Holiday Pigs in a Blanket

Holiday Pigs in a Blanket are the kind of small, irresistible bites that disappear first at every party. They’re simple, crowd-pleasing, and endlessly adaptable — perfect for holiday appetizers, cocktail parties, brunches, and even packed lunches. This is the definitive guide for making classic and elevated Holiday Pigs in a Blanket: why ingredients matter, step-by-step technique, pro tips, creative variations, storage and reheating hacks, nutrition notes, and everything you need to own party prep with confidence.

If you’re hosting or bringing a dish to a holiday gathering and want something people will remember for both taste and presentation, this recipe delivers. Pair them with cocktails or a festive morning spread (try this 7‑minute anti‑inflammatory smoothie for a balanced brunch), or make a big batch for nibbling while you finish the main meal. Read on — you’ll get exact timings, oven tricks for even browning, and smart swaps for dietary needs.

Image prompt: A rustic wooden board piled with golden, glossy Holiday Pigs in a Blanket, cranberries and rosemary sprigs scattered around, warm lighting — title overlay “Holiday Pigs in a Blanket”.

What are Holiday Pigs in a Blanket (and why they work)

At its simplest, a pig in a blanket is a sausage wrapped in dough and baked. The holiday twist often includes seasonally inspired flavors — think spiced honey glaze, cranberry mustard dipping sauce, or a wreath presentation studded with rosemary. Mechanically, the combination works because:

• Fat and protein of the sausage eat into the dough as it heats, creating juicy pockets.
• Starch in the dough gives structure and a golden crust via Maillard reaction when baked.
• A small, handheld form keeps bites tidy and encourages frequent tasting — perfect for social settings.

This guide teaches you how to make the classic version and several elevated riffs: mini herb puff pastry, maple-glazed cocktail sausages, vegetarian “pigs” using plant-based sausages, and a sweet-savory cranberry-maple variation.

Holiday Pigs in a Blanket

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• Author: chef-joudia
• Total Time: 40 minutes
• Yield: 36 mini pigs (serves 8–12 as an appetizer) 1x
• Diet: Vegetarian (if using plant-based sausages)

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Description

Irresistible bites of sausage wrapped in flaky pastry, perfect for holiday parties and gatherings.

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Ingredients

Scale 1x2x3x

• 2 sheets puff pastry, thawed (or 2 cans crescent roll dough)
• 36 cocktail sausages (little smokies) or mini high-quality sausages
• 1 large egg + 1 tbsp water (for egg wash)
• 2 tbsp brown mustard or Dijon
• 2 tbsp honey or maple syrup
• 1 tbsp unsalted butter, melted (optional, for brushing)
• Finishing: 2 tsp sesame seeds, chopped fresh rosemary (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
2. On a lightly floured surface, unfold puff pastry and roll lightly to 12×12-inch rectangles. Cut each sheet into 18 squares (approx 2.5-inch squares).
3. Mix mustard and honey. Lightly brush a bit onto each pastry square.
4. Place a sausage at the bottom of each square and roll up, tucking ends under slightly. Place seam-side down on prepared sheets.
5. Whisk egg + water and brush each roll with egg wash. Sprinkle sesame seeds and rosemary if using.
6. Bake 15–18 minutes until puffed and golden. For extra gloss, brush with melted butter right after baking.
7. For cranberry mustard, mix cranberry sauce, mustard, vinegar, and season. Serve warm or at room temperature.

Notes

For a wreath presentation, arrange finished pigs in a circular pattern on a large sheet and garnish with rosemary sprigs and cranberries.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 3 mini pigs
• Calories: 350
• Sugar: 5g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 40mg

Keywords: pigs in a blanket, holiday appetizer, cocktail party, easy recipes, finger food

Ingredient breakdown — pick the best components

A great pigs in a blanket depends on three items: the sausage, the wrapping dough, and finishing touches (glaze, dip, herbs). Understanding the role of each helps you troubleshoot and optimize.

• Sausages (protein)

  • Cocktail or little smokies: Pre-cooked, compact, and uniformly sized; ideal for speed.
  • Mini high-quality sausages (beef, pork, chicken): Better flavor and texture; brown nicely.
  • Plant-based sausages: Choose brands that hold shape when heated.
  • Cooking note: If you’re considering poultry-based sausages, their moisture content and fat percentage differ — I often refer to how chefs approach crispy poultry skin when selecting proteins; see this technique for inspiration on choosing high-quality poultry cuts like air-chilled chicken thighs, which highlights how water removal and processing affect texture—similar considerations apply to sausage quality.

