Appetizers · Recipes

Pigs In A Blanket

It’s Super Bowl weekend!  Eagles vs. Patriots.  I’m not really into either team this year (sorry K-dog).  But you know what I’m always into… Super Bowl food.  Shocker, I know.

Did you know Super Bowl is the 2nd biggest eating holiday of the year for Americans?  Second only to Thanksgiving.  I generally eat balanced meals and exercise (at least try to) a few times a week so I can’t wait to stuff my face on Super Bowl with zero guilt!

Pigs In A Blanket are a staple Super Bowl snack. They are good with only the two main ingredients but they are even better when you add a little something extra: mustard and cheese. Here is what I do:

Open the container of crescent rolls. Roll out all the crescents and spread evenly with mustard.FullSizeRender 94
Cut one triangle into 2 or 3 smaller triangles. This is up to you depending on your preferred pig to blanket ratio. I divide into 3 pieces. Then, place a small piece of cheese on the end of the crescent roll.IMG_4412
Place the cocktail link on the cheese and roll up.

Place the pigs in a blanket on a parchment lined baking sheet.FullSizeRender 91
Bake until golden brown.IMG_4419
Place on a platter and serve.

IMG_4420
This is a double batch

I actually made half with cheese and half without just incase some (crazy) people don’t like cheese. Either way, they are delicious!

Pigs In A BlanketIMG_4422

makes 16-24

Ingredients:
8 oz container Crescent Rolls
14 oz pkg Lit’l Smokies (or 12 oz pkg Beef Lit’l Smokies)
Dijon or Yellow Mustard
2 slices Muenster Cheese, broken into smaller pieces

Preheat oven to 375
Line a baking sheet with parchment paper

Remove the crescent rolls from the package and unroll.
Spread a thin layer of mustard on each triangle.
Cut each triangle into 2 or 3 smaller triangles.
Place a piece of cheese at the wide end of each triangle.
Put a cocktail link on the cheese.
Roll up the crescent.
Place on prepared baking sheet, point side down.

Bake in preheated oven until golden brown, about 12 minutes.
Best served warm but still good at room temperature.

2/5/18 Update

So, I made these yesterday for Super Bowl with store bought puff pastry instead of crescent roll.  DO IT!!!  Amazing!  just few minor changes to the above recipe:

  1. preheat oven to 400
  2. poke holes all over the puff pastry with a fork before rolling up the cocktail link

So Good!

Pigs In A Blanket

The quintessential sports watching snack!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Appetizer
Cuisine: American
Keyword: Appetizer, Crescent Rolls, Easy, Puff Pastry, Sausage, Snacks, Sports
Servings: 8 People
Author: Emily ~ Garlic & Olive Oil

Ingredients

  • 8 oz container Crescent Rolls
  • 14 oz pkg Lit'l Smokies or 12 oz pkg Beef Lit'l Smokies
  • Dijon or Yellow Mustard
  • 2 slices Muenster Cheese broken into smaller pieces

Instructions

  • Preheat oven to 375.  Line a baking sheet with parchment paper.  
  • Remove the crescent rolls from the package and unroll.  Spread a thin layer of mustard on each triangle.  Cut each triangle into 3 smaller triangles. 
  • Place a piece of cheese at the wide end of each triangle. Put a cocktail link on the cheese. Roll up the crescent. Place on prepared baking sheet, point side down.
  • Bake in preheated oven until golden brown, about 12 minutes.
  • Best served warm but still good at room temperature.

Notes

2/5/18 Update:
I made these yesterday for Super Bowl with store bought puff pastry instead of crescent roll.  DO IT!!!  Amazing!  Just few minor changes to the above recipe:
  1. Preheat oven to 400
  2. Poke holes all over the puff pastry with a fork before rolling up the cocktail link
If you don't want to use Dijon mustard on the crescent roll/puff pastry, serve it on the side for dipping.

7 thoughts on “Pigs In A Blanket

  1. Ok – I’m hungry and want right now. Guess not, and since you will not bring to the Smith’s home I will have to wait, but yum! (I am bringing something else or would make these.)

  2. I’m making these this weekend! My children will be thrilled ! And so easy. Also Andy made aunt may’s Meatballs last Sunday. We’re practically Italian now

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