Pigs in a Blanket Recipe: Easy Everything Seasoning Party Snack

Let me paint you a picture: the kitchen is humming, the oven is sending out waves of that irresistible, toasty aroma, and you’re standing there, grinning, as a tray of golden, savory pigs in a blanket with everything seasoning emerges from the oven. The sight alone is enough to make you do a little happy dance—seriously, those puffy, golden-brown blankets flecked with garlic, onion, sesame, and poppy seeds are pure, party-ready magic. You can actually hear the sizzle as you pull them from the tray, and that first bite? Oh my goodness, the buttery pastry shatters slightly, and the warm, juicy sausage inside hits you with comfort food nostalgia and a burst of flavor that’s both familiar and exciting.

The first time I made these, it was a chilly Saturday, and I was craving something fun—something that screamed “game day” but also felt like a throwback to my childhood. My grandma used to make the classic pigs in a blanket, always with a little wink and an extra brush of butter. But let’s face it, I wanted to jazz things up (because who can resist everything seasoning on, well, everything?). Honestly, the moment I tasted the first one hot from the oven, I paused—like, actually stopped in my tracks—and just smiled. There’s something about that savory, garlicky crunch on top that feels like you’ve discovered a secret you want to share with everyone you know.

My family couldn’t keep their hands off these. My kids were sneaking them off the tray before I could even serve them, and even my pickiest eater was asking for seconds. Friends who tried them at a potluck begged for the recipe, and my husband insisted I double the batch for our next movie night. These savory pigs in a blanket with everything seasoning are dangerously easy—you know, the kind of snack that disappears in a blink. They’re perfect for parties, after-school snacks, or really any moment when you want to turn a regular day into something special. If you’re looking for a crowd-pleaser that’s “just fancy enough” but still pure, nostalgic comfort, you’re in the right place. I’ve tested them (ahem, more than once in the name of research), and they’ve earned a spot as a staple for family gatherings and gifting. Get ready—bookmark this one, because you’re going to want to make it again and again!

Why You’ll Love This Pigs in a Blanket Recipe

Let’s be honest: there are a lot of pigs in a blanket recipes out there. But after years of baking, taste-testing (and, yes, sneaking more than a few off the pan myself), I can promise this version is something special. Here’s why this savory pigs in a blanket with everything seasoning recipe deserves a permanent spot in your snack rotation:

• Quick & Easy: You’re looking at less than 30 minutes from start to finish. Perfect for those days when guests pop in or you need a last-minute party snack.
• Simple Ingredients: Nothing fancy here—just crescent dough, mini sausages, butter, and everything seasoning. Most are probably waiting in your fridge and pantry right now.
• Perfect for Every Occasion: These are a slam dunk for game day, birthday parties, picnics, or even a cozy Friday night at home. Trust me, they fit right in everywhere.
• Crowd-Pleaser: Kids love them (they’re bite-sized and fun!), but I’ve never met an adult who could resist either. They disappear fast, so you might want to make a double batch.
• Unbelievably Delicious: The golden, buttery pastry combined with the bold, crunchy everything seasoning is a match made in snack heaven. Each bite is a perfect blend of soft, crisp, salty, and savory.

What makes these pigs in a blanket different? It’s the little details: brushing the dough with butter for that glossy finish, pressing the everything seasoning gently so it sticks (no sneaky seeds falling off), and baking them until just the right amount of golden. The everything seasoning isn’t just an afterthought—it’s the flavor hero here, giving you that bagel-shop vibe in a hand-held snack.

I’ve made these for years, tweaking and testing, and they always hit the spot. They’re the snack you pull out when you want to impress without stress, or when you just want a comforting bite that reminds you of good times. It’s the kind of recipe that makes you close your eyes, sigh, and reach for another—no shame, just pure joy. Comfort food, but with a little twist that makes everyone ask, “What’s your secret?”

What Ingredients You Will Need for Savory Pigs in a Blanket with Everything Seasoning

This pigs in a blanket recipe is all about simple, reliable ingredients that pack punchy flavor. You don’t need to hunt down anything fancy—these are pantry and fridge staples for most of us, with a couple of easy upgrades to make them sing. Here’s what you’ll need:

• Refrigerated Crescent Roll Dough (1 can, about 8 oz/226 g): The classic shortcut for that soft, flaky, buttery blanket. I’ve tried several brands—Pillsbury is always a safe bet for the best rise and flavor.
• Mini Smoked Sausages or Cocktail Wieners (1 package, about 14 oz/400 g): Look for little smokies or cocktail franks. Beef, turkey, chicken, or veggie versions all work—just pick your favorite.
• Unsalted Butter (2 tbsp/28 g, melted): Brushed over the wrapped rolls for that golden, glossy finish and to help the seasoning stick. Salted butter works