Breakfast Pigs in a Blanket Recipe

Breakfast Pigs in a Blanket Recipe: A Classic Comfort Food Delight

There’s something undeniably comforting about the warm, savory aroma of breakfast pigs in a blanket fresh out of the oven. These bite-sized delights—featuring hot dogs or sausages wrapped in flaky pastry and baked to golden perfection—are a staple at brunch tables, holiday gatherings, school events, and lazy weekend mornings. Simple yet satisfying, they bring together the best of breakfast and snack time into one irresistible package. Whether you’re feeding a crowd or just treating yourself, this recipe is easy to customize, fun to make with kids, and perfect for meal prep. Dive into our comprehensive guide to making the ultimate breakfast pigs in a blanket, complete with history, ingredient insights, step-by-step instructions, pro tips, variations, nutritional facts, and more.

The History of Pigs in a Blanket

The origins of pigs in a blanket can be traced back to early 20th-century America, although similar sausage-wrapped dishes exist across various cultures. The American version—typically small hot dogs or cocktail sausages wrapped in crescent dough or biscuit dough—gained popularity during the mid-1900s as convenience foods became mainstream. The name “pigs in a blanket” likely emerged from the visual of a sausage (the pig) being tucked into a soft dough blanket. Originally served as hors d’oeuvres at parties and social gatherings, the dish evolved into a beloved breakfast item, especially in households with children. Over time, regional variations have popped up across the U.S., including using different types of sausages, doughs, and even cheeses. In the UK, a similar dish called “sausage rolls” uses puff pastry instead, while Scandinavian versions may feature mustard or pickles inside. Today, pigs in a blanket are a symbol of American comfort food ingenuity—simple, delicious, and endlessly adaptable.

Ingredients Breakdown: What Makes This Recipe Work

The magic of breakfast pigs in a blanket lies in its simplicity and balance of flavors and textures. Let’s take a closer look at each component:

Hot Dogs or Breakfast Sausages: Traditionally, mini hot dogs (also known as cocktail wieners) are used, but for a heartier breakfast twist, many prefer using pre-cooked breakfast sausages like turkey, pork, or plant-based alternatives. The key is choosing fully cooked sausages so they heat through evenly without drying out.
Crescent Roll Dough: Found in most grocery stores in refrigerated tubes, this flaky, buttery dough puffs up beautifully when baked. It’s easy to unroll, cut, and wrap around sausages. For a richer texture, some bakers use puff pastry or homemade biscuit dough.
Butter: Melted butter brushed on after baking adds richness and a glossy finish, enhancing both flavor and appearance.
Garlic Powder and Parsley (Optional): These seasonings elevate the savory notes and add a touch of color. You can also experiment with onion powder, smoked paprika, or dried herbs like thyme or oregano.
Cheese (Optional): Adding a thin slice of cheddar, mozzarella, or pepper jack inside the wrap gives an extra gooey surprise and boosts flavor.
Egg Wash (Optional): For a deeper golden crust, brushing the wrapped sausages with a beaten egg before baking helps achieve that bakery-style shine.

Each ingredient plays a role in creating a balanced bite: savory sausage, soft and fluffy dough, and optional enhancements that tailor the dish to your taste preferences.

Step-by-Step Recipe: How to Make Perfect Breakfast Pigs in a Blanket

Follow these detailed steps to create golden, flaky, and utterly delicious pigs in a blanket every time.

Ingredients

1 tube (8 oz) refrigerated crescent roll dough
20 mini hot dogs or 10 standard breakfast sausages, fully cooked
2 tablespoons unsalted butter, melted
1/2 teaspoon garlic powder
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
Optional: 1/2 cup shredded cheddar cheese
Optional: 1 large egg (for egg wash)

Directions

Preheat Oven: Begin by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Dough: Unroll the crescent dough onto a clean surface. If the dough comes in perforated triangles, separate them along the lines. If you’re using rectangular-style dough, cut each rectangle into three long strips vertically.
Wrap the Sausages: Take one strip of dough and place a mini hot dog or sausage at one end. If using cheese, add a small amount alongside the sausage. Roll the dough tightly around the sausage, sealing the edge as you go. Ensure the tip of the dough is tucked underneath to prevent unraveling during baking.
Arrange on Baking Sheet: Place each wrapped sausage seam-side down on the prepared baking sheet, leaving about 1 inch between each for even cooking and expansion.
Optional Egg Wash: In a small bowl, beat the egg and gently brush it over the tops of the wrapped sausages. This step enhances browning and gives a professional finish.
Bake: Transfer the baking sheet to the preheated oven and bake for 12–15 minutes, or until the dough is puffed and golden brown. The exact time may vary depending on your oven and the size of the sausages.
Finish with Butter and Seasoning: As soon as the pigs in a blanket come out of the oven, brush them generously with melted butter. Sprinkle with garlic powder and chopped parsley for added flavor and presentation.
Serve Warm: These are best enjoyed fresh out of the oven while still warm and flaky. Serve immediately with your favorite dipping sauces such as ketchup, mustard, honey mustard, sriracha mayo, or ranch dressing.

