Mini Pigs In A Blanket
These cheesy pigs in a blanket are a miniature version of hot dogs in crescent rolls or crescent dogs, which makes them perfect bite-sized snacks or party finger foods!
Servings: 30
Ingredients
- 1 12-ounce package Mini cocktail sausages (we use Beef Hillshire Farm Lil Smokies)
- 1 8-ounce can refrigerated crescent rolls
- 1/2 cup shredded cheddar cheese (you may use more)
Instructions
- Preheat oven to 375 °F.
- Separate refrigerated crescent rolls into triangles on a cutting board. Using a knife or a pizza cutter, cut each triangle in half.*
- Sprinkle a small amount of shredded cheese on the wide end of each of the dough triangles.
- To Make Each Pig in a Blanket: Place one mini cocktail sausage (on top of the cheese) on the wide end of a dough triangle. Roll to the small point of the triangle and tuck small end over the covered sausage. Place on an ungreased baking sheet, with the tucked side down.
- Bake for 12-15 minutes until golden brown, checking halfway through to make sure the bottoms aren't burning.
- Serve immediately with dipping sauces. (SCROLL UP TO SEE DIP RECOMMENDATIONS IN THE POST.)
- Allow to cool before storing in an airtight container in the refrigerator for up to 3-5 days.
Notes
NOTE: The recipe may make more or less than 30 because cocktail sausage packages are based on weight and not number. (So you may get more or less.) You may also have crescent dough leftover. When that happens, I just make mini crescent rolls and bake them alongside the pigs in blankets.
*I like a fluffy dough with my mini pigs in a blanket, but if you like less dough, cut the crescent triangles into thirds instead of halves.
You can easily double or triple this recipe for party foods for groups. Just make sure you keep the crescent rolls refrigerated until you're ready to cut and use them.