme, bagel seasoning, garlic powder, or any herb you love.
- Make mini versions by cutting the dough and smokies into smaller sizes.
What can be served with Little Smokies?
- Serve with ketchup, ranch dressing, barbecue sauce, mustard, or another favorite sauce
- Roasted Vegetables
- Rice
- Mashed Potatoes
- Macaroni and Cheese
- Glazed Carrots
- Other Appetizers
Who coined this phrase – Pigs In A Blanket?
Over 128 million of these are consumed over the Christmas holidays each year! Betty Crocker published a kids’ cookbook in 1957. I have to be honest: I had never heard of them or had them until one Halloween party at my house. A neighbor brought them, and they were so popular that I had to get the recipe from her. I LOVE these!
Looking to serve some other delicious appetizers? Check these out!
Final Word
I hope you try my Little Smokies Pigs In A Blanket recipe. Please let me know how it went at your home. They are the perfect party appetizer for gatherings with friends or family! You’ll want to share these mini pigs in a blanket on your Facebook, Instagram, and Pinterest pages. They are so fun and delicious!
Boy, both the kids and adults in my family love these. Keep teaching your kids and grandkids how to cook from scratch, especially if it’s as easy as this recipe. May God bless this world, Linda
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