Introduction

These irresistible glazed pigs in a blanket are the perfect appetizer for any gathering. Mini smoked sausages wrapped in buttery crescent dough get a sweet and tangy honey glaze that makes them simply unforgettable.

A white plate holds a pile of golden-brown pig in a blanket pastries, each with a glossy, shiny, slightly caramelized puff pastry wrapped tightly around a browned, juicy sausage. The pastries show many thin, flaky layers with a crispy, shiny top that reflects light, giving a warm and inviting look. The sausages peek out from the ends of the puff pastry, adding a rich brown color and textured surface that contrasts with the smooth, layered pastry. The overall image shows the pastries closely packed together, highlighting their fresh, baked finish. The plate is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (14 oz) mini smoked sausages
1 can (8 oz) refrigerated crescent dough
1/4 cup honey
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon soy sauce

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Unroll the crescent dough and separate it into triangles.
Step 3: Cut each triangle into 3 smaller triangles for the perfect size.
Step 4: Wrap each mini sausage with a dough triangle and place them on a baking sheet.
Step 5: Bake for 12-15 minutes until the dough is golden brown and cooked through.
Step 6: While baking, mix honey, brown sugar, Dijon mustard, and soy sauce in a small bowl to make the glaze.
Step 7: Remove the baked pigs in a blanket from the oven and brush the glaze generously over each one.
Step 8: Return to the oven for 2-3 minutes to let the glaze set.
Step 9: Serve warm and enjoy the sweet and savory treat.

Tips & Variations

For extra flavor, sprinkle a little sesame seed on top of the glaze before the final bake.
Try using spicy mustard instead of Dijon for a bit more kick.
If you prefer a thicker glaze, simmer the honey mixture briefly before brushing.
Swap mini smoked sausages with cocktail sausages or even vegetarian sausages for variation.

Storage

Store leftover glazed pigs in a covered container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) for about 5-7 minutes to keep the dough crisp. Avoid microwaving as it can make the dough soggy.

How to Serve

The image shows a close-up of a white plate filled with multiple small croissant-shaped rolls with a golden-brown, shiny, and slightly crispy outer layer. Each roll is wrapped around a sausage, visible at the ends where the dough does not completely cover it, showing a reddish-brown, juicy texture. The croissant dough has a flaky, layered texture with a glossy finish from a glaze on top. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

You can wrap the sausages in dough and refrigerate for a few hours before baking. Just add a couple extra minutes to the baking time if baking from cold.

Can I freeze glazed pigs in a blanket?

It’s best to freeze the wrapped sausages before baking. Place them on a baking sheet to freeze individually, then store in a freezer bag. Bake from frozen and add extra bake time as needed. The glaze is best applied after baking.

Irresistible Glazed Pigs in a Blanket Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

Delicious and easy-to-make glazed pigs in a blanket featuring mini smoked sausages wrapped in flaky crescent dough and brushed with a sweet and tangy honey mustard glaze. Perfect as a party appetizer or a fun snack.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 24 pieces 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Sausages and Dough

1 package (14 oz) mini smoked sausages
1 can (8 oz) refrigerated crescent dough

Glaze

1/4 cup honey
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon soy sauce

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pigs in a blanket.
Prepare Dough: Unroll the can of refrigerated crescent dough and separate it into individual triangles.
Cut Dough Triangles: Cut each large triangle into 3 smaller triangles to create appropriately sized pieces for wrapping.
Wrap Sausages: Wrap each mini smoked sausage with a small dough triangle, ensuring the sausage is fully covered, then place each wrapped sausage onto a baking sheet.
Bake: Bake the wrapped sausages in the oven for 12 to 15 minutes, or until the dough is golden brown and cooked through.
Make Glaze: While baking, mix honey, brown sugar, Dijon mustard, and soy sauce in a bowl until well combined to create a flavorful glaze.
Apply Glaze: Remove the baked pigs in a blanket from the oven and brush the glaze generously over each piece.
Set Glaze: Return the baking sheet to the oven and bake for an additional 2 to 3 minutes until the glaze is set and slightly caramelized.
Serve: Serve the glazed pigs in a blanket warm as a tasty appetizer or snack.

Notes

For extra crispiness, you can bake the wrapped sausages on a parchment-lined baking sheet.
Adjust the amount of mustard or soy sauce in the glaze to suit your taste preferences.
These are best served fresh and warm but can be reheated gently in the oven.
Mini smoked sausages can be substituted with cocktail sausages if preferred.
For a spicier twist, add a pinch of cayenne pepper to the glaze mixture.

Keywords: pigs in a blanket, glazed pigs in a blanket, party appetizers, mini sausages recipe, crescent dough snacks