Cozy Mini Pigs in Blankets Recipe, Made Simple
There’s something deeply comforting about the crackle of golden, buttery dough wrapped snugly around juicy little sausages. I’ve always found Mini Pigs in Blankets to be the perfect weekend treat or a friendly party starter that sparks smiles every time.
Whether it’s a casual afternoon snack or a finger food hit at gatherings, this Mini Pigs in Blankets Recipe never fails to bring warmth to the kitchen. You’ll love how the croissant dough bakes into perfectly toasty, flaky parcels, hugging those poppity sausages just right.
Let me walk you through this straightforward recipe that balances ease and deliciousness effortlessly—it’s my go-to when I want something that feels homemade but doesn’t keep me tied to the stove.
What Makes This Recipe Special
- Balanced flavors: Sweet, rich, and thoughtfully textured.
- Friendly technique: Clear steps built for home success.
- Easy to personalize: Swap in seasonal twists without stress.
- Make-ahead smart: Prep components to save time on busy days.
Ingredient Lowdown
- 1 refrigerated can of croissant dough (12 croissants): Provides the buttery, flaky wrapper that’s key for that classic golden crust. You can find this in most grocery stores, or try puff pastry if you want a slightly different texture.
- 24 cocktail sausages (pre-cooked): These little sausages bring the juicy savory punch. Pre-cooked is a time-saver—and keeps the texture just right.
- 1-2 eggs, beaten: For an egg wash that creates that toasty, glossy finish and helps your poppy seeds stick beautifully.
- 1 tsp poppy seeds: Optional but I love the subtle crunch and nutty aroma they add, plus that little extra visual wow.
Set Up for Success
Before you get rolling, preheat your oven according to the croissant dough package instructions—usually around 350°F (175°C). Line a baking sheet with parchment paper to keep things easy and prevent sticking. Lay out your ingredients so everything’s within reach; this mise en place step is a real game-changer for no-fuss cooking.
Tools & Kitchen Gear
Helpful tools that make this Mini Pigs in Blankets Recipe smooth from start to finish—plus optional extras for efficiency and precision.
Step-by-Step: Mini Pigs in Blankets Recipe
- Preheat and prep: Set your oven to the recommended temperature (about 350°F or 175°C). While it heats up, line your baking sheet with parchment paper for even baking and easy cleanup.
- Unroll and cut the dough: Open your croissant dough can and gently unroll the dough to reveal 12 triangular pieces. Using a sharp knife, slice each triangle down the middle along the perforations, creating 24 smaller triangles—just the right size for wrapping each mini sausage securely.
- Wrap the sausages: Take a little dough triangle and place one cocktail sausage at the wide end. Roll the dough snugly around the sausage, tucking the ends slightly to keep it tidy. As you work, you’ll feel the dough’s softness and watch it stretch just enough to hold those mini pigs in their warm blanket.
- Egg wash magic: Beat 1-2 eggs in a small bowl. Using a pastry brush (or your fingers, if you prefer), gently brush each wrapped sausage with the beaten egg. This step is what gives your puffs that irresistible sheen and golden color while baking.
- Sprinkle and space: Lightly scatter poppy seeds over the egg-washed dough—these add a subtle nutty crunch and a lovely visual lift. Place your Mini Pigs in Blankets spaced comfortably on the baking sheet, so they bake evenly and crisp nicely on all sides.
- Bake until golden: Slide the tray into your preheated oven and bake for about 15-18 minutes. You’ll know they’re ready when the dough turns toasty, golden-brown, and the scent makes your kitchen smell like cozy comfort.
- Cool and serve: When done, remove them to a wire rack or plate and let them cool just a bit. These are perfect warm, but not too hot—ready to be dipped into your favorite sauces and enjoyed with friends or family.
Chef’s Notes & Success Tips
For a flaky, tender crust, resist the urge to over-handle the dough—it’s springy and delicate, and a gentle touch preserves its layers. If your kitchen is warm, keep the dough chilled between wrapping batches to prevent it from getting too sticky.
During baking, keep an eye on color rather than time alone, as ovens vary. The poppy seeds might toast a bit, adding that lovely nutty scent—smell it carefully! If you want extra crispiness, rotate the baking sheet halfway through.
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C), or the temperature specified on the croissant dough package to ensure proper baking.
- Prepare Dough: Open the refrigerated can of croissant dough and carefully unroll it to expose 12 triangular pieces. Cut each triangle into 2 smaller triangles along the perforated lines, yielding 24 smaller dough pieces.
- Wrap Sausages: Place a cocktail sausage at the wide end of each small dough triangle. Roll the dough around the sausage snugly, making sure it is fully wrapped.
- Apply Egg Wash: In a small bowl, beat the eggs. Using a pastry brush or fingers, lightly brush each wrapped sausage with the egg wash to achieve a golden-brown finish during baking.
- Add Toppings: Sprinkle poppy seeds evenly on top of the egg-washed dough for extra flavor and visual appeal.
- Arrange on Baking Sheet: Place the wrapped sausages on a parchment-lined baking sheet, leaving enough space between each to allow even cooking.
- Bake: Bake in the preheated oven for 15-18 minutes until the dough is puffed and golden brown.
- Cool and Serve: Remove from the oven and allow to cool slightly before serving. Serve with your favorite dipping sauces such as ketchup, mustard, or barbecue sauce.
Notes
- Ensure the sausages are pre-cooked before wrapping to avoid undercooked centers.
- Use parchment paper for easy cleanup and to prevent sticking.
- Egg wash helps the dough achieve a beautiful golden color and a shiny finish.
- Feel free to substitute poppy seeds with sesame seeds or omit if preferred.
- These can be made ahead and refrigerated or frozen before baking for convenience.
