Breakfast Pigs in a Blanket Recipe

Breakfast Pigs in a Blanket Recipe: A Classic Morning Delight

The History

The beloved breakfast dish known as “Pigs in a Blanket” has roots that stretch back to mid-20th century American cuisine, although similar concepts exist in various cultures around the world. Originally popularized during post-World War II suburban family gatherings and children’s parties, this savory treat was initially made by wrapping cocktail-sized sausages in canned biscuit dough or crescent roll dough and baking them until golden brown. Over time, the recipe evolved into a staple of American brunch menus, church potlucks, holiday buffets, and weekend breakfast tables. The term “pig” refers to the sausage (often a hot dog or mini wiener), while the “blanket” symbolizes the pastry wrapping it—creating a delicious contrast between smoky meat and buttery, flaky bread.

In Britain, a comparable dish called “sausage rolls” features full-sized sausages wrapped in puff pastry, but the American version emphasizes bite-sized convenience perfect for snacking. As culinary tastes diversified, gourmet versions began incorporating everything from artisanal smoked sausages to plant-based alternatives and homemade doughs. Today, Breakfast Pigs in a Blanket have become not only a nostalgic favorite but also a customizable canvas for creative cooks looking to elevate a simple comfort food into something special. Whether served at baby showers, Super Bowl parties, or lazy Sunday mornings, they continue to win hearts with their irresistible aroma and satisfying flavor combination.

Ingredients Breakdown

Creating the perfect batch of Breakfast Pigs in a Blanket starts with choosing high-quality ingredients that balance taste, texture, and ease of preparation. Below is a detailed breakdown of each component used in this classic recipe:

Mini Hot Dogs or Cocktail Sausages (36 pieces): These are the star of the show—the “pigs.” Opt for all-beef, turkey, chicken, or even vegetarian options depending on dietary preferences. Look for naturally smoked varieties for deeper flavor without added preservatives. Common brands include Little Smokies, Hebrew National Cocktail Franks, or locally sourced smoked sausages.
Canned Crescent Roll Dough (2 cans, 8 oz each): This pre-made dough provides the “blanket” and delivers a soft, flaky crust when baked. Each can typically contains eight triangular dough segments, which can be cut further if needed. For a richer result, consider using refrigerated croissant-style dough or homemade puff pastry.
Butter (¼ cup, melted): Used for brushing over the baked pigs in a blanket to enhance richness and create a glossy finish. Unsalted butter allows better control over sodium levels, though salted butter adds extra savoriness.
Garlic Powder (½ teaspoon): Adds a subtle depth of umami and warmth without overpowering the other flavors. It blends seamlessly into the butter glaze.
Dried Parsley (1 teaspoon): Offers mild herbal notes and vibrant color to the final presentation. Fresh parsley can be substituted after baking for a brighter taste.
Optional Add-ins: To elevate the dish, consider adding grated Parmesan cheese, poppy seeds, everything bagel seasoning, onion powder, paprika, or even a thin layer of mustard or cream cheese before wrapping.

For those seeking healthier alternatives, whole wheat crescent dough, nitrate-free sausages, or gluten-free puff pastry sheets can be incorporated. Additionally, keto-friendly versions use low-carb dough substitutes made from almond flour or cloud dough (a mixture of eggs and cream cheese). No matter your choice, selecting fresh, flavorful components ensures a memorable outcome every time.

Step-by-Step Recipe

Preheat Oven: Begin by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it with non-stick spray to prevent sticking and ensure easy cleanup.
Prepare the Dough: Open both cans of crescent roll dough and carefully unroll them onto a clean surface. If the dough comes in perforated triangles, gently separate them along the lines. For smaller portions, you may slice each triangle lengthwise into two thinner strips to make more individual wraps.
Wrap the Sausages: Take one mini hot dog and place it at the wide end of a dough strip. Roll the dough tightly around the sausage, stretching slightly if necessary, ensuring the entire sausage is covered. Tuck the pointed tip underneath to seal. Repeat this process until all sausages are wrapped. You should end up with approximately 36 pigs in a blanket.
Arrange on Baking Sheet: Place the wrapped sausages seam-side down on the prepared baking sheet, leaving about half an inch of space between each piece to allow for even rising and browning.
Bake Until Golden Brown: Transfer the baking sheet to the preheated oven and bake for 12–15 minutes, or until the dough is puffed and golden brown. Rotate the pan halfway through cooking for uniform results.
Prepare the Butter Glaze: While the pigs in a blanket are baking, melt the butter in a small bowl. Stir in the garlic powder and dried parsley to create a savory glaze.
Brush with Glaze: Once the pigs in a blanket come out of the oven, immediately brush them generously with the warm butter mixture. This step enhances flavor and gives them a beautiful sheen.
Serve Warm: Allow them to cool slightly (about 2–3 minutes) before serving. They are best enjoyed fresh out of the oven when the pastry is crisp and the sausage is piping hot.