Tips for Success

Don’t Overfill: When adding cheese or other fillings, use sparingly to avoid bursting during baking.
Seal Tightly: Make sure the dough is securely wrapped and the edges are tucked under to prevent the sausage from poking out.
Uniform Wrapping: Cut the dough strips evenly so all pieces cook at the same rate.
Avoid Overbaking: Keep a close eye during the last few minutes to prevent burning. The crescent dough should be deep golden, not dark brown.
Cool Slightly Before Serving: Let them sit for 2–3 minutes after baking so the steam escapes and the dough sets slightly.
Use Non-Stick Surface: Parchment paper or silicone baking mats help with cleanup and prevent sticking.
Double the Batch: These freeze well! Bake, cool completely, then store in airtight containers for quick reheating later.

Variations and Customizations

One of the greatest strengths of this recipe is its versatility. Here are several creative twists to suit dietary needs, flavor preferences, or special occasions:

Gluten-Free Version: Use gluten-free crescent dough or wrap sausages in gluten-free biscuit mix. Many brands now offer reliable GF alternatives.
Keto/Low-Carb Option: Replace traditional dough with fathead dough (made from mozzarella, cream cheese, and almond flour) for a cheesy, low-carb wrapper.
Vegan Pigs in a Blanket: Use plant-based sausages and vegan puff pastry or crescent dough. Brands like Pillsbury offer accidentally vegan options—always check labels.
Gourmet Upgrade: Swap hot dogs for high-quality smoked sausages, bratwurst, or even smoked salmon-wrapped asparagus for an elegant appetizer-style version.
Bacon-Wrapped: For extra indulgence, wrap the sausage in a half-strip of bacon before applying the dough. This creates a smoky, crunchy layer.
Breakfast Combo: Add a small piece of scrambled egg and cheese inside the wrap for a full breakfast bite.
Spicy Kick: Use jalapeño popper sausages or add diced jalapeños and cream cheese before wrapping.
Sweet & Savory: Drizzle with maple glaze after baking or serve with apple compote for a fall-inspired twist.
Holiday Shapes: During Christmas, cut dough into stars or trees; for Halloween, make them look like mummies with extra dough strips.
Dipping Sauces Galore: Offer a variety bar with queso, barbecue sauce, sweet chili, tzatziki, or even peanut sauce for international flair.

Health Considerations and Nutritional Value

While pigs in a blanket are undeniably tasty, they are best enjoyed in moderation due to their sodium and saturated fat content. Here’s a general breakdown per serving (approximately 3–4 pieces):

Calories: 220–280
Total Fat: 14–18g (Saturated Fat: 6–8g)
Carbohydrates: 18–22g (Fiber: 0–1g, Sugar: 2–4g)
Protein: 8–10g
Sodium: 500–700mg (can be higher depending on sausage choice)

To make a healthier version:

Choose lower-sodium sausages or nitrate-free options.
Use whole wheat or high-fiber dough if available.
Opt for turkey or chicken sausages to reduce fat content.
Add vegetables like spinach, roasted red peppers, or onions inside the wrap.
Limited portion sizes—serve as part of a balanced meal with fruit or a green salad.

For those managing cholesterol, diabetes, or hypertension, mindful ingredient swaps and portion control can allow enjoyment without guilt.

Frequently Asked Questions (FAQ)

Can I make pigs in a blanket ahead of time?
Yes! Assemble them up to a day in advance, cover tightly, and refrigerate. Bake just before serving for the freshest taste.

Can I freeze pigs in a blanket?
Absolutely. Bake them first, let cool completely, then freeze in a single layer before transferring to freezer bags. Reheat in the oven at 350°F for 10–12 minutes.

What kind of sausages work best?
Mini hot dogs, smoked cocktail sausages, or pre-cooked breakfast links are ideal. Avoid raw sausages unless you adjust baking time accordingly.

Can I use puff pastry instead of crescent dough?
Yes! Puff pastry creates a crispier, more buttery shell. Cut sheets into strips and wrap similarly. Baking time may increase slightly.

Why did my pigs in a blanket open up during baking?
This usually happens if the dough isn’t sealed properly or if it’s overstuffed. Make sure to tuck the ends underneath and don’t overload with fillings.

Are pigs in a blanket safe for kids?
Yes, but always supervise young children due to choking hazards. Cut larger versions into smaller pieces for toddlers.

How do I reheat leftover pigs in a blanket?
Reheat in a 350°F oven for 8–10 minutes to restore crispness. Microwaving will soften the dough.

Can I make mini versions for appetizers?
Definitely! Use cocktail-sized sausages and smaller dough pieces for party-friendly bites. Reduce baking time to 10–12 minutes.

Summary

Breakfast pigs in a blanket are a timeless, crowd-pleasing dish that combines savory sausages with buttery, flaky dough for a satisfying morning treat. Easy to customize and perfect for any occasion, they’re guaranteed to become a family favorite.