• Dough (carbohydrate/starch)

  • Puff pastry: Flaky, buttery, and impressive. Best for an elevated holiday feel.
  • Crescent roll dough: Slightly sweet, soft, quick and forgiving—classic supermarket shortcut.
  • Biscuit or pizza dough: Heftier, heartier; good if you want a sturdier bite.
  • Homemade dough: If you make your own (e.g., quick laminated dough or enriched roll dough), pay attention to chilling — temperature controls butter layers and results.

• Fats, coatings and binders

  • Egg wash (egg + water or cream): Yields glossy, deeply golden crust.
  • Butter brushed before/after baking: Adds aroma and richness.
  • Flour for rolling: Keeps dough from sticking and controls absorption.

• Flavor enhancers

  • Mustards (Dijon, whole-grain), honey, maple syrup, hot sauce, fresh herbs (rosemary, thyme), citrus zest, and spices (smoked paprika, coriander).
  • Topping seeds (sesame, poppy) add crunch and visual interest.

• Dips

  • Classic: Yellow mustard or a combo mustard-honey dip.
  • Seasonal: Cranberry mustard, apple butter mustard, or a hot honey glaze.

Why these matter: Puff pastry’s layers produce a crispy exterior with tender interior; crescent dough gives a pillowy chew. Sausage fat renders and flavors the surrounding dough. If a sausage is overly wet, the dough may become soggy — patting dry or briefly searing can help.

Recipe Card — Holiday Pigs in a Blanket (Classic Puff Pastry Version)

Prep time: 20 minutes
Cook time: 15–18 minutes
Total time: 35–40 minutes
Yields: 36 mini pigs (serves 8–12 as an appetizer)

Ingredients:

• 2 sheets puff pastry, thawed (or 2 cans crescent roll dough)
• 36 cocktail sausages (little smokies) or mini high-quality sausages
• 1 large egg + 1 tbsp water (egg wash)
• 2 tbsp brown mustard or Dijon
• 2 tbsp honey or maple syrup
• 1 tbsp unsalted butter, melted (optional, for brushing)
• Finishing: 2 tsp sesame seeds, chopped fresh rosemary (optional)

Dipping sauce (Cranberry Mustard):

• 1/2 cup whole-berry cranberry sauce
• 2 tbsp whole-grain mustard
• 1 tsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
2. On a lightly floured surface, unfold puff pastry and roll lightly to 12×12-inch rectangles. Cut each sheet into 18 squares (approx 2.5-inch squares).
3. Mix mustard and honey. Lightly brush a bit onto each pastry square.
4. Place a sausage at the bottom of each square and roll up, tucking ends under slightly. Place seam-side down on prepared sheets.
5. Whisk egg + water and brush each roll with egg wash. Sprinkle sesame seeds and rosemary if using.
6. Bake 15–18 minutes until puffed and golden. For extra gloss, brush with melted butter right after baking.
7. For cranberry mustard, mix cranberry sauce, mustard, vinegar, and season. Serve warm or room temperature.

Notes:

• If using crescent dough: unroll, cut triangles that fit your sausages, and roll as directed.
• For a wreath presentation: arrange finished pigs in a circular pattern on a large sheet and garnish with rosemary sprigs and cranberries.

Image prompt: Close-up of a baking sheet with golden Holiday Pigs in a Blanket, one cut open showing juicy sausage and flaky layers.

Step-by-step method with real cooking insights

This method emphasizes texture control, timing, and even browning.

1. Dough temperature and handling

   • Keep puff pastry cold until you’re ready to roll. If butter in the pastry melts before the oven, layers collapse, and you get less lift.
   • Roll quickly and evenly—thin, consistent squares produce uniform baking. A bench scraper and a sharp pizza cutter make clean cuts.

2. Sausage prep

   • If sausages are raw or very large, par-cook: sear in a hot pan for 1–2 minutes per side, or simmer for 4–5 minutes, then cool. Pre-cooked cocktail sausages need no prep.
   • Pat sausages dry if they’re wet from packaging to prevent sogginess.

3. Assembly technique

   • Brush a thin layer of mustard or glaze on dough before wrapping to adhere and flavor the interior.
   • Tuck the seam underneath to secure shape and create a smooth top for browning.
   • Avoid overfilling the dough; if the sausage extends past the edge when wrapped, the pastry may tear or the sausage may burst during baking.

4. Egg wash and toppings

   • For ultra-glossy finish use egg yolk plus a splash of cream. For lighter browning, use egg white diluted with water.
   • Apply egg wash with a light touch — too much makes pockets of sogginess.

5. Oven management

   • Use a preheated oven at 400°F (200°C) for puff pastry to get a strong initial steam burst for lift.
   • Bake on the middle rack, rotate pans halfway through if your oven has hot spots.
   • If bottoms brown before tops, slide the pan up a rack or reduce temp by 10–15°F.

