Best Everything Pigs In A Blanket Recipes

Provided by The Chunky Chef

Time 25m

Number Of Ingredients 4

8 oz tube crescent roll dough, separated along perforated edges into triangles
24 beef little smokies cocktail franks, patted dry
1 large egg
2-3 Tbsp "everything" bagel seasoning

Steps:

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper and set aside.
Slice each triangle of crescent roll dough into 3 long strips. Wrap each strip around a cocktail frank, pressing to seal the edges. Place seam-side down on prepared baking sheet.
Beat egg, and brush over the top of each crescent/cocktail frank. Sprinkle liberally with everything bagel seasoning.
Bake 15 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 40 kcal, Carbohydrate 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 87 mg, ServingSize 1 serving

Pigs in a Blanket image

Time 25m

Yield 6-8 servings

Number Of Ingredients 11

1 8-ounce can refrigerated crescent roll dough
1 14-ounce package cocktail-sized smoked sausages, patted dry
1 large egg
everything bagel seasoning (optional)
3/4 c. mayonnaise
1/4 c. chile-garlic sauce or Sriracha
3/4 c. Dijon mustard
1/4 c. genuine maple syrup
3/4 c. sour cream
1/4 c. pickle juice (from jar)
1 tbsp. fresh chives, chopped

Steps:

Preheat the oven to 375°. Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three equal skinny triangles.
Place one cocktail sausage on the wide base of one skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Place the rolled sausage on a parchment-lined baking sheet, point-side down. Repeat with the remaining dough triangles and sausages.
Whisk together the egg with 1 teaspoon water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with the everything bagel seasoning, if desired. Bake at 375° until the dough is puffed and golden brown, 12 to 15 minutes.
Make the dipping sauces (optional): For the Spicy Mayo Dipping Sauce, stir together the mayo and chile-garlic sauce in a small bowl until smooth. For the Maple-Dijon Dijon Dipping Sauce, stir together the mustard and syrup in a small bowl until smooth. For the Quick Ranch, stir together the sour cream, pickle juice, and chives in a small bowl until smooth.
Serve the pigs in a blanket warm with Spicy Mayo, Maple Dijon, or Quick Ranch Dipping Sauces.

Pigs in Blankets image

Provided by Martha Stewart

Time 1h50m

Yield Makes 54

Number Of Ingredients 8

All-purpose flour, for surface
2 sheets puff pastry (about 1 pound), preferably all-butter
Honey Dijon mustard
18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
1 large egg, beaten
Poppy seeds, for sprinkling (optional)
Flaky sea salt, such as Maldon, for sprinkling (optional)
Mustards, such as brown or whole-grain, for serving (optional)

Steps:

On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.