Sweet Glazed Pigs In a Blanket
Sweet Glazed Pigs In a Blanket are a fun twist on a classic snack, combining the flaky, golden pastry with little sausages and a sticky-sweet glaze that makes every bite…
Tip: save now, cook later.Sweet Glazed Pigs In a Blanket are a fun twist on a classic snack, combining the flaky, golden pastry with little sausages and a sticky-sweet glaze that makes every bite pop with flavor. The glaze adds a perfect touch of sweetness that balances out the savoriness of the mini sausages, making it a great finger food for any time.
I love making these for parties or casual get-togethers because they always disappear fast, and there’s something about that warm, glazed dough that feels just right in your hands. One little tip: brushing on the glaze while they bake helps to get that beautiful, shiny finish and keeps the pastry nice and soft on the inside while slightly crisp on the outside.
My favorite way to serve these is with a couple of dipping options nearby—like mustard or a mild barbecue sauce—so everyone can customize their bites. They’re a great choice when you want something simple but a little special, plus they’re really easy to eat while chatting or watching a game. These pigs in a blanket always bring a smile and make the table feel a bit more festive!
Key Ingredients & Substitutions
Crescent Roll Dough: This dough gives a flaky and buttery wrap for the sausages. If you can’t find crescent rolls, puff pastry is a great substitute. You can also try biscuit dough for a softer texture.
Mini Sausages: Cocktail sausages or little smokies work best due to their size. You can swap them for vegetarian sausages or even cheese sticks for a different twist.
Apricot Jam or Honey: This adds the sweet glaze that makes these pigs in a blanket extra special. If you prefer, try peach jam, marmalade, or maple syrup for a unique flavor. Honey adds a mellow sweetness too.
Dijon Mustard (Optional): It adds a slight tang to balance the glaze’s sweetness. If you’re not a fan, you can skip it or use spicy brown mustard for a bit more kick.
How Do You Get a Perfect Sweet Glaze on Pigs in a Blanket?
Getting that shiny, sticky glaze is easy but important. Here’s how to nail it:
- Warm the apricot jam or honey gently until it’s runny but not boiling.
- Mix in any mustard you want before brushing so the glaze spreads evenly and sticks well.
- Brush the glaze on right after baking while the pastry is hot — it helps absorb the sweetness and gives a glossy finish.
- For extra shine and richness, brush a little melted butter on top after the glaze dries a bit.
By glazing warm pigs in a blanket, you ensure a sticky, tasty coat that makes these snacks stand out.
Equipment You’ll Need
- Baking sheet – for baking the pigs in a blanket evenly without sticking.
- Parchment paper or silicone baking mat – keeps the baking sheet clean and prevents sticking.
- Small saucepan or microwave-safe bowl – to warm the apricot jam or honey glaze.
- Pastry brush – perfect for brushing the glaze and egg wash smoothly over the dough.
- Sharp knife or pizza cutter – to cut the crescent dough into smaller strips easily.
Flavor Variations & Add-Ins
- Swap mini sausages for spicy chorizo bites to add a smoky heat to each bite.
- Add shredded cheddar or pepper jack cheese inside the dough wrap for a gooey surprise.
- Mix a little maple syrup into the apricot jam glaze for a deeper, autumnal sweetness.
- Stir in a pinch of cayenne pepper or smoked paprika into the glaze for a subtle spicy kick.
Sweet Glazed Pigs In a Blanket
Ingredients You’ll Need:
- 1 package (8 oz) refrigerated crescent roll dough
- 24 mini cocktail sausages or little smokies
- 1/3 cup apricot jam or honey
- 2 tablespoons Dijon mustard (optional, for glaze)
- 1 tablespoon melted butter (for brushing)
- 1 egg (optional, for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 15 minutes for baking. Adding a few minutes for glazing and cooling, expect to spend about 30 minutes total before you can enjoy these delicious sweet glazed pigs in a blanket.
Step-by-Step Instructions:
1. Prepare and Wrap the Sausages:
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper or a silicone baking mat. Unroll your crescent roll dough and separate it into triangles as directed on the package. Cut each triangle into 3 smaller strips. Wrap each mini sausage with a strip of dough, rolling from the wide end to the point, making sure the dough overlaps slightly. Place each wrapped sausage seam side down on your prepared baking sheet.
2. Bake to Golden Perfection:
If you’d like a shiny golden finish, lightly beat the egg with a tablespoon of water and brush it over the dough before baking. Bake the wrapped sausages for 12 to 15 minutes, or until the dough turns a beautiful golden brown.
3. Apply the Sweet Glaze and Serve:
While your pigs in a blanket are baking, gently warm the apricot jam or honey until it becomes runny, either in a small saucepan on low heat or in short bursts in the microwave. If you’d like, mix in the Dijon mustard for a tangy twist. Once the pastries come out of the oven, brush them generously with the warm glaze so it soaks into the dough while still hot. For extra richness, brush on some melted butter afterward. Let them cool for a few minutes, then serve warm, paired with your favorite dipping sauces like mustard or ketchup.
Can I Use Frozen Crescent Roll Dough for This Recipe?
Yes! Just make sure to thaw the dough completely in the refrigerator overnight before using. This helps it roll and bake evenly.
Can I Prepare These Pigs in a Blanket Ahead of Time?
Absolutely! You can assemble them and refrigerate for a few hours before baking. Just give them a quick brush of egg wash before popping them in the oven to keep them golden.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 5-7 minutes to keep the pastry crisp.
What Are Some Good Dipping Sauces to Serve With?
Classic choices include yellow or spicy brown mustard, ketchup, or barbecue sauce. For a sweet-savory combo, honey mustard pairs nicely with the glaze.