6. Cooling and serving

   • Let rest 3–4 minutes on the sheet so filling stabilizes. Serve warm for best texture and flavor.
   • For make-ahead, par-bake 80% and cool; finish baking at party time for fresh warmth (see storage + reheating section).

Pro insight: For extra flavor contrast, roll each sausage in a very thin strip of prosciutto before wrapping with dough — it crisps and adds salty umami without overcomplicating construction.

Pro tips and mistakes to avoid

• Common mistakes

  • Dough too warm: Pastry won’t rise properly and becomes greasy instead of flaky.
  • Overcrowded pan: Steam traps and yields soggy bottoms. Leave 1 inch between parcels.
  • Heavy glazes applied too early: Sugary glazes can burn; apply after the first 10–12 minutes or brush immediately after baking.

• Pro tips

  • Test bake one sample: Bake one as a test to check baking time and glaze behavior.
  • Keep parchment on pan: Makes transfer, cleanup, and par-bake steps much easier.
  • Uniform sizing: Cut dough to consistent sizes for even cooking: a small ruler or measuring grid can speed this step during assembly-line prep.
  • Use chilled baking sheets for puff pastry: If your kitchen is warm, chilling baking sheets before use keeps pastry cooler on contact.
  • Herb infusion: Add finely chopped rosemary or thyme to melted butter for post-bake brushing. The residual heat will bloom the herb oils into the crust.

Flavor variations and creative swaps

Holiday Pigs in a Blanket are a perfect platform for creative flavoring. Here are tested variations that work in a party environment.

• Maple-Sage Glazed Pigs

  • Mix 2 tbsp maple syrup, 1 tsp Dijon, and 1 tbsp melted butter. Brush halfway through baking for caramelized sugar without burning. Finish with minced sage.

• Cranberry-Orange Pigs (seasonal)

  • Spread a tiny dot of cranberry-orange compote on the dough before adding the sausage. Serve with a cranberry-mustard dip (recipe above).

• Spicy Sriracha-Honey Pigs

  • Mix 1 tbsp honey with 1 tsp sriracha; glaze right after baking for a spicy-sweet finish.

• Vegetarian/Vegan Pigs

  • Use plant-based cocktail sausages or seitan links; select puff pastry labeled vegan (no butter) or use dairy-free crescent dough. Stabilize moisture by searing plant sausages briefly.

• Cheese-stuffed Pigs

  • Place a small cube of cheddar or smoked gouda alongside the sausage inside the pastry. Use semi-hard cheeses to avoid total melt leakage.

• Wreath Presentation

  • Arrange wrapped pigs in a circle to create a wreath; connect tips slightly so they stay in a ring. Add rosemary sprigs and pomegranate arils for dramatic holiday color.

• Dessert crossover

  • Try a sweet-savory play: wrap little breakfast sausages with a thin strip of brioche dough and brush with cinnamon-sugar after baking. Finish with a drizzle of maple.

Dessert pairing idea: finish your party with simple chilled treats like a light 2-ingredient cottage cheese ice cream for contrast — it’s a great low-effort refresher after rich appetizers: 2‑ingredient cottage cheese ice cream.

Make-ahead, storage, and reheating

Holiday entertaining often benefits from staging prep work. Here are practical staging strategies and how to keep pigs tasting fresh.

• Make-ahead assembly

  • Assemble but do not egg-wash. Freeze on a tray until solid, then transfer to a sealed bag. When ready to bake, place frozen pigs on a parchment-lined pan, brush with egg wash (the cold pastry will need a minute or two extra). Bake from frozen at 400°F for 18–22 minutes, testing for golden color.

• Par-bake method (best for same-day prep)

  • Par-bake (bake until pastry is set but not fully golden, ~10–12 minutes), cool on racks, then refrigerate. Reheat at 375°F for 8–10 minutes and brush with butter for freshness.

• Refrigeration

  • Store cooled pigs in an airtight container up to 3 days. Reheat in a 375°F oven for 8–10 minutes to crisp the pastry. Microwave is faster but makes pastry soggy.

• Freezing

  • Fully baked pigs freeze fine for up to 1 month. Reheat from frozen at 375°F for 12–15 minutes.

• Dips

  • Keep dipping sauces separate in airtight containers for up to 5 days. Bring to room temp before serving (cold mustard can be cloying).

Reheating tip: Place a metal rack on the baking sheet so heat circulates around the pastry, preventing soggy bottoms.

Nutrition insights (what to expect)

Pigs in a Blanket are indulgent, but you can influence nutrition profile with smarter choices.

