Pigs in a Blanket Recipe

5 from 1 vote

This classic pigs in a blanket recipe uses refrigerated canned biscuits and cocktail sausages to provide the perfect finger food.

Prep Time15

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: Cocktail, cocktail sausages, in a blanket, lil smokies, pigs, weiners

Servings:

Calories: 90kcal

Author: Leigh Harris

1 16.3 oz Jumbo buttermilk biscuits Pillsbury Grands refrigerated biscuits 8 count
14 oz Cocktail smokies mini cocktail sausages
1 large Egg optional
1 tablespoon Water
1-2 tsp Sesame seeds optional

Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
Dry the cocktail smokies on a paper towel-lined plate. Separate the biscuits and cut each one in half and then in half again. This will result in 32 quarter pieces of dough.
14 oz Cocktail smokies, 1 16.3 oz Jumbo buttermilk biscuits
Flatten each quarter piece of biscuit dough and try to shape it into a rectangle. Place a sausage at one end, pull it towards you slightly, and then roll the sausage in the biscuit up tightly. Pinch the seam closed well and place it on the prepared pan seam side down.
If using the egg wash, brush each one with egg wash, and sprinkle with sesame seeds and/or poppy seeds. Bake for 12-15 minutes, or until they are golden brown and the tops are puffed up.
1 large Egg, 1 tablespoon Water, 1-2 tsp Sesame seeds
Serve with your favorite dipping sauce.

To make ahead prepare the pigs in a blanket, cover them tightly with plastic wrap, and refrigerate them for up to 24 hours. Bake as instructed.

To store leftovers, let them cool to room temperature, place them in an airtight container, and refrigerate for up to 4 days.

To freeze them place the baked pigs in a blanket in a single layer in a freezer safe container, and freeze for up to 2 months.

Reheat them in a 350F oven for 8 to 10 minutes or until warmed through.