Cocktail sausages and refrigerated crescent rolls are the only two ingredients needed for this mini Pigs in a Blanket recipe. During football season we call these “Pigskins in a Blanket” for a fun tailgating snack!
What is your overall go-to party appetizer? I mean, consider all aspects — convenience, taste, appeal to your guests, etc. etc. For me, it’s these Pigs in a Blanket. Why? Because they’re a classic, easy to make recipe that kids and adults BOTH love.
Have you been making these for years and years like me? Never did I think to post it here to my recipe site, but just the other day a friend texted me asking how to make them. It was then I realized I should take a photo and publish the steps I take to throw these together.
I typically use two tubs of refrigerated crescent rolls and slice each triangle into thirds. This gives you 48 slices of dough to roll around 48 cocktail sausages. I also buy two packages of sausages in order to have enough for 48 and usually have some left over. Definitely double or triple the recipe and bake up some more for a really large crowd. It’s easy to make more or less as you need.
We eat these for birthday parties, football parties, Christmas parties, church parties, neighborhood parties — the list could go on and on! We’ve even had them for breakfast! Most recently, we served them at our fantasy football draft get-together with my football cookies.
You can fit a ton at once on a large baking sheet (I use my favorite big sheet pan lined with a silicone mat) to entertain a large amount of guests. Leftovers store well in the fridge to quickly reheat the next day or two for lunch.
Now I’m curious, did you need this recipe or are you an “old hand” at making these?
Pigs in a Blanket
Cocktail sausages and refrigerated crescent rolls are the only two ingredients needed for this mini Pigs in a Blanket recipe. During football season we call these "Pigskins in a Blanket" for a fun tailgating snack!
- 2 8-oz cans refrigerated crescent rolls
- 48 cocktail sausages
Preheat oven to 375°F.
Open cans of crescent dough and separate into 16 triangles (as perforated in the dough) onto a cutting board.
Slice each crescent triangle lengthwise into thirds. Place one sausage onto the wider side of triangle and roll up to the thinner side. Place on large baking sheet seam side down. Repeat with remaining sausages.
Bake for 12-15 minutes until dough is baked through and golden brown.