Incredibly Easy: Requiring just three core ingredients, this recipe takes minutes to assemble. Irresistible Texture: Using crescent roll dough or puff pastry yields a buttery, flaky exterior that perfectly contrasts with the savory snap of the sausage. Kid and Adult Approved: A certified crowd-pleaser that appeals to guests of all ages. Customizable: Easily adaptable with different cheeses, seasonings, and dipping sauces to suit your menu.
Ingredients
- 1 package (12–14 oz) Cocktail Wieners or Little Smokies (Beef, pork, or turkey all work wonderfully; ensure they are patted thoroughly dry with paper towels before wrapping)
- 2 cans (8 oz each) Refrigerated Crescent Roll Dough (Regular or seamless dough sheets provide that signature flaky, buttery layers)
- 1 large Egg (Beaten with 1 tablespoon of water to create an egg wash for a brilliant golden shine)
- Optional: Sesame Seeds or Poppy Seeds
- Optional: Everything Bagel Seasoning
- Optional: Flaky Sea Salt
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup effortless.
- Remove the cocktail wieners from their packaging and place them onto a plate lined with paper towels. Pat them completely dry with additional paper towels.
- Unroll the refrigerated crescent roll dough onto a clean, lightly floured cutting board or parchment sheet. If using traditional perforated crescent rolls, press the diagonal seams together firmly to create a solid sheet of dough. Using a sharp knife or pizza cutter, slice the dough into long, skinny triangles or small rectangular strips.
- Place one cocktail wiener at the wider end of a dough strip. Roll the dough snugly around the sausage toward the pointy end, ensuring the seam is tucked neatly underneath so it doesn’t unroll during baking. Arrange the wrapped sausages on your prepared baking sheet, leaving about half an inch of space between each piece to allow the pastry to expand evenly.
- In a small bowl, whisk together the egg and water until smooth. Using a pastry brush, gently brush the top of each wrapped sausage with the egg wash. If desired, sprinkle lightly with sesame seeds, poppy seeds, or everything bagel seasoning.
- Place the baking sheet on the center rack of your preheated oven. Bake for 15 to 18 minutes, or until the pastry is puffed up, cooked through in the center, and boasts a rich, deep golden-brown color. Remove from the oven and let them cool on the pan for 3 to 5 minutes before transferring them to a serving platter.
Notes
Keep the Dough Cold: Refrigerated dough is easiest to work with when it is cold. If your kitchen is warm and the dough becomes sticky, pop it back into the refrigerator for 10 minutes before wrapping. Avoid Overcrowding: Give your pigs in a blanket a little breathing room on the baking sheet. If they are packed too tightly together, they will steam rather than bake, resulting in a soft, less desirable crust. Flavor Boosters: For an extra layer of gourmet flavor, place a tiny sliver of sharp cheddar cheese or a dab of yellow mustard inside the dough wrap right alongside the sausage before rolling. Serving Suggestions: Try serving them alongside classic yellow mustard or tangy honey mustard, sweet and smoky barbecue sauce, creamy ketchup or spicy sriracha mayo, or warm cheddar cheese sauce. Nutrition Information (per 4 pieces): 260 kcal, 16g Total Fat, 6g Saturated Fat, 35mg Cholesterol, 580mg Sodium.
