Description

Classic Pigs in a Blanket baked until golden and flaky—cocktail franks wrapped in buttery crescent dough with optional cheddar, sesame, and everything-bagel topping. Easy, crowd-pleasing appetizer with simple dips and make-ahead options.

Ingredients

2 (8-oz) cans refrigerated crescent roll dough

32 mini smoked sausages (cocktail franks)

4 oz sharp cheddar cheese, cut into 32 thin strips (optional)

1 large egg, beaten with 1 tsp water (egg wash)

1 tbsp sesame seeds or everything bagel seasoning (optional)

1 tbsp Dijon mustard (optional, for brushing or serving)

Nonstick spray or parchment paper

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Instructions

1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly coat with nonstick spray.

2. Unroll crescent dough. Separate into triangles and cut each triangle lengthwise into two slender triangles to make 32 pieces.

3. For cheesy Pigs in a Blanket, place a thin cheddar strip on the wide end of each dough triangle, top with a cocktail frank, and roll toward the tip.

4. Arrange seam-side down on prepared sheets, brush lightly with egg wash, and sprinkle with sesame seeds or everything bagel seasoning if desired.

5. Bake 13–16 minutes, rotating pans halfway, until puffed and deep golden.

6. Cool 5 minutes. Serve warm with Dijon, honey mustard, ketchup, or queso.

Notes

Keep dough cold for flaky layers. For pretzel style, brush wrapped dough with baking-soda water (1 tsp in 1/3 cup hot water), sprinkle coarse salt, and bake. Air fry at 350°F for 6–8 minutes. Rotate pans halfway for even browning.