Glazed Pigs in Blanket
Juicy cocktail sausages wrapped in soft dough, baked to golden perfection and brushed with a sweet, shiny glaze. Ideal for parties, game days, and casual gatherings.
Equipment
- 1 oven preheated to 375 °F
- 1 baking sheet lined with parchment paper or greased
- 1 small bowl
- 1 pastry brush for glazing
Ingredients
- 24 cocktail sausages mini hot dogs
- 1 package 8 oz refrigerated crescent dough or puff pastry
- 2 tablespoons unsalted butter melted
- 2 tablespoons honey or maple syrup
- 1 –2 tablespoons brown sugar
- 1 teaspoon Dijon mustard optional
- Sesame seeds for topping optional
Instructions
- Preheat the oven to 375 °F (190 °C) and prepare a baking sheet with parchment paper or grease it lightly.
- Unroll the dough on a clean surface; separate triangle shapes if using crescent dough or cut puff pastry into rectangles large enough to wrap each sausage.
- Place one cocktail sausage on the wide end of each dough piece and roll it snugly towards the end, placing seam-side down on the baking sheet.
- Bake the wrapped sausages for 12 to 15 minutes until the dough is golden brown and puffed.
- While baking, combine melted butter, honey or maple syrup, brown sugar, and Dijon mustard in a small bowl and stir until smooth.
- Remove the baked pigs in a blanket from the oven and brush the warm glaze generously over each piece.
- Sprinkle sesame seeds on top if using and let the treats cool slightly before serving.
Notes
- Use puff pastry for a flakier crust or crescent dough for a softer texture.
- Swap honey with maple syrup or add BBQ sauce to the glaze for variety.
- Serve with ketchup, mustard, or preferred dips for extra flavor.
- Prepare and roll ahead, then bake fresh before serving.