Tips

Don’t Overfill: When wrapping, avoid using oversized sausages or thick dough strips that may lead to undercooked centers or burnt exteriors. Stick to standard cocktail franks and follow the dough dimensions provided in the can.
Seal Properly: Make sure the dough fully encases the sausage and the tip is tucked under. This prevents the sausage from poking out during baking and keeps juices contained.
Use Parchment Paper: Lining the tray prevents sticking and makes removal easier. Avoid aluminum foil unless coated with non-stick spray, as the buttery glaze may cause adhesion.
Watch Closely Near End: Ovens vary, so start checking at 10 minutes. Overbaking leads to dry, tough pastry; underbaking leaves dough raw. Aim for deep golden edges and a springy touch.
Double the Glaze: For extra flavor, double the butter mixture and reserve some for dipping. Guests love dunking these treats into spicy mustard, honey dijon, marinara, or ranch dressing.
Cool Before Freezing: If planning to freeze leftovers, let them cool completely first to prevent condensation and soggy texture.
Uniform Size Matters: Cut dough strips evenly so all pieces cook at the same rate. Using kitchen scissors helps achieve precision.
Add Cheese Inside: Insert a small cube of cheddar, mozzarella, or pepper jack inside the dough before wrapping for a gooey surprise center.

Variations and Customizations

One of the greatest strengths of Breakfast Pigs in a Blanket is its adaptability. With just a few tweaks, you can transform this humble dish into something unique and tailored to any palate or occasion:

Gourmet Version: Use artisanal smoked sausages like Andouille, bratwurst bites, or applewood-smoked kielbasa. Wrap them in homemade puff pastry brushed with egg wash for a flakier, restaurant-quality finish.
Breakfast Twist: Replace hot dogs with cooked breakfast sausages or pork links. Pair with scrambled eggs and serve alongside hash browns for a complete morning meal.
Vegetarian/Vegan Option: Substitute traditional sausages with plant-based wieners (such as Lightlife or Field Roast). Use vegan crescent dough and brush with olive oil or dairy-free margarine instead of butter.
Gluten-Free Alternative: Utilize gluten-free puff pastry sheets or almond flour-based doughs. Many stores now carry ready-to-use GF crescent dough in the freezer section.
Sweet & Savory Fusion: Add a thin layer of apple butter, fig jam, or maple syrup inside the wrap before baking for a delightful sweet-and-salty contrast.
Spicy Kick: Choose jalapeño-flavored sausages or add a slice of pickled jalapeño inside each wrap. Sprinkle cayenne pepper or chili flakes into the butter glaze for heat lovers.
Holiday-Themed: For Christmas or game-day parties, dye the dough green and red using natural food coloring, or shape them into spirals and call them “football pigs.” Serve with themed dipping sauces.
Mediterranean Style: Wrap mini halloumi cheese sticks instead of sausages and season the dough with oregano and lemon zest for a Greek-inspired twist.
Kid-Friendly Fun: Let children help assemble the pigs in a blanket. Use cookie cutters to shape the dough, or let them decorate with safe toppings like sesame seeds or colored sprinkles (non-edible ones removed before baking).
Dessert Pigs in a Blanket: Swap out the sausage entirely and wrap marshmallows, banana chunks, or chocolate bars in crescent dough. Bake and drizzle with caramel or chocolate sauce for a decadent treat.

Health Considerations and Nutritional Value

While undeniably delicious, traditional Breakfast Pigs in a Blanket are relatively high in saturated fat, sodium, and refined carbohydrates. Understanding the nutritional content can help you enjoy them mindfully or modify the recipe for better health outcomes.

