Crescent Pigs in a Blanket
Mini smoked sausages wrapped in buttery crescent dough and baked until puffed and golden.
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
Main Ingredients
- 24 mini smoked sausages about half of a 14 ounce package
- 1 can refrigerated crescent roll dough 8 ounce can
- 2 tbsp unsalted butter melted, for brushing
- 1 tbsp sesame or poppy seeds optional
- 1 slice cheddar cheese optional, cut into strips
Instructions
Cooking
- Heat. Heat the oven to 375 degrees F and line a baking sheet with parchment.
- Cut. Unroll the dough, separate the triangles, and cut each into 3 narrow strips.
- Wrap. Wrap a strip around each sausage and tuck the ends underneath.
- Brush. Place seam side down on the sheet, brush with butter, and sprinkle with seeds.
- Bake. Bake 12 to 15 minutes until puffed and golden, then cool 2 minutes.
Notes
Substitutions: Cut hot dogs replace mini sausages.
Tips: Keep the dough cold and tuck the ends underneath.
Storage: Refrigerate for up to 3 days or freeze baked bites for up to 2 months.
Nutrition is calculated for 4 bites without the optional seeds and cheese.