Pigs in a Blanket Recipe

Small sausages: These are the main filling for the rolls. You can use cocktail sausages or any small-sized sausages of your choice.

Crescent roll dough: This dough is used to wrap around the sausages. It provides a flaky and buttery crust.

Egg: This is optional and used for an egg wash to give the rolls a shiny, golden finish.

For an extra burst of flavor, consider adding a small slice of cheese or a dab of mustard inside the crescent roll dough before rolling up the sausages. This will create a delightful surprise in each bite and elevate the overall taste of your pigs in a blanket.

• small sausages - Substitute with chicken sausages: Chicken sausages offer a lighter and often healthier alternative while maintaining a similar texture and flavor profile.

• small sausages - Substitute with vegetarian sausages: Vegetarian sausages provide a plant-based option that can cater to vegetarians and those looking to reduce meat consumption.

• crescent roll dough - Substitute with puff pastry: Puff pastry can be used to achieve a similar flaky and buttery texture, though it may require cutting and shaping to fit the sausages.

• crescent roll dough - Substitute with pizza dough: Pizza dough offers a chewier texture and can be seasoned to add extra flavor, though it will be less flaky than crescent roll dough.

• egg - Substitute with milk: Brushing milk on the dough can provide a similar golden-brown finish without the need for an egg wash.

• egg - Substitute with butter: Melted butter can be brushed on the dough to achieve a rich, golden finish similar to an egg wash.

• Allow the pigs in a blanket to cool completely before storing. This prevents condensation from forming, which can make the dough soggy.
• Place the cooled pigs in a blanket in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.
• Store the container in the refrigerator if you plan to consume them within 3-4 days. This keeps the sausages and dough fresh.
• For longer storage, place the pigs in a blanket in a single layer on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the pigs in a blanket to a resealable freezer bag or airtight container. Label the container with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 350°F (175°C). Place the pigs in a blanket on a baking sheet and bake for 10-15 minutes, or until heated through and the dough is crispy.
• Alternatively, you can reheat them in the microwave. Place a few pigs in a blanket on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds, or until heated through.
• For the best texture, avoid reheating in the microwave if possible, as it can make the dough chewy. The oven method ensures a crispy exterior.

• Preheat your oven to 350°F (175°C). Place the pigs in a blanket on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and the crescent roll dough is crispy.

• For a quicker method, use a microwave. Place the pigs in a blanket on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the pigs in a blanket in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil. Place the pigs in a blanket in the skillet and cover with a lid. Cook for 5-7 minutes, turning occasionally, until they are heated through and the crescent roll dough is crispy.

• Oven: Used to preheat to 375°F (190°C) and bake the rolls until golden brown.

• Baking sheet: Used to place the rolls on for baking.

• Can opener: Used to open the can of crescent roll dough.

• Knife: Used to separate the crescent roll dough into triangles if needed.

• Pastry brush: Used to brush the beaten egg over the top of each roll for an egg wash.

• Mixing bowl: Used to beat the egg if you are using an egg wash.

• Fork: Used to beat the egg in the mixing bowl.

• Tongs: Used to place the sausages on the dough and to handle the hot rolls after baking.

• Cooling rack: Used to cool the rolls after they come out of the oven.

Pre-cut the dough: Before starting, pre-cut the crescent roll dough into triangles to save time during assembly.

Use pre-cooked sausages: Opt for pre-cooked small sausages to reduce cooking time and ensure even baking.

Line the baking sheet: Use parchment paper or a silicone baking mat on your baking sheet for easy cleanup and to prevent sticking.

Batch preparation: Assemble all the pigs in a blanket at once and place them on the baking sheet to streamline the process.

Skip the egg wash: If you're in a hurry, you can skip the egg wash step without significantly affecting the final result.