Insanely easy to prepare with only two main ingredients, these tiny sausages wrapped in warm, buttery bread are impossible to resist.
Serves: 6-8
Prep Time: 10 Minutes
Cook Time: 10-15 Minutes
When my nephews came over for dinner and saw these Jake said, “Wow Aunt Chels. These are some fancy-looking baby hot dogs!” This recipe ups the ante with a sprinkling of everything bagel seasoning on top. The next time you're dreaming up your lineup of tailgate foods to serve to a crowd, put these little guys on the menu.
Why are they called "pigs in a blanket?"
The first published recipe for Pigs in a Blanket is from a children's cookbook from the 1950s. But you don't have to be a kid to enjoy sausages (pigs) wrapped in dough (blankets) and baked until golden, crispy, and delicious!
What are pigs in a blanket called around the world?
Americans love their Pigs in Blanket, but dough-wrapped sausages are beloved around the world and called by many different names: In the Netherlands, they're called Worstenbroodje; in Mexico, they're called Salchitaco; in Estonia, they're known as Viineripirukas; in Hong Kong, they're known as Cheung jai Baau. There are many, many more, but one of my favorites is the Israeli version, Moshe Ba’Tevia, which translates to "Moses in the Basket."
Ingredients
1 8-oz. Can refrigerated crescent roll dough
1 package cocktail-sized smoked sausages, patted dry
Everything Bagel seasoning (optional)
Directions
Preheat the oven to 350 degrees.
Unroll the crescent dough while cold and separate the perforated dough into 8 triangles.
Cut each dough triangle into three equal skinny triangles.
Place 1 cocktail sausage on the wide base of 1 skinny triangle and roll until completely covered.
Place on a parchment-lined baking sheet.
Sprinkle with everything seasoning if desired.
Bake until the dough is puffed and golden brown, 10-15 minutes.
Serve with ketchup, mustard, or any other desired dipping sauce.
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