Pigs in a Blanket
MAKES TWO DOZEN
This is certainly one of the simplest and tastiest appetizers to put together. At its base are just two ready-made ingredients. What elevates them from regular ol’ pigs in a blanket (tho’ there be nothin’ wrong with those!) to dainty swaddled piglets has simply to do with how the dough is cut and rolled. An egg wash sheen and a savory sprinkle take it up one more easy notch!
Ingredients
- 1 large egg (beaten)
- 8 ounce package refrigerated crescent roll dough
- 1 package cocktail-sized smoked sausages (12- or 14-ounces)
Everything Bagel Seasoning
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds (white and/or black)
- 1/2 teaspoon dried garlic granules
- 1/2 teaspoon dried onion granules
- 1/2 teaspoon flaky finishing salt
Optional
- Dijon mustard or Honey Mustard Dipping Sauce
Directions
- Preheat oven to 375°F.
- Line a rimmed baking sheet with parchment paper. Set aside.
- Combine all the bagel seasoning ingredients together. Set aside.
- Unroll crescent dough on a lightly floured surface. Carefully separate eight triangles along the perforations. Using a sharp knife or pizza cutter, cut each triangle into thirds, starting from the narrow point and out to the base. The result should be three, long, extra narrow triangles. They do not have to keep their precise shape.
- Place one sausage on the wide end of one triangle. If the base of the triangle is not even, gently stretch it to make it level.
- Roll up the sausage so that the narrow end of the dough stays centered as it overlaps. The result should look something like a croissant. Repeat with remaining sausages. Arrange rolls on prepared baking sheet with tips tucked under each roll.
- With a pastry brush, apply a thin layer of egg wash. Avoid allowing it to drip and puddle. Sprinkle with everything bagel seasoning.
- Bake 12 to 14 minutes or until dough is puffed and golden. Serve with a side of mustard, if desired.
Cook’s Tips
It’s best to keep the dough cold, so work as quickly as possible. Refrigerate dough mid-process if it becomes warm and limp.
Variations:
• Brush a thin layer of mustard on the dough before rolling up the sausage.
• Instead of sprinkling with Everything Bagel Seasoning, just use finishing salt, sesame seeds, or grated parmesan.
Variations:
• Brush a thin layer of mustard on the dough before rolling up the sausage.
• Instead of sprinkling with Everything Bagel Seasoning, just use finishing salt, sesame seeds, or grated parmesan.
Nutrition
- Calories: 80
- Fat: 6.0 g
- Saturated Fat: 2.0 g
- Trans Fat: 0 g
- Cholesterol: 20.0 mg
- Sodium: 240.0 mg
- Carbohydrates: 4.0 g
- Fiber: 0 g
- Added Sugars: 1.0 g
- Sugar: 1.0 g
- Protein: 4.0 g