Holiday Pigs in a Blanket
Holiday Pigs in a Blanket elevate the classic appetizer with festive touches like rosemary “Christmas tree” garnishes, everything bagel seasoning, and optional cranberry dipping sauce. These buttery, flaky pastry-wrapped cocktail sausages deliver the perfect savory bite for holiday entertaining.
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.