Nutrition Facts (Per Serving – Approx. 3 pieces):

Calories: ~220
Total Fat: 14g (Saturated Fat: 6g)
Cholesterol: 30mg
Sodium: 550mg
Total Carbohydrates: 18g (Dietary Fiber: 0g, Sugars: 2g)
Protein: 7g

Key considerations include:

Sodium Content: Processed sausages and canned dough often contain high levels of sodium. Choosing low-sodium versions of both ingredients can reduce total intake significantly.
Saturated Fats: Found primarily in butter, full-fat cheeses, and certain meats. Opt for lean turkey sausages and reduced-fat dough to lower unhealthy fats.
Refined Flour: Standard crescent dough uses white flour, which spikes blood sugar quickly. Whole grain or high-fiber alternatives offer slower digestion and added nutrients.
Allergens: Contains wheat, gluten, dairy, and eggs. Always check labels if serving individuals with allergies or celiac disease.
Balancing the Meal: Serve with fresh fruit, a side salad, or steamed vegetables to increase fiber and micronutrient intake. Pairing with Greek yogurt or avocado slices adds healthy fats and protein.
Portion Control: Due to their small size and addictive flavor, it’s easy to overeat. Limit servings to 3–6 pieces per person and encourage sharing.
Occasional Indulgence: Best enjoyed as part of a balanced diet. Reserve for weekends, celebrations, or special occasions rather than daily consumption.

Ingredients

36 mini hot dogs or cocktail sausages
2 cans (8 oz each) refrigerated crescent roll dough
¼ cup unsalted butter, melted
½ teaspoon garlic powder
1 teaspoon dried parsley (or 1 tbsp fresh chopped parsley)
Optional: grated Parmesan, poppy seeds, mustard spread, cream cheese, or shredded cheddar

Directions

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or apply non-stick cooking spray.
Open the cans of crescent dough and lay flat on a cutting board. Separate into triangles. Optionally, cut each triangle lengthwise into two narrower strips for slimmer wraps.
Take one mini hot dog and place it at the wide end of a dough strip. Roll upward, enclosing the sausage completely. Tuck the tip underneath to secure.
Place rolled sausages seam-side down on the baking sheet, spacing evenly apart.
Bake for 12–15 minutes, rotating the pan halfway, until dough is golden brown and puffed.
In a small bowl, mix melted butter, garlic powder, and dried parsley.
Remove pigs in a blanket from oven and immediately brush with the butter mixture.
Sprinkle with optional toppings like Parmesan or poppy seeds, if desired.
Serve warm with your favorite dipping sauces such as yellow mustard, honey mustard, sriracha mayo, or ketchup.

FAQ

Can I make Pigs in a Blanket ahead of time?
Yes! Assemble them up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Bake just before serving for optimal freshness. Alternatively, bake them fully, cool, then reheat in a 350°F oven for 8–10 minutes.

How do I store leftovers?
Store cooled pigs in airtight containers in the refrigerator for up to 4 days. Reheat in the oven or toaster oven to preserve crispness—avoid microwaving if possible, as it softens the pastry.

Can I freeze Pigs in a Blanket?
Absolutely. Freeze unbaked or baked versions. For unbaked: arrange on a tray, freeze solid, then transfer to freezer bags. Bake from frozen, adding 3–5 minutes to cook time. For baked: cool completely, freeze in layers separated by parchment, then reheat at 350°F for 10–12 minutes.

Why did my dough tear while wrapping?
Canned dough can be fragile, especially when cold. Let it sit at room temperature for 5 minutes before handling. Handle gently and stretch slowly. Cutting into thinner strips reduces tension.

Can I use puff pastry instead of crescent dough?
Yes. Thaw frozen puff pastry and cut into 2×2 inch squares or rectangles. Wrap similarly and bake at 400°F for 18–22 minutes until puffed and golden. The result is crispier and more elegant.

Are Pigs in a Blanket safe for kids?
Yes, but always supervise young children due to choking hazards. Cut larger versions into smaller pieces and ensure sausages are fully cooked.

What dipping sauces go well with Pigs in a Blanket?
Popular choices include yellow mustard, honey mustard, barbecue sauce, ranch dressing, sriracha aioli, marinara, cheese sauce, or even sweet options like apricot jam for a gourmet touch.

Summary

Breakfast Pigs in a Blanket are a timeless, crowd-pleasing dish that combines juicy mini sausages with buttery, flaky pastry for a satisfying morning treat. Easy to prepare, endlessly customizable, and perfect for sharing, they bring comfort and joy to any table.