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You know the moment: your doorbell rings, laughter fills the hallway, and you want a warm, nostalgic bite to set the tone. Holiday Pigs in a Blanket do exactly that—comforting, festive, and unbelievably snackable. With buttery pastry, juicy mini sausages, and a platter of dips, you give your guests the kind of memory they’ll ask for every year.
This version keeps things simple, foolproof, and a little extra—because your holiday table deserves both ease and applause.
Why You’ll Love This Holiday Appetizer
- Crowd-pleasing classic with a festive glow-up
- Hands-on friendly: you can roll, bake, and serve in under 35 minutes
- Freezer-friendly for stress-free hosting
- Easy to customize with toppings, cheeses, and dips
- Kid-approved, adult-approved, always gone first
Ingredients and Substitutions (Holiday Pigs in a Blanket)
Pantry & Fridge Checklist with Quantities
- 32 cocktail sausages (about 1 lb), patted dry
- 2 cans refrigerated crescent roll dough (8 oz each), or 1 sheet puff pastry
- 1 large egg, beaten with 1 tsp water (egg wash)
- 1 tablespoon everything bagel seasoning (or sesame + poppy seeds)
- 1 teaspoon flaky sea salt (optional)
- 2 ounces sharp cheddar or pepper jack, sliced into thin matchsticks (optional)
- Nonstick spray or parchment for the baking sheet
Ingredient Guide (no quantities in this table)
| Ingredient | What It Does | Easy Swaps |
|—|—|—|
| Cocktail sausages | Savory, juicy center | Mini hot dogs, veggie dogs, chicken sausages |
| Crescent dough | Buttery, flaky wrap | Puff pastry, pizza dough, biscuit dough |
| Egg wash | Golden sheen and crunch | Milk, cream, or oil for dairy-free |
| Seasoning | Texture and flavor pop | Everything seasoning, sesame, poppy, caraway |
| Cheese | Melty richness | Cream cheese, brie, smoked gouda |
Step-by-Step: How to Make Holiday Pigs in a Blanket
Step 1: Prep
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment.
- Open crescent dough and separate into triangles. Cut each triangle lengthwise into 3 skinny strips (you’ll have 24 strips per can; 48 total). For 32 pieces, save the extra strips or overlap as needed.
- Pat sausages dry so the dough adheres and browns better.
Step 2: Assemble
- Optional cheese: lay a sliver of cheese at one end of a dough strip.
- Place a sausage on top, then roll snugly so a spiral of dough wraps the sausage.
- Arrange seam-side down on the sheet, spacing slightly.
- Brush lightly with egg wash. Sprinkle with everything seasoning and flaky salt.
Step 3: Bake
- Bake 12–15 minutes, until puffed and deeply golden.
- Cool 3–5 minutes (the centers will be hot!) before plating.
Step 4: Set Out Dipping Sauces
- Honey Dijon: 1/4 cup Dijon + 2 tbsp honey + pinch salt.
- Cranberry BBQ: 1/3 cup BBQ sauce + 1/4 cup cranberry sauce + squeeze of orange.
- Maple Sriracha Mayo: 1/4 cup mayo + 1 tbsp maple + 1–2 tsp sriracha + lime.
- Herbed Ranch Yogurt: 1/2 cup Greek yogurt + 1 tbsp ranch seasoning + dill.
5 Irresistible Twists for Holiday Pigs in a Blanket
- Everything-Bagel Style: Brush with egg wash and coat with everything seasoning; serve with scallion cream cheese dip.
- Cheddar-Jalapeño: Add a thin cheddar strip and a tiny jalapeño ring before rolling.
- Cranberry-Brie: Smear a pea-sized dab of cranberry sauce and add a sliver of brie inside.
- Garlic-Parmesan: Skip seeds; brush with garlic butter post-bake and shower with Parm.
- Puff Pastry “Party Spirals”: Use puff pastry, cut into 1-inch spirals after rolling, and bake at 400°F (200°C) for extra flake.
