These mini pigs in blankets are a fun appetizer that's easy to make and only takes 2 ingredients. These crescent-wrapped smokies are always a huge hit with kids and adults.
A simple appetizer idea
With these pigs in a blanket being so small and bite-sized they're the perfect finger food appetizers to serve up at a party or tailgate. Personally, I like to serve them up as a snack or lunch option because finger foods are always a favorite with my kids.
You can serve these tasty crescent smokies with a side of fresh-cut veggies like celery and baby carrots to give a little more variety and add a little something healthy to the plate. Bonus, the veggies are finger foods too so no forks are required.
Pigs in a blanket ingredients
- Little smokies: You'll need about 1 package of smokies per can of crescent rolls because each pack contains a lot of little sausages in there.
- Crescent rolls: Use any brand you would like but make sure that they are the trianuglar cut dough that you roll up as these are easier to divide and portion for each blanket.
What you’ll need to make this recipe
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Tips for making pigs in a blanket
Making little smokies wrapped in crescent rolls isn't hard or difficult but it can be a little time-consuming. You'll have to unroll every crescent, cut it in half and then individually roll up each blanket around the sausage.
If you plan on making a large batch, I highly recommend enlisting the help of kids or adults to give you a hand with the rolling part as it will make the time pass by far more quickly.
Another great tip is to use parchment paper underneath the wrapped sausages as it will help to prevent sticking.
FAQ's about lil smokies pigs in a blanket
Yes, you can prepare these smokies and keep them stored in the fridge covered well in plastic wrap on a baking sheet for up to 2 hours before baking. Any longer than that and you risk the dough becoming soggy.
Absolutely! Freeze the pigs before or after baking. If before baking- freeze flat on a baking sheet before transferring to an airtight container and freezing up to 3 months. bake at 400 degrees F for about 25 minutes. To freeze after baking store in an airtight container for up to 3 months before thawing and reheating.
These pigs can last up to 3 days if kept stored in an airtight container in the fridge or they can last up to 3months in the freezer if stored properly.
Side dishes that go well with these include mac and cheese, baked beans, deviled eggs, and dips. Different dips can range from ketchup to BBQ sauce or even mustard.
How to make mini pigs in a blanket
Open up the crescents and lay them flat. Detach from one another as needed.
Use a pizza cutter to slice each crescent roll in half starting from the tip and rolling to the base of each triangle to make two thinner triangles.
Place a little smokie sausage on the base of the crescent triangles.
Roll the crescent up and over the sausage until the crescent has been fully rolled around and created layers.
Place evenly on a baking sheet at least 1 inch apart.
Bake in the oven for 13-15 minutes or until golden brown
Let rest 2-3 min on the pan before serving.
More great recipes to try
- How to Make Meat Roses
- Easy Oven Broiled Smores
- Giant Sub Sandwich
- Mini Bagel Pizzas
- The BEST at Home Iced Coffee Recipes
- Cinnamon Crumble Banana Bread
Mini Pigs in a Blanket
- 1 package (14oz) cocktail weenies
- 2 packages (8 ct) crescent rolls
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or spray with cooking oil.
- Open up the crescents and lay them flat. Detach from one another as needed.
- Use a pizza cutter to slice each crescent roll in half starting from the tip and rolling to the base of each triangle to make two thinner triangles.
- Place a little smokie sausage on the base of the crescent triangles.
- Roll the crescent up and over the sausage until the crescent has been fully rolled around and created layers.
- Place evenly on a baking sheet at least 1 inch apart.
- Bake in the oven for 13-15 minutes or until golden brown
- Let rest 2-3 min on the pan before serving.