It’s hard to emerge from childhood without having eaten pigs in a blanket at least once. It’s one of the most popular (and delicious!) appetizers ever. The recipe first appeared in a cookbook back in 1957 but was based on dishes from Germany and Poland. Back then, pigs in a blanket were nothing more than a snack food, but it actually pairs very well with a lot of different side dishes, like mixed vegetables, mac and cheese or salad…
Sure, you can run to the market and pick up a bag of frozen pigs in a blanket, but you can also whip up a quick batch at home and add a few personal touches you can get from the frozen varieties. Plus, this recipe takes just 30 minutes to prepare. That’s nothing!
Our recipe calls for using Lit'l Smokies® Smoked Sausage by Hillshire Farm®. These mini sausage links are made with cuts of smoked to perfection.
Once these mini weiners are fully cooked, wrap them in your favorite brand of refrigerated crescent roll dough, then bake until golden brown. When serving your pigs in a blanket, be sure to also set out homemade or store-bought dipping sauces, like honey mustard, queso, and barbeque sauce.
- Preheat oven to 400°F. Separate each package of crescent roll dough into 8 triangles. Cut each triangle into 3 smaller triangles.
- Place 1 sausage on the wide end of triangle and roll towards the point. Place wrapped sausage point side down on baking sheet. Repeat with remaining sausages. Bake 9-10 minutes until golden brown. Serve with ketchup and mustard if desired.