Ingredients
Dough and Sausages
- 1 (8-ounce) can crescent rolls
- 1 (14-ounce) package cocktail-size sausage links
Seasonings and Toppings
- 1 egg, beaten
- 2 tablespoons everything bagel seasoning
- 1 tablespoon coarse sea salt
- Ketchup, for serving
- Stone ground mustard, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F and position a rack in the center. Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Dough: Unroll the crescent roll dough and separate it into 8 triangles along the perforations. Next, cut each triangle lengthwise into three narrower triangles, creating 24 thin dough pieces.
- Wrap Sausages: Place one cocktail sausage at the wide end of a dough triangle. Gently roll the dough around the sausage until fully enclosed. Place the wrapped sausage seam side down on the prepared baking sheet. Repeat this process with the remaining dough triangles and sausage links, spacing them evenly on the sheet.
- Season and Brush: Brush all wrapped sausages with the beaten egg to give a shiny, golden finish. Sprinkle half of the rolls with everything bagel seasoning and the other half with coarse sea salt to add flavor and texture.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the crescent rolls are puffed up and golden brown.
- Serve: Remove from oven and transfer the pigs in a blanket to a plate. Serve immediately with ketchup and stone ground mustard on the side for dipping.
Notes
- You can substitute cocktail sausages with mini hot dogs if desired.
- For a spicier version, add a sprinkle of cayenne pepper or chili powder along with the seasonings.
- Ensure the dough triangles are thin but not tear-prone for easy rolling around the sausages.
- Use freshly beaten egg for brushing, and consider using an egg wash made with a teaspoon of water for a softer crust.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
