Christmas Pigs in a Blanket

You know those appetizers that disappear the second you put them on the table? That's exactly what happens every time I make Christmas pigs in a blanket at our holiday gatherings. Last December, I set out two platters for our neighborhood Christmas party, and Bradley warned me they wouldn't last 20 minutes. He was right – they were gone in 15!

There's something about warm, flaky crescent roll dough wrapped around smoky little sausages that makes these impossible to resist. Whether you're hosting a Christmas Eve dinner, a New Year's party, or just looking for a quick snack the kids will actually eat, this recipe always comes through. I learned the hard way that doubling the batch is always the smart move (John still reminds me about the year we ran out before half the guests arrived). If you're looking for more party-ready appetizers, my Bold Chex Mix is another crowd favorite that's perfect for holiday entertaining.

What makes this version special is the egg wash that gives each little bundle a beautiful golden shine, plus that optional sprinkle of everything bagel seasoning that Amy loves. They're ready in under 30 minutes from start to finish, which is exactly what you need when you're juggling multiple dishes during the holidays.

Jump to:

• Why You'll Love These Christmas Pigs in a Blanket
• Ingredients for Christmas Pigs in a Blanket
• How to Make Christmas Pigs in a Blanket
• Storage and Reheating Tips for Pigs in a Blanket
• Variations for Your Christmas Pigs in a Blanket
• FAQs About Christmas Pigs in a Blanket
• Recipes You May Like
• Bringing It All Together
• Christmas Pigs in a Blanket

Why You'll Love These Christmas Pigs in a Blanket

Super quick assembly – You can wrap all 24 in less than 10 minutes once you get into a rhythm.

Golden and beautiful – That egg wash creates a gorgeous shine that looks like you spent way more time than you actually did.

Kid-approved snack – Amy has been helping me make these since she was five, and even Bradley will take a break from his phone to grab a few.

Make-ahead friendly – Assemble them the night before your party and just pop them in the oven when guests arrive.

Customizable seasoning – Plain salt works great, but everything bagel seasoning takes them to another level.

Perfect party size – Each person can grab a few without filling up before the main meal.

Ingredients for Christmas Pigs in a Blanket

• 1 large egg
• 1 teaspoon water
• 1 (12- to 14-ounce) package cocktail-sized smoked sausages or little smokies
• 1 (8-ounce) can refrigerated crescent roll dough
• Flaky salt or everything bagel seasoning, for sprinkling (optional)

I always grab the cocktail smokies from the refrigerated section near the hot dogs. They're the perfect size for wrapping, and honestly? They taste better than trying to cut up regular hot dogs. The crescent roll dough should be the kind that comes in the can you pop open – I use the original flavor, not the butter or garlic versions.

How to Make Christmas Pigs in a Blanket

Preparing Your Workspace

1. Set your oven rack in the middle position and heat the oven to 375°F. This temperature is perfect for getting the dough golden without drying out the sausages.

2. Line a rimmed baking sheet with parchment paper or a silicone mat. Trust me on the parchment paper – cleanup is so much easier, and nothing sticks.

3. In a small bowl, whisk together 1 large egg and 1 teaspoon of water until well combined. This egg wash is what gives them that bakery-quality shine.

4. Pat the little smokies dry with paper towels. I learned this tip at cooking school – any moisture on the sausages makes the dough soggy, and we definitely don't want that.

Cutting and Wrapping the Dough

5. Unroll the crescent roll dough on your work surface and separate it along the perforated lines into 8 triangles. The dough should peel apart pretty easily.

6. Use a pizza cutter or sharp knife to cut each triangle lengthwise into 3 narrow strips. You'll end up with 24 thin triangles total. A pizza cutter makes this job ridiculously quick.

7. Place one sausage at the wide end of each dough triangle. This is where Amy always helps me – she loves lining up all the sausages while I cut the dough.

8. Roll the sausage toward the pointed end of the triangle, wrapping the dough around it and letting the dough overlap slightly. The dough should wrap around about 1½ times.

9. Place each wrapped sausage seam-side down on the prepared baking sheet, spacing them about an inch apart. They don't spread much, but you want enough room for air to circulate.

The Finishing Touches

10. Brush the tops and sides of each one with a thin layer of the egg wash using a pastry brush. Don't skip this step – it's what makes them look professional.

11. Sprinkle with flaky salt or everything bagel seasoning if you're using it. We always do half plain and half with the seasoning to keep everyone happy.

12. Bake for 13 to 15 minutes, until the dough is puffed and golden brown. My oven usually takes the full 15 minutes, so keep an eye on them starting at 12 minutes.

13. Let them cool for just 2-3 minutes before serving. They'll be piping hot inside, so warn the kids before they grab one!

Storage and Reheating Tips for Pigs in a Blanket

Pop any leftovers (if you're lucky enough to have any) into an airtight container and refrigerate for up to 2 days. The dough will soften a bit in the fridge, but reheating brings back most of that flaky texture.

To rewarm them, place them on a baking sheet and heat in a 300°F oven for about 8-10 minutes. Honestly? They're almost as good as fresh. The microwave will make them soggy, so avoid that if you can.

If you're planning to freeze them, do it before baking. Arrange the unbaked, wrapped sausages on a baking sheet and freeze until solid, then transfer to a freezer bag. They'll keep for up to 2 months. When you're ready to bake, add 3-5 minutes to the cooking time – no need to thaw first.

Variations for Your Christmas Pigs in a Blanket

Try different sausages – Regular hot dogs cut into thirds work fine, but I've also used spicy andouille for adult parties. Turkey sausages are a lighter option that still taste great.

Switch up the seasonings – Sesame seeds, poppy seeds, or grated Parmesan all work beautifully on top. Amy once convinced me to try cinnamon sugar (it wasn't as weird as I expected, but we stick with savory now).

Make them cheesy – Place a small piece of cheddar or mozzarella next to the sausage before rolling. The cheese melts inside and makes them extra indulgent.

Add some heat – Brush with melted butter mixed with hot sauce before the egg wash, or use jalapeño cheddar sausages for a spicy kick.

Go mini – Cut each sausage in half and use even thinner strips of dough for bite-sized appetizers. You'll get about 48 pieces, perfect for bigger parties.

Dipping station – Set out honey mustard, spicy brown mustard, ranch, and BBQ sauce. Bradley's favorite is honey mustard, while John goes straight for the spicy brown.

FAQs About Christmas Pigs in a Blanket

Recipes You May Like

If these Christmas pigs in a blanket are a hit at your party, you'll want to check out my Homemade Corn Dogs – they're another sausage-wrapped favorite that the kids go wild for. My Easy Popcorn Chicken is perfect alongside these for a complete finger food spread. And when you need something sweet to balance out the savory, my Rice Krispie Treats are always the perfect ending.

Bringing It All Together

These Christmas pigs in a blanket have become one of those recipes I make without even thinking about it anymore. The assembly line of cutting, rolling, and brushing goes so fast once you've made them a few times. What I love most is how they work for literally any occasion – Christmas parties, New Year's Eve, game day, or just a random Tuesday when the kids want a fun snack.

The beauty of this recipe is in its simplicity. You're not fussing with homemade dough or complicated techniques. Just good quality ingredients, a few simple steps, and you've got an appetizer that looks impressive and tastes even better. John always jokes that I should just make these every time we have people over, and honestly? He's not wrong.

Give this recipe a try for your next holiday gathering and watch how quickly they disappear. Save this recipe on Pinterest so you can find it again later – trust me, you'll want it bookmarked for every party season!

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