If pigs in a blanket aren’t on the appetizer table, it’s just not up to par. They’re nostalgic, extremely easy to make and you can pop one in your mouth without any mess!

Now, I’m sure you have your own recipe for pigs in a blanket, but that’s not going to stop me from sharing mine with you as well!

I’m telling you… just one bite and you’ll be filled with thoughts of childhood, backyard barbecues, tailgates and family game night. Funny how food can do that, don’t you think?

Here’s the recipe for my homemade pigs in a blanket!

Pigs in a Blanket

Pigs in a Blanket

Known as one of the most popular party appetizers out there, these pigs in a blanket are a go-to for tailgates, barbecues, family game nights and more.

Ingredients

  • 1 can (8 ounce) refrigerated crescent rolls (I like to use Pillsbury)
  • 1 package (14 ounce) Lit'l Smokies sausages

Instructions

  1. Preheat your oven to 375º F. Unroll you can of dough and separate it into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles (from the tip down).
  2. Place a sausage on the larger end of your narrow triangle and roll it to the point of the triangle. Then, place it onto a cookie sheet. Repeat this until all of your triangles are rolled.
  3. Bake your pigs in a blanket 12-15 minutes or until they're golden brown. When you take them out, immediately remove them from the cookie sheet and set them on a plate or a cooling rack.
  4. Serve warm with your favorite dipping sauce!

When you buy your crescent roll dough, you can either buy the original crescents or the reduced fat crescents. They both work fine, so it’s really up to you!

Related: My Favorite Sauces for a Backyard BBQ

And quite possibly the best part about making these? You can serve them with a variety of dipping sauces!

I always go with the classic ketchup and mustard. But I also like to make a honey mustard sauce or a fry sauce (ketchup and mayo) to change things up as well!

How will you serve your pigs in a blanket? I’d love to hear your ideas!

From my kitchen to yours,

Jill

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