These 2-ingredient pigs in a blanket are the kind of bite-sized comfort food that vanish the second they hit the table. My uncle has made them for every spring cookout since I was a kid, and now my own kids hover by the kitchen waiting for the first batch to come out of the oven. They’re simple, cozy, and crowd-pleasing—perfect for busy weeknights, potlucks, or any time you want something fun and familiar without a lot of fuss.
Serve these warm right out of the oven in a simple plastic container or on a big platter so everyone can grab a few. They go especially well with ketchup, yellow mustard, honey mustard, or barbecue sauce for dipping. Round out the spread with a big green salad, some crunchy veggies and ranch, or a bowl of potato chips. For a cookout, I like to set these next to the burgers and hot dogs so guests can snack while the rest of the food finishes on the grill.
2-Ingredient Pigs in a BlanketServings: 8-10 (about 32 bite-sized pieces)
Ingredients
1 (8-ounce) tube refrigerated crescent roll dough
1 (12- to 14-ounce) package mini smoked sausages or cocktail franks (about 32 pieces)
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it so the dough doesn’t stick.
Open the tube of crescent roll dough and gently unroll it onto a clean work surface. Separate the dough into 8 triangles along the perforated lines.
Using a knife or pizza cutter, slice each triangle into 4 long, skinny strips, starting from the wide end and cutting toward the tip. You should end up with about 32 narrow triangles—one for each mini sausage.
Pat the mini smoked sausages dry with a paper towel if they look wet; this helps the dough wrap and brown better.
Place one mini sausage at the wide end of a dough strip. Roll it up toward the pointed end so the dough spirals around the sausage, leaving the ends of the sausage peeking out. Repeat with the remaining dough and sausages.
Arrange the wrapped sausages on the prepared baking sheet, leaving a little space between each one so they can puff and brown evenly.
Bake for 12–15 minutes, or until the dough is puffed and a deep golden brown and the sausages are heated through. Ovens vary, so start checking around 11–12 minutes.
Let them cool for a couple of minutes on the baking sheet, then transfer to a white plastic container or serving dish. Serve warm with your favorite dipping sauces.
Variations & Tips
For picky eaters, you can use plain mini hot dogs instead of smoky cocktail sausages if that’s what your family prefers—just keep the size similar so the baking time stays about the same. If you want to stretch the recipe for a bigger crowd, cut each dough triangle into 5 or 6 pieces instead of 4 and use extra mini sausages. You can also play with shapes: line them up in a ring on the baking sheet to make a fun pull-apart wreath for parties. To add a little extra flavor without adding an official third ingredient, you can lightly brush the tops with a bit of the sausage juice from the package before baking; it helps them brown and adds a touch of smoky flavor. Food safety tips: Keep the mini sausages refrigerated until you’re ready to assemble, and don’t leave the finished pigs in a blanket out at room temperature for more than 2 hours (1 hour if it’s very hot outside at a cookout). If you’re making these ahead, bake them fully, cool them, then refrigerate in a covered container and reheat in a 350°F (175°C) oven for 8–10 minutes until hot in the center. Always cook until the dough is fully baked and the sausages are heated through before serving, especially if you’re serving kids or older family members.
