There’s something irresistibly nostalgic about biting into a warm, flaky Holiday Pigs in a Blanket. That perfect combination of buttery pastry wrapped around a juicy cocktail sausage takes me right back to childhood celebrations. But during the holidays, this beloved appetizer deserves a festive upgrade!
These aren’t just your everyday pigs in blankets—they’re dressed for the season with touches that make them worthy centerpieces of your holiday spread.
Why This Recipe is Awesome
What makes these Holiday Pigs in a Blanket special is how they transform a casual favorite into something celebration-worthy without adding much complexity. The recipe keeps all the crowd-pleasing elements of traditional pigs in a blanket while incorporating seasonal flavors and decorative touches that make them perfect for holiday gatherings. These bite-sized treats disappear faster than any other appetizer at parties because they hit that perfect sweet spot—sophisticated enough for adults yet adored by kids.
The combination of buttery, flaky pastry with savory sausages creates that irresistible contrast of textures and flavors that keeps everyone coming back for “just one more.”
Equipment needed: Baking sheet, parchment paper, pastry brush, knife or cookie cutters, small bowl
Holiday Pigs in a Blanket
Ingredients
- 2 packages 8 oz each refrigerated crescent roll dough
- 48 cocktail sausages or mini hot dogs
- 1 egg beaten (for egg wash)
- 2 tablespoons everything bagel seasoning or substitute with sesame seeds and sea salt
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon garlic powder
- ¼ cup cranberry sauce for dipping
- ¼ cup whole grain mustard for dipping
- Fresh rosemary sprigs for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Unroll the crescent dough on a clean surface and press the perforations together to create a solid sheet. Trim edges to create a rectangle.
- Cut the dough into small rectangles or triangles, making pieces about 2-3 inches wide – you’ll need one piece per cocktail sausage.
- Pat the cocktail sausages dry with paper towels to ensure the dough adheres properly and doesn’t become soggy.
- Place a sausage on each dough piece and roll it up, sealing the edge by gently pinching the dough together.
- Arrange the wrapped sausages on the prepared baking sheet, placing them seam-side down about 1 inch apart.
- Brush each piece with beaten egg wash to give them a glossy, golden finish when baked.
- Sprinkle with everything bagel seasoning, chopped herbs, and garlic powder to add that festive flavor profile and visual appeal.
- Bake for 12-15 minutes until the dough is puffed up and golden brown, rotating the pan halfway through for even baking.
- For holiday presentation, arrange on a serving platter in a wreath shape or Christmas tree pattern, using rosemary sprigs as “Christmas tree” garnishes.
- Serve warm with small bowls of cranberry sauce and whole grain mustard for festive dipping options.
Notes
- You can prepare these up to 24 hours in advance – simply assemble, cover with plastic wrap, and refrigerate. Add 2-3 minutes to the baking time when cooking from cold.
- For a make-ahead option that’s even more convenient, you can freeze the assembled but unbaked pigs in blankets on a baking sheet, then transfer to a freezer bag once frozen. Bake from frozen, adding about 5-7 minutes to the cooking time.
- For a more upscale version, try using puff pastry instead of crescent roll dough and gourmet sausages like chicken-apple or smoked andouille for varied flavors.
- The dipping sauces can be customized to your preference – try honey mustard, maple syrup, or a spiced mayo for different flavor profiles.
Calories & Nutritional Info
- Calories: Approximately 85-95 calories per piece (2 pieces per serving)
- Protein: 3g per piece
- Carbohydrates: 7g per piece
- Fat: 6g per piece
- Allergens: Contains wheat, eggs
- Dietary notes: Can be adapted for different diets by using alternative doughs and sausages
Common Mistakes to Avoid
- Overstuffing the dough: Using too large a sausage for the dough piece will cause the pastry to burst open while baking.
- Skipping the egg wash: The egg wash is crucial for that beautiful golden color and helps the seasonings stick to the pastry.
- Overcrowding the baking sheet: Leave enough space between each piece to allow for proper browning and puffing of the pastry.
- Serving at room temperature: These are significantly better when served warm, as the contrast between the hot, juicy sausage and crisp pastry is what makes them irresistible.
- Not drying the sausages: Moisture from the sausages can make the pastry soggy, so always pat them dry first.
Alternatives & Substitutions
- Vegetarian option: Use plant-based sausages and check that your pastry is vegetarian-friendly (some contain lard).
- Gluten-free version: Substitute with gluten-free pastry dough, though be aware the texture will be slightly different.
- Low-carb alternative: Wrap the sausages in thin slices of cheese before wrapping in dough to add flavor while reducing the pastry amount.
- Flavor variations: Add a thin spread of cranberry sauce, a sprinkle of cheese, or a small sliver of jalapeño inside the wrap for flavor twists.
- Seasoning alternatives: If you don’t have everything bagel seasoning, combine sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky salt.
FAQs
Can I make Holiday Pigs in a Blanket ahead of time?
Absolutely! You can assemble them up to 24 hours in advance and refrigerate until ready to bake. You can also freeze the unbaked appetizers for up to 1 month. Just add a few extra minutes to the baking time.
What’s the best way to reheat leftover Holiday Pigs in a Blanket?
For best results, reheat in a 350°F oven for 5-7 minutes. Microwaving works in a pinch, but the pastry won’t stay as crisp. Place them on a paper towel first to absorb excess moisture.
Can I use puff pastry instead of crescent roll dough?
Definitely! Puff pastry creates an even flakier texture, though it’s slightly less sweet than crescent dough. Cut it into approximately 2×3-inch rectangles for similar results.
What makes these “holiday” versus regular pigs in a blanket?
The festive herbs (rosemary, thyme), cranberry dipping sauce, and presentation (arranged as a wreath or tree) give them that holiday flair. The everything bagel seasoning also adds a special touch beyond traditional versions.
How do I keep them warm during a party?
Serve them in batches if possible, or keep them in a warming tray set to low heat. You can also cover with foil after baking, though this may soften the pastry slightly.
Final Thoughts
These Holiday Pigs in a Blanket prove that sometimes the most beloved recipes need just a touch of creativity to become something special for the season. Their familiar comfort combined with festive elements makes them a standout appetizer that bridges generations and brings smiles to your holiday gathering. As your guests reach for seconds (and thirds!), you’ll be reminded that sometimes the simplest foods create the warmest memories.
