Mummy Pigs in a Blanket

You’ve been making pigs in a blanket wrong your whole life. Those sad little cocktail wieners wrapped in flaky dough? They’re for amateurs.

We’re about to level up your snack game to a place your taste buds didn’t know existed.

Imagine the savory, smoky flavor of a full-sized sausage. Now imagine it wrapped in a soft, buttery crescent roll blanket. This isn’t an appetizer; it’s a main event.

Your party guests will talk about these for weeks. Your family will demand them weekly. Forget what you know.

This is the ultimate upgrade.

What Makes This Recipe So Good

This recipe takes a childhood classic and gives it a serious glow-up. The larger sausage means more juicy, flavorful meat in every single bite. No more one-bite disappointments.

The contrast in textures is a masterpiece.

You get the soft, slightly sweet dough of the crescent roll perfectly complementing the savory, firm sausage. It’s a harmony of flavor and texture that the mini versions can only dream of achieving.

They are incredibly satisfying. One Mummy Pig is a legit snack.

Two can be a meal. They are visually impressive, incredibly easy to make, and guaranteed to disappear from any platter in minutes.

Ingredients

Gather these simple ingredients. Quality matters here, people.

• 1 package (8 count) refrigerated crescent roll dough
• 4 full-sized, pre-cooked smoked sausages or hot dogs (like Kielbasa or Bratwurst)
• 1 large egg, beaten (for the egg wash)
• Optional: Everything bagel seasoning, sesame seeds, or poppy seeds for topping
• Optional: Mustard or dipping sauces of your choice for serving

Step-by-Step Instructions

Follow these steps for snack-time perfection.

It’s so easy, you barely need instructions.

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into the pre-cut triangles.
3. Place one sausage on the wide end of a dough triangle. Roll it up tightly toward the pointed tip.
   

   Repeat with remaining sausages and dough.

4. Place the rolled pigs on the prepared baking sheet, seam-side down. Leave a couple of inches between them.
5. Brush the tops lightly with the beaten egg. This gives them that gorgeous, golden-brown finish.
6. Sprinkle with your chosen toppings if desired.
   

   Be generous!

7. Bake for 12-15 minutes, or until the dough is puffed up and deep golden brown.
8. Let them cool for a few minutes before serving. I know it’s hard to wait. Serve with mustard for dipping.

Storage Instructions

If you have leftovers (a big “if”), here’s how to handle them.

Let them cool completely first.

Store them in an airtight container in the refrigerator for up to 3 days. They lose their crispness but are still tasty.

To reheat, pop them in a 350°F (175°C) oven or air fryer for about 5-7 minutes until warmed through and crispy again. The microwave will make them sad and soggy.

Don’t do it.

Benefits of the Recipe

Why should you make these? Let me count the ways.

They are the ultimate crowd-pleaser. Kids and adults alike will devour them.

They are perfect for game day, parties, or a ridiculously easy weeknight dinner.

The recipe is foolproof. It requires minimal ingredients and even less skill. If you can roll a sausage in dough, you’ve got this.

They are highly customizable.

Use your favorite sausage—spicy Italian, cheesy brats, even plant-based dogs. The dough is your canvas.

Common Mistakes to Avoid

Don’t sabotage your own success. Avoid these pitfalls.

Using raw sausage. The baking time is for the dough, not for cooking raw meat.

Always use pre-cooked sausages to ensure food safety and perfect results.

Not sealing the dough. Make sure the seam is on the bottom when you place it on the baking sheet. This prevents it from unrolling while baking and creating a messy, leaky situation.

Overcrowding the pan. Give them space to expand and get crispy on all sides. Otherwise, you’ll steam them and end up with soggy blankets.

Nobody wants that.

Alternatives

Feel like mixing it up? Here are some killer variations.

Cheesy Edition: Place a thin strip of cheddar or pepper jack cheese on the dough before adding the sausage. Roll it all up together for a melty, cheesy core.

Pizza Pigs: Brush the dough with a little marinara sauce and sprinkle with grated Parmesan and Italian seasoning before rolling.

Serve with extra sauce for dipping.

Everything Bagel: This is the way. Skip the egg wash and press the rolled pigs into a plate of everything bagel seasoning before baking. You’re welcome.

Frequently Asked Questions

Can I make these ahead of time?

Absolutely.

You can assemble them, place them on the baking sheet, and keep them covered in the fridge for a few hours before baking. You might need to add a minute or two to the baking time since they’ll be going in cold.

Can I use puff pastry instead of crescent dough?

You can, but it’s a different experience. Puff pastry will be flakier and richer.

Crescent dough is softer and slightly sweet, which IMO is the classic flavor we’re after. Both are delicious.

My dough unraveled while baking. What happened?

You probably didn’t place them seam-side down.

That’s the key to keeping them wrapped up tight. Also, ensure you’re not stretching the dough too thin as you roll.

What are the best dipping sauces?

Classic yellow mustard is the GOAT. But honey mustard, spicy brown mustard, chipotle aioli, or even a cheesy beer cheese sauce are all elite choices.

FYI, there are no wrong answers here.

Final Thoughts

This isn’t just a recipe. It’s a revelation. It takes five minutes of active effort for a payoff that is absolutely massive.

Stop serving the mini versions and start serving a snack with presence.

Your culinary reputation is about to get a major upgrade. Now go preheat that oven. Your new signature dish is waiting.

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