Name: Butter-Glazed Pigs in a Blanket
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 16
Cuisine: American
Ingredients: 1 (8ounce) package refrigerated crescent rolls; 16 cocktail smoked sausages; 1 egg, beaten; 2 tablespoons unsalted butter; 1/2 teaspoon garlic powder; 1 teaspoon fresh parsley, chopped; Black pepper to taste; Dipping sauces

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BUTTER-GLAZED PIGS IN A BLANKET – An upscale version of a classic appetizer. Cocktail smoked sausages wrapped in croissant dough, baked, and finished off with a garlic butter glaze.

Who doesn’t love pigs in a blanket? They are just so fun and nostalgic, not to mention super quick and easy to make.

Butter-Glazed Pigs in a Blanket are an upscaled, bite-sized version of the snack we all grew up with. These tasty little bites are hard to resist and go perfectly with your favorite dipping sauces.

This recipe calls for refrigerated crescent rolls to make 16 bite-sized treats. I like the bread to sausage ratio that the 16 skinny triangles create. If you want to change that ratio up, you can alternatively use a crescent dough sheet (instead of the perforated triangles) and cut it into 24 shorter strips.

Butter-Glazed Pigs in a Blanket can also be cooked in air fryer! Make the recipe as normal and air fry for 6-8 minutes, turning the crescent-wrapped sausages over halfway through cooking time. I recommend air frying in batches so that the piggies can be spaced out in the air fryer.

Store Butter-Glazed Pigs in a Blanket in an airtight container in the fridge for 2-3 days.

Do you love smoked sausages? Try my Bacon-Wrapped Little Smokies or Bacon-Wrapped Piggies in a Blanket.

Here’s what you need to make Butter-Glazed Pigs in a Blanket…

Refrigerated crescent rolls
Cocktail smoked sausages
Egg
Unsalted butter
Garlic powder
Fresh parsley
Black pepper
Dipping sauces

Butter-Glazed Pigs in a Blanket

Yield: 16

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

BUTTER-GLAZED PIGS IN A BLANKET - An upscale version of a classic appetizer. Cocktail smoked sausages wrapped in croissant dough, baked, and finished off with a garlic butter glaze.

Ingredients

1 (8ounce) package refrigerated crescent rolls
16 cocktail smoked sausages
1 egg, beaten
2 tablespoons unsalted butter
1/2 teaspoon garlic powder
1 teaspoon fresh parsley, chopped
Black pepper to taste
Dipping sauces

Instructions

Preheat oven to 375.
Unroll the crescent rolls into the 8 individual triangles. Cut each triangle lengthwise to make 16 skinny triangles.
One at a time, place the sausages at the wide end of each triangle, then roll all the way up. The pointed end of the crescent dough should be on the outside.
Place the wrapped sausages onto a parchment covered baking sheet, spaced a few inches apart from each other.
Brush the beaten egg on the tops of each wrapped sausage.
Bake for 12-15 minutes, until golden brown on top.
Melt the butter. Add the garlic powder, fresh parsley, and black pepper. Whisk to combine.
Brush the garlic butter over the tops of the baked pigs in a blanket.
Serve warm with dipping sauces.

Nutrition Information:

Yield: 8 Serving Size: 4
Amount Per Serving: Calories: 416Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 170mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 3g

Nutritional information is provided as a courtesy and is only an estimate.