• Typical serving (3 mini pigs, using puff pastry + little smokies) roughly:

  • Calories: ~300–420 kcal
  • Fat: 18–28g (saturated fat varies with butter content)
  • Protein: 8–12g
  • Carbs: 20–35g (dough type matters)

• Ways to reduce calories and saturated fat:

  • Use lean turkey or chicken mini sausages.
  • Choose crescent dough over puff pastry for lower butter content.
  • Bake rather than pan-fry additional bacon/prosciutto layers.

• Increase nutritional value:

  • Serve with a vegetable-forward side or charcuterie with pickles and roasted nuts.
  • Complement with a bright, anti-inflammatory beverage (see the previously linked smoothie) to balance a heavy appetizer course.

Note: If you have specific dietary goals (low-sodium, keto, gluten-free), there are targeted swaps: gluten-free puff pastry, low-sodium sausages, or almond flour based doughs — but expect significant textural differences.

Equipment checklist

• Baking sheets (2–3)
• Parchment paper
• Small sharp knife or pizza cutter
• Pastry brush
• Measuring spoons/cups
• Cooling racks
• Small bowls for sauces

Optional: cookie scoops for uniform filling, pastry wheel for decorative edges, and a baking stone for extremely even heat.

Frequently Asked Questions (FAQ) — schema-ready style

Q: Can I use frozen puff pastry straight from the freezer?
A: Thaw in the refrigerator until pliable but still cold (approx 1–2 hours). For quick work, thaw at room temperature for 20–30 minutes but keep it on a cold surface to prevent warming.

Q: How do I stop the filling from leaking?
A: Don’t over-stuff the dough; seal seams by tucking and pressing gently. If using cheese, choose semi-hard types and keep cubes small. Egg wash helps form a sealed crust.

Q: What’s the difference in results between crescent dough and puff pastry?
A: Puff pastry creates flaky layers and dramatic puff; crescent dough gives a softer, breadier texture and is easier to handle. Puff is more delicate and requires colder handling.

Q: Can I prepare these vegetarian/vegan?
A: Yes. Use plant-based sausages and vegan puff pastry or crescent dough. Bindings like vegan egg wash (aquafaba) can add gloss.

Q: How do I transport pigs in a blanket to a party?
A: Keep them in a single layer in an airtight container; if traveling, place parchment between layers. Reheat at the host’s oven if possible, or bring warm dipping sauce to distract from minor temperature loss.

Q: Why are my pigs soggy on the bottom?
A: Likely overcrowded pan or pastry too warm when placed on the sheet. Try spacing items, preheating the oven, or using a wire rack to encourage airflow.

Serving and presentation ideas

• Cocktail ring: Arrange in a wreath on a large platter with rosemary sprigs and pomegranate seeds.
• Skewered bites: Thread 2–3 mini pigs on short skewers and serve upright in a bread bowl filled with dip.
• Grazing board addition: Pair with cheeses, pickles, olives, crackers, and seasonal fruit for a robust spread.
• Kid-friendly: Serve with ketchup, honey mustard, and pickles on the side — label sauces with small tags for charm.

Image prompt: A party platter shaped like a wreath made of Holiday Pigs in a Blanket, garnished with pomegranate arils, rosemary, and small dipping bowls.

Final checklist before you bake

• Thaw and chill pastry properly.
• Test-bake one piece to calibrate oven time.
• Prepare dipping sauces in advance.
• Use egg wash for shiny, golden crust.
• Have a cooling rack to prevent soggy bottoms and to finish with melted butter/brushed herbs.

Conclusion

Holiday Pigs in a Blanket are reliable crowd-pleasers that you can tailor to fit any holiday mood — classic, rustic, or upscale. They reward careful ingredient choice and attention to temperature more than complicated technique. If you want a wreath-style presentation or further inspiration, check out this detailed wreath guide for assembly tricks and styling: Best Pigs in a Blanket Wreath Recipe – How To Make Pigs in a …. For another creative take and step-by-step photos on a festive pigs-in-a-blanket wreath, see this lovingly photographed tutorial: Pigs in a Blanket Wreath • Bread Booze Bacon.

If you tried this recipe, save it, snap a photo, and share — Holiday Pigs in a Blanket are meant to be eaten with people. Happy baking!

Further reading and related recipes on WeCookRecipe:

• For a light dessert after your holiday spread, try the 2‑ingredient cottage cheese ice cream.
• If you want an anti-inflammatory drink to balance rich appetizers, the 7‑minute anti‑inflammatory smoothie pairs well with a brunch menu.
• When selecting quality proteins and understanding processing impacts on texture, this piece on air-chilled chicken thighs and crispy skin is useful inspiration.

Happy hosting — and may your Holiday Pigs in a Blanket be the first to go.