Pigs in a Blanket with Crescent Rolls
Pigs in a blanket with little smokies rolled in crescent dough, brushed with butter and flaky salt and baked until puffed and golden.
Servings: 6 servings
Equipment
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough
- 24 little smokies cocktail sausages from a 14 oz package (it holds around 40)
- 2 tbsp salted butter melted
- 1/2 tsp flaky sea salt
Instructions
- Heat the oven: Heat the oven to 375°F and line a large sheet pan with parchment paper.
- Dry the sausages: Drain the little smokies and lay them out on a paper towel. Blot them dry on all sides so the dough grips instead of sliding around.
- Cut the dough: Unroll the crescent dough and separate it into 8 triangles. Cut each triangle lengthwise into 3 thin strips with a pizza cutter, which gives you 24 pieces.
- Roll them up: Set a sausage on the wide end of each strip and roll it toward the point. Place them seam side down on the sheet pan, about an inch apart so they have room to puff.
- Brush and season: Brush the tops with the melted butter and sprinkle the flaky sea salt over them.
- Bake: Bake for 13-15 minutes, until the dough is puffed and deep golden brown all over, not just on the very top. The sausages come fully cooked, so the color of the pastry is your cue; by the time the dough is that color the sausages are heated through past 165°F, the USDA's reheat temperature for precooked meat. Let them cool 2 minutes before serving, since the sausages hold their heat longer than the dough does.
Notes
Blot the little smokies dry so the dough grips, and set each roll seam side down so it does not unwrap in the oven. Little smokies are sold fully cooked, so the doneness cue is the pastry: bake at 375°F for 13-15 minutes until the dough is puffed and deep golden all over, at which point the sausages are heated through to at least 165°F, the USDA's reheat temperature for precooked meat. To bake from frozen, add 5-7 minutes and check that the sausages are steaming at 165°F.