Make-Ahead, Freeze, and Reheat
Make-Ahead (Refrigerator)
- Assemble, cover tightly, and refrigerate up to 24 hours. Brush with egg wash and season just before baking.
Freeze (Unbaked)
- Freeze assembled pieces on a tray until firm, then transfer to a freezer bag (up to 2 months). Bake from frozen at 375°F for 18–20 minutes.
Reheat (Baked)
- Re-crisp in a 350°F (175°C) oven or air fryer for 5–7 minutes. Avoid microwaving—they’ll soften.
Health and Nutritional Insights
- Calorie guide: about 55–65 calories per piece (brand-dependent). Two pieces average 110–130 calories.
- Sodium watch: sausages can be salty. Choose lower-sodium or chicken/turkey minis, and season lightly.
- Better fats: swap in all-butter puff pastry or whole-wheat pizza dough if you prefer cleaner labels.
- Protein boost: pair with Greek-yogurt-based dips.
- Portion tip: set out small plates; you and your guests naturally pace portions.
Pro Tips & Troubleshooting
- Dough slipping off? Dry sausages thoroughly and place seam-side down.
- Pale tops? Move the rack to the upper third, and don’t skimp on egg wash.
- Soggy bottoms? Preheat the sheet for 5 minutes or use a dark, heavy pan.
- Cheese leaks? Use thinner cheese slivers and roll tighter.
- Batch for a crowd: keep rolling while the first tray bakes; rotate trays for even browning.
Serving Ideas and Pairings
- Board it up: add cornichons, olives, grapes, and spiced nuts for a festive platter.
- Drinks: crisp pilsner, dry hard cider, sparkling wine, or a cranberry spritz.
- Sauces: set out 2–3 dips so everyone finds a favorite.
FAQ: Holiday Pigs in a Blanket
Q: Can you make Holiday Pigs in a Blanket the day before?
A: Yes. Assemble and refrigerate up to 24 hours. Brush with egg wash and season right before baking.
Q: What dough works best for Holiday Pigs in a Blanket?
A: Crescent dough is classic and forgiving; puff pastry is flakier and more indulgent. Pizza dough also works if you prefer a chewier bite.
Q: How do you keep Holiday Pigs in a Blanket warm for a party?
A: Hold them in a 200°F (95°C) oven for up to 45 minutes or transfer to a warm slow cooker lined with parchment to prevent sogginess.
Q: Can you make Holiday Pigs in a Blanket vegetarian?
A: Absolutely. Use plant-based mini sausages or cut veggie dogs into thirds, then proceed as directed.
Conclusion
When your home is buzzing and your table’s glowing, Holiday Pigs in a Blanket deliver that perfect mix of cozy and celebratory. You’ll get all the nostalgia with just enough sparkle to feel special. Save this recipe for your party plan, share it with your favorite host, and bake a batch this week—you’ll be the reason everyone gathers around the platter.
Holiday Pigs in a Blanket
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment.
- Open crescent dough and separate into triangles. Cut each triangle lengthwise into 3 skinny strips (you’ll have 24 strips per can; 48 total). For 32 pieces, save the extra strips or overlap as needed.
- Pat sausages dry so the dough adheres and browns better.
- Optional cheese: lay a sliver of cheese at one end of a dough strip.
- Place a sausage on top, then roll snugly so a spiral of dough wraps the sausage.
- Arrange seam-side down on the sheet, spacing slightly.
- Brush lightly with egg wash. Sprinkle with everything seasoning and flaky salt.
- Bake for 12–15 minutes, until puffed and deeply golden.
- Cool for 3–5 minutes (the centers will be hot!) before plating.
- Honey Dijon: Mix 1/4 cup Dijon + 2 tablespoons honey + pinch of salt.
- Cranberry BBQ: Mix 1/3 cup BBQ sauce + 1/4 cup cranberry sauce + squeeze of orange.
- Maple Sriracha Mayo: Mix 1/4 cup mayo + 1 tablespoon maple + 1–2 teaspoons sriracha + lime.
- Herbed Ranch Yogurt: Mix 1/2 cup Greek yogurt + 1 tablespoon ranch seasoning + dill.