These easy Pigs in a Blanket are a gourmet version of your classic 'pigs in a blanket' recipe. Instead of crescent dough and mini hot dogs they're made with puff pastry and sausages. They will always be one of my all time FAVORITE appetizers to serve at parties or over the holidays!
I remember helping my mother make pigs in a blanket when I was little girl. I loved helping her roll these little piggies up as an appetizer!
I had no idea what pigs in a blanket were at the time or that they were traditionally made differently. I just knew they tasted amazing, were fun to roll, and that family was coming over soon!
This recipe is more of an upscale version but it's just as simple as the classic recipe. I wouldn't serve these any other way.
The creamy dijon sauce is 100x better than ketchup so I suggest serving with extra sauce on the side!
What is the original pigs in a blanket?
The original pigs in a blanket are mini hot dogs wrapped in crescent dough. To me, they are a little bland and a bit boring. This version is much tastier and just as easy!
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🛒 Ingredient Tips
- Puff Pastry Dough- Instead of crescent dough, I use Pillsbury's Puff Pastry dough. You can find it or any frozen store-bought pastry dough in any freezer aisle.
- Sausages- (NOT mini hot dogs) Like I said, these are an "upscale' version so let's step it up. Look for any pre-cooked breakfast sausage.
- Sauce- I spread a creamy dijon sauce on the pastry dough to up the flavor.
📃 NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
🐷 How To Make Pigs In A Blanket
To make puff pastry pigs in a blanket, the steps are super simple.
- First you need to THAW your puff pastry dough. I suggest doing this overnight in the fridge so it doesn't get gummy.
- Then, open the sheets up on a floured surface to prevent sticking.
- Brush lightly with the creamy dijon sauce (listed below).
- Add your cut sausage on the bottom and roll up tightly.
- Seal dough by pinching together with your fingers.
- Place sealed sign down, onto a baking sheet and brush with egg wash.
- Bake until golden brown and serve warm!
Pigs In A Blanket Variations/Substitutions
- Use mini hot dogs if you prefer the flavor over sausage links.
- Omit the horseradish. The sauce will still be tasty.
- Use crescent dough instead of puff pastry dough. This is more of a traditional ingredient.
- Add everything bagel seasoning for a seasoned addition.
- Add BACON to the inside before rolling them up.
Crescent Dough vs. Puff Pastry
Okay let's talk DOUGH!
Most pigs in a blanket recipes are made with standard crescent roll dough. But why!? It results in a drier piggy.
Puff pastry is JUST as simple to work with as crescent dough is! AND it's buttery, flakey and much more flavorful than crescent dough. So I highly recommend using it!
What To Dip Your Pigs In
Now I guess you can just dunk these puff pastry piggies in ketchup...if you must. Or even in my hot white cheese sauce.
But these puff pastry sausage bites are asking for something a bit more...refined?!
BUT if you do NOT like horseradish, I just ask that you try it with these sausage bites.
The sauce doesn't need it but it just adds that unique 'something' that makes people go hmmm... that's different! (In a good way of course!)
You can always make one sauce WITH the horseradish and one without.
Can I Make These Ahead Of Time?
Yes, you can make these gourmet pigs in a blanket ahead of time. They can be made a day ahead of time, then just reheat the day of the party.
Other easy party ideas!
Other pork appetizers you should try:
Pigs In A Blanket with Creamy Dijon Sauce
- 1 17.3 oz. Box Frozen Puff Pastry Sheets ((two sheets))
- 2 6.4 oz. Boxes Breakfast Sausage Links ((20 Links))
- 1 Large Egg
Creamy Dijon Sauce
- 1 Cup Sour Cream Instruction
- ¼ Cup Honey
- 2 Tbsp. Dijon
- 1 Tsp. Horseradish ((more or less as desired))
- Salt and Pepper to taste
- Add all ingredients to make creamy dijon sauce and split sauce in half. (One half will be used to brush the dough!)
- Open defrosted puff pastry sheet and brush the sheet entirely with the sauce. (Make sure you defrost your puff pastry in the fridge or it will be gummy.)
- Line up your sausage links along the bottom of the dough and roll until the sausage is covered. Cut lengthwise to form one log. Then cut log into bite sized pieces. (See photos!)
- Repeat once more with remaining dough. Use an extra dough to roll a few more out. (I was able to get 15 per sheet of puff pastry.) Repeat with other sheet of dough and line your rolls onto a baking sheet SEAM SIDE DOWN! No need to grease your sheet.
- Scramble your egg and brush the tops of each bite with the egg. If you do not have a brush, try dipping a crumpled paper towel in the egg and dabbing the rolls.
- Bake on the middle to upper rack at 400 degrees F for about 20 minutes or until golden brown.
- Pork sausage will be more flavorful and moist.
- Cooked breakfast sausage or raw Italian sausage can be used.
- Thaw puff pastry dough in the fridge overnight so it does not turn gummy.