Easy Glazed Pigs In A Blanket are the party snack I pull out when I want something quick, crowd pleasing, and just a little bit fancy without any fuss. If you’ve ever scrambled before guests arrive, staring at a fridge full of random ingredients, this recipe will save your sanity. It uses simple store-bought dough, mini sausages, and a shiny sweet-savory glaze that makes them look like you tried way harder than you did. They bake fast, they taste like comfort, and they disappear even faster. Whether it’s game day, a last-minute get-together, or just a cozy movie night, this is the kind of warm, buttery bite that gets people hovering around the kitchen counter.
A TASTY CRESCENT ROLL APPETIZER
If you’ve got crescent roll dough and a package of little smoked sausages, you already have most of what you need. The magic is in the glaze. I’m talking a shiny, sticky finish made with a blend of brown sugar, Dijon, a little butter, and just enough heat from seasoning to keep it interesting. It caramelizes in the oven and turns a simple pig in a blanket into a sweet-salty, slightly tangy app that feels special.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Easy Glazed Pigs In A Blanket is a keeper: crowd-pleasing with no weird tricks. Easy Glazed Pigs In A Blanket are the party snack I pull out when I want something quick, crowd pleasing, and just a little bit fancy…
I love this recipe because it doesn’t require any fancy technique. You unroll the crescent roll dough, slice it into strips, wrap, brush, and bake. The dough puffs, the edges crisp, and the glaze turns glossy. If you’re feeding a crowd, double the batch. These are the bites that vanish first, right along with the napkins.
Hosting a casual spread and want a few more easy options on the table? Check out my weeknight-friendly ideas in the dinner section for simple mains that pair well with bite-size starters like this.
HOW TO MAKE GLAZED PIGS IN A BLANKET
What you will need
- 1 can refrigerated crescent roll dough
- 1 package cocktail sausages or mini smoked sausages
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon Worcestershire sauce
- Pinch of garlic powder and a pinch of paprika
- Optional garnish: poppy seeds or sesame seeds
Step by step
- Preheat your oven to 375 F. Line a baking sheet with parchment for easier cleanup.
- Unroll the crescent dough. Use a knife or pizza cutter to slice each triangle into 2 or 3 skinny strips. You want strips long enough to wrap around a sausage once or twice.
- Wrap each sausage with a dough strip and place seam-side down on the baking sheet. Give them a little space to puff.
- Whisk the glaze: melted butter, brown sugar, Dijon, honey or maple, Worcestershire, garlic powder, and paprika. It should be thick but brushable. Taste and tweak the sweetness or tang to your preference.
- Brush each wrapped sausage lightly with the glaze. Don’t drown them yet, we’ll brush again later.
- Bake for 12 to 14 minutes until the dough is mostly cooked and lightly golden. Pull the tray, brush with another layer of glaze, sprinkle with poppy or sesame seeds if you like, then bake 3 to 5 more minutes until glossy and caramelized.
- Let them rest 2 to 3 minutes before serving. The glaze is molten right out of the oven.
Planning a game day spread? These pair so well with a creamy, bold side like this comforting pulled pork BBQ mac and cheese. You get sweet-savory bites next to smoky, cheesy goodness, and it feels like a full-on party with minimal effort.
Easy Glazed Pigs In A Blanket work because the dough gives you that flaky, buttery crunch while the glaze brings the sweet-tangy punch. You can make the glaze a day ahead, keep it in the fridge, and warm it slightly before brushing if you want to get ahead of the schedule.
TIPS FOR PERFECT GLAZED PIGS IN A BLANKET
- Pat the sausages dry. A quick dab with a paper towel helps the dough cling and crisp up.
- Chill the wrapped pigs for 10 minutes before baking. A brief chill helps the dough hold shape and puff better.
- Brush lightly, then brush again. The first layer of glaze sets a base, the second layer adds that glossy finish.
- Keep a close eye for caramelization. Every oven runs a little different, so peek at the 12-minute mark and adjust.
- Use parchment. It keeps the sugar in the glaze from sticking and helps you slide everything off the pan easily.
- Serve warm. They taste great at room temp, but warm is peak delicious.
Make ahead and storage
You can assemble and wrap up to a day ahead, cover, and keep chilled. When ready, brush with glaze and bake. If you have leftovers, refrigerate in an airtight container. Reheat at 350 F for 6 to 8 minutes until warmed and re-crisped. For freezing, wrap and freeze unbaked on a sheet pan, then store in a freezer bag. Bake straight from frozen at 375 F for a few extra minutes and glaze twice as directed. Easy Glazed Pigs In A Blanket come out just as tasty.
“I brought a double batch to our neighborhood movie night and came home with an empty platter. The glaze makes them taste like something from a bakery case, but they’re ridiculously easy.”
VARIATIONS AND ADD-INS
Flavor swap ideas
If you love heat, stir a little hot sauce into the glaze or dust the tops with cayenne before the final bake. Want something more smoky? Add a few drops of liquid smoke or use a spicy brown mustard instead of Dijon. Feeling fancy? Tuck a tiny shred of sharp cheddar or pepper jack under the dough strip before wrapping for a melty surprise.
I also like to lean sweet sometimes by swapping honey with maple and adding a pinch of cinnamon to the glaze. For a herby finish, sprinkle on minced rosemary or thyme with the seeds. You can even go bold with a buffalo-style twist by pairing these with a zippy dip inspired by this spooky Halloween buffalo dip. The contrast of sweet glaze and spicy tang is addictive.
And if you want to change up the base, try puff pastry cut into strips for extra flake, or a thin piece of bacon wrapped under the dough for a smoky edge. Small tweaks keep Easy Glazed Pigs In A Blanket fun for repeat bakes and keep your snack table exciting.
SERVING SUGGESTIONS
I like to serve these right on a warm baking sheet or a wooden board with a few dips around the edges. Think creamy honey mustard, a tangy barbecue sauce, or a simple spicy ketchup. A light garnish of chopped parsley or chives adds a pop of color and makes the tray look festive. If the party will stretch on, hold a second batch in a 200 F oven so they stay toasty without drying out.
For brunch, pair them with something soft and sweet to balance the savory glaze. If you’re building a full spread, a make-ahead dessert like this cozy bread pudding with vanilla sauce rounds out the menu nicely. Or, if you’re feeding kids and adults, set up a little dipping bar and let everyone customize. That’s the kind of small touch that makes your guests feel like you went the extra mile, even though you really just opened a couple jars.
If you’re doing a breakfast-for-dinner theme, I’ve also served these next to big slices of sheet pan pancakes and fresh fruit. The flaky pastry and sticky-sweet glaze make a great counterpoint to syrupy pancakes, and your kitchen will smell amazing.
Easy Glazed Pigs In A Blanket are flexible, forgiving, and flat-out fun to eat. You don’t need a plan beyond a warm tray and a stack of napkins.
Common Questions
What’s the best dough for wrapping? Crescent roll dough is my go-to because it puffs and browns quickly, but puff pastry works too if you want extra flake. If using puff pastry, keep the strips thin so they bake through.
Can I use regular hot dogs? Yes. Cut hot dogs into thirds or halves and wrap the same way. Add a couple minutes to the bake time if they’re thicker.
How do I keep them from getting soggy? Pat the sausages dry before wrapping, use parchment, and avoid too much glaze at the start. Bake until the bottoms are golden and crisp.
Can I make the glaze less sweet? Absolutely. Reduce the honey or brown sugar and bump the Dijon a little. Taste and tweak until it’s right for you.
What dips go best with the glaze? Honey mustard, barbecue sauce, spicy ketchup, or a creamy sriracha mayo all play well with the sweet-savory notes.
Ready to bake and share
To wrap it up, these Easy Glazed Pigs In A Blanket give you crispy, buttery pastry, a shiny caramel-kissed glaze, and juicy little sausages in every bite. If you want more ideas or just like comparing notes, this game day favorite on Glazed Pigs in a Blanket – Football Friday is a great reference, and the detailed walkthrough from Glazed Pigs In a Blanket | The Kitchen is My Playground is helpful too. Keep the steps simple, make that glaze shine, and serve them warm with your favorite dips. You’ve got this, and your guests are about to be very happy. Now go preheat that oven and enjoy the cozy smells drifting through your kitchen. 
Glazed Pigs In A Blanket
Ingredients
Method
- Preheat your oven to 375°F. Line a baking sheet with parchment for easier cleanup.
- Unroll the crescent dough. Use a knife or pizza cutter to slice each triangle into 2 or 3 skinny strips, long enough to wrap around a sausage once or twice.
- Wrap each sausage with a dough strip and place seam-side down on the baking sheet, giving them some space to puff.
- In a bowl, whisk together the melted butter, brown sugar, Dijon mustard, honey or maple syrup, Worcestershire sauce, garlic powder, and paprika to create the glaze. It should be thick but brushable.
- Brush each wrapped sausage lightly with the glaze and place in the oven.
- Bake for 12 to 14 minutes until the dough is mostly cooked and lightly golden.
- Pull the tray from the oven, brush with another layer of glaze, sprinkle with optional poppy or sesame seeds, and bake for an additional 3 to 5 minutes until glossy and caramelized.
- Let them rest for 2 to 3 minutes before serving.
