Best-Ever Pigs in a Blanket

Any time there’s an occasion for appetizers, be it game day, New Year’s Eve, a backyard cookout, or a fancy cocktail party, my husband’s go-to is pigs in a blanket. And last year, after years of simply buying a box from the freezer aisle, I decided to try my hand at making them myself. So, I grabbed a can of crescent roll dough (hello, buttery, flaky goodness!) and a package of mini cocktail sausages and got to work. And you know what I learned? It is surprisingly easy to make pigs in a blanket at home! I can’t believe I never tried it sooner.

If you want to make them extra special, sprinkle some flaky salt or a seasoning blend on the dough before baking . Everything bagel seasoning is always a crowd-pleaser (and adds a really nice crunch), and seasoning blends like Everything But the Elote and Green Goddess from Trader Joe’s would both work well. You’ll want some solid dipping sauces, too (more on that below). Here’s how to make the best-ever pigs in a blanket for your next party.

• Pigs in a blanket is everyone’s favorite appetizer. They’re always the first to go at parties and gatherings.
• They’re incredibly easy to make. With just two key ingredients, you can whip these up anytime.

• Cocktail-sized smoked sausages: Also called “little smokies“, these bite-sized sausages are already fully cooked.
• Refrigerated crescent roll dough: Crescent roll dough works best for pigs in a blanket because they’re easy to wrap around the sausages.
• Egg: Make an egg wash to brush the tops and sides of the dough before sprinkling with flaky salt or everything bagel seasoning.

1. Make the egg wash. Whisk the egg and water in a small bowl until combined.
2. Cut the crescent roll dough. Unroll a can of refrigerated crescent roll dough on a work surface. Separate the dough along the perforated seams into 8 triangles. Use a pizza cutter or sharp knife to cut each triangle lengthwise into 3 narrow triangles, 24 total.
3. Wrap the sausages. Place a sausage at the wide end of a dough triangle. Roll towards the pointed end, wrapping the dough around the sausage and allowing the dough to overlap. Place on the baking sheet seam-side down. Repeat with the remaining sausages, spacing them evenly apart on the baking sheet.
4. Bake. Brush the tops and sides of the dough with a thin layer of the egg wash, sprinkle with flaky salt or everything bagel seasoning, then bake until the dough is puffed and golden brown.

Mustard and ketchup are classics here, but truly any kind of dip, spread, or dressing, be it homemade or store-bought, is fair game here. Here are a few favorites to try.

• Cane’s Sauce
• Cheese Sauce
• Comeback Sauce
• Creamy Honey Mustard
• Maple-Mustard Onion Sauce

• Storage: Refrigerate leftovers in an airtight container for up to 2 days.
• To reheat: Rewarm in a 300ºF oven until warmed through.

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