Pigs in a Blanket Recipe

Crescent roll dough: This is a pre-made dough that is easy to work with and bakes up flaky and golden. Mini sausages: These small sausages are perfect for wrapping in the dough and provide a savory, meaty flavor.

For an extra layer of flavor, brush the crescent roll dough with a light coating of melted butter before wrapping the mini sausages. This will give the pigs in a blanket a richer taste and a beautiful golden finish.

• crescent roll dough - Substitute with puff pastry: Puff pastry offers a similar flaky texture and can be used to wrap the sausages just like crescent roll dough.

• crescent roll dough - Substitute with pizza dough: Pizza dough can be rolled out and cut into strips to wrap around the sausages, providing a slightly chewier texture.

• mini sausages - Substitute with cocktail wieners: Cocktail wieners are similar in size and flavor, making them a perfect substitute for mini sausages.

• mini sausages - Substitute with veggie sausages: For a vegetarian option, veggie sausages can be used to replace mini sausages while maintaining a similar taste and texture.

• Allow the pigs in a blanket to cool completely before storing. This prevents condensation, which can make the dough soggy.

• Place the cooled pigs in a blanket in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes or until warmed through.

• For freezing, arrange the pigs in a blanket on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.

• Transfer the frozen pigs in a blanket to a freezer-safe bag or container. Label with the date and use within 2 months for best quality.

• To reheat from frozen, place on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until heated through and golden brown.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pigs in a blanket on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Bake for 10-15 minutes or until heated through. This method ensures they stay crispy on the outside and warm on the inside.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the pigs in a blanket on the toaster oven tray. Heat for about 10 minutes, checking halfway through to ensure they don’t overcook. This is a great option for smaller batches.

• Microwave Method: 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 20-30 seconds, checking to see if they are heated through. This method is quick but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pigs in a blanket in a single layer in the air fryer basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method keeps them crispy and delicious.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the skillet. Place the pigs in a blanket in the skillet and cover with a lid. Heat for about 5 minutes, turning occasionally to ensure they are heated evenly. This method adds a nice, crispy texture to the dough.

• Oven: Used to bake the pigs in a blanket until they are golden brown and cooked through.

• Baking sheet: A flat metal tray used to place the wrapped sausages on for baking.

• Parchment paper: A non-stick paper used to line the baking sheet, making cleanup easier and preventing the dough from sticking.

• Knife: Used to cut the crescent roll dough into 24 small triangles.

• Cutting board: A surface to safely cut the crescent roll dough on.

• Tongs: Useful for handling the hot pigs in a blanket when they come out of the oven.

• Serving platter: A dish to serve the warm pigs in a blanket on.

• Small bowls: Used to hold your favorite dipping sauces for serving.

Pre-cut the dough: Unroll and cut the crescent roll dough into triangles in advance. Store them in an airtight container until ready to use.

Use parchment paper: Line your baking sheet with parchment paper to minimize cleanup time.

Batch preparation: Wrap all the mini sausages with dough at once, then place them on the baking sheet together.

Preheat the oven: Start preheating your oven while you prepare the ingredients to save time.

Serve with ready-made sauces: Use store-bought dipping sauces to avoid extra preparation.