This Glazed Pigs in a Blanket recipe is a delicious twist on the classic appetizer that everyone will love. These bite-sized snacks are wrapped in buttery, flaky crescent rolls and filled with smoky Lit’l Smokies sausages. But what sets this recipe apart is the irresistible sweet and savory glaze that’s drizzled over the top. Trust us, this appetizer will disappear fast at any party or gathering!
My family absolutely loves this recipe! It has become a staple at every gathering we host or attend. I remember the first time I made them for my husband, and he couldn’t stop raving about them. He even suggested that we should make them for our next football game viewing party. And we did! Since then, this recipe has been a fan favorite in our household, and I’m sure it will be in yours too.
Ingredients:
- 1 (8-count) tube refrigerated crescent rolls
- 1 (4-count) tube refrigerated crescent rolls
- 1 (14-oz) package Lit’l Smokies sausages
- ¼ cup Dijon mustard
- ½ cup butter
- 2 Tbsp brown sugar
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp poppy seeds
- Cooking spray
Directions:
- Preheat the oven to 375ºF. Lightly spray a 9×13-inch baking pan with cooking spray.
- Unroll both cans of crescent rolls and separate into 12 triangles. Spread a heaping teaspoon of Dijon mustard on each triangle.
- Cut each triangle lengthwise into 3 narrow triangles.
- Place a Lit’l Smokies sausage on the wide side of each triangle. Roll up and place in the prepared pan.
- In a small saucepan, combine butter, brown sugar, 1 Tbsp Dijon mustard, Worcestershire sauce, and poppy seeds. Bring to a boil and pour over the pigs in a blanket.
- Bake uncovered for 25 to 30 minutes, until golden brown.
Notes:
- You can use any brand of mini sausages or hot dogs in place of Lit’l Smokies.
- For a spicier version, add some hot sauce or red pepper flakes to the glaze.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Sweet and Savory Glazed Pigs in a Blanket Recipe That Everyone Will Love
Ingredients
- 1 8-count tube refrigerated crescent rolls
- 1 4-count tube refrigerated crescent rolls
- 1 14-oz package Lit’l Smokies sausages
- ¼ cup Dijon mustard
- ½ cup butter
- 2 Tbsp brown sugar
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp poppy seeds
- Cooking spray
Instructions
- Preheat the oven to 375ºF. Lightly spray a 9x13-inch baking pan with cooking spray.
- Unroll both cans of crescent rolls and separate into 12 triangles. Spread a heaping teaspoon of Dijon mustard on each triangle.
- Cut each triangle lengthwise into 3 narrow triangles.
- Place a Lit’l Smokies sausage on the wide side of each triangle. Roll up and place in the prepared pan.
- In a small saucepan, combine butter, brown sugar, 1 Tbsp Dijon mustard, Worcestershire sauce, and poppy seeds. Bring to a boil and pour over the pigs in a blanket.
- Bake uncovered for 25 to 30 minutes, until golden brown.
Notes
For a spicier version, add some hot sauce or red pepper flakes to the glaze.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.