American · Appetizers & snacks

Pigs in a blanket

Name: Pigs in a blanket
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 24 pieces
Cuisine: American
Ingredients: 1 tube (8 ounces) refrigerated crescent-roll dough; 24 fully cooked cocktail sausages, about 14 ounces; 1 large egg; 1 teaspoon water; 1 tablespoon sesame seeds or everything seasoning; 1/4 cup Dijon mustard; 1/4 cup sour cream; 1 teaspoon honey

Golden crescent-wrapped cocktail sausages with a quick creamy mustard dip for passing around warm.

About 35 minTotal

About 30 minActive

$$Cost

EasyDifficulty

Makes 24 pieces

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 24 pieces

1 tube (8 ounces) refrigerated crescent-roll dough
24 fully cooked cocktail sausages, about 14 ounces
1 large egg
1 teaspoon water
1 tablespoon sesame seeds or everything seasoning
1/4 cup Dijon mustard
1/4 cup sour cream
1 teaspoon honey

Instructions

Heat oven to 375°F and line a with parchment. Pat the cocktail sausages very dry so the dough grips instead of sliding or steaming.
Unroll the crescent dough and separate it into 8 triangles. Cut each triangle lengthwise into 3 narrow wedges. Place a sausage at each wide end and roll snugly toward the point; set seam-side down with space between pieces.
Beat egg with water. Brush a thin coat over the dough and sprinkle with sesame seeds or everything seasoning. Bake 12 to 15 minutes until evenly deep golden and the sausages reach 165°F.
While they bake, stir Dijon, sour cream, and honey into a smooth dip. Rest the baked pigs in a blanket 5 minutes so the sausage juices settle without softening the pastry.
Serve warm with the mustard dip. If making ahead, refrigerate the wrapped unbaked pieces and bake just before serving; do not leave cooked sausages at room temperature longer than two hours.

United StatesNorth America · American party-food form with older European name variants

From the table

About this recipe

“Pigs in a blanket” names several related foods rather than one universally fixed dish. In the United States it usually means small sausages wrapped in pastry or refrigerated crescent dough; in Britain and Ireland the same phrase commonly refers to small sausages wrapped in bacon. Similar sausage-and-dough combinations occur elsewhere, so a single inventor claim would overstate the record.

The American crescent-dough version became a durable convenience appetizer because it converts packaged cooked sausages and dough into uniform finger food with little preparation. This recipe keeps that familiar form, adds a simple egg wash and mustard dip, and makes the safe holding and reheating limits explicit.

Sources

Dinner does not stop at the recipe