Go Back

Holiday Pigs in a Blanket

A reliable, crowd-pleasing finger food that’s affordable, quick, and holiday-ready, featuring a flaky dough and customizable sausage filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 12 pieces
Course: Appetizer, Party Food
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24–36 pieces Mini cocktail sausages (pork, beef, or vegetarian) Choose classic mini sausages for best results.
  • 2 sheets Refrigerated crescent roll dough or puff pastry Puff pastry yields flakier results, while crescent dough is quicker.
  • 1 large egg Beaten for egg wash to achieve a golden finish.
  • 1 tablespoon brown sugar Optional for sweet-and-spicy glaze.
  • 1 teaspoon Dijon mustard Optional for sweet-and-spicy glaze.
  • as needed sprinkles Everything bagel seasoning or flaky sea salt For a finishing crunch.
  • as needed pieces Toothpicks Optional for securing or labeling dietary variations.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Keep your pastry chilled until just before cutting to preserve flakiness.
Assembly
  1. Unroll crescent dough or thaw puff pastry and cut into 1–1.5 inch strips.
  2. Place a mini sausage at the thick end of each strip and roll toward the thin end.
  3. For puff pastry, fold seam-side down to keep edges sealed.
Baking
  1. Place rolls seam-side down on the baking sheet and brush each with beaten egg.
  2. Sprinkle lightly with everything bagel seasoning or flaky salt, or brush with a mix of brown sugar and Dijon.
  3. Bake for 12–16 minutes, rotating the sheet halfway for even browning.
  4. Remove when pastry is golden and sausages are heated through, then rest for 2–3 minutes before serving.

Notes

For optimal results, avoid overcrowding the baking sheet and consider using plant-based mini sausages for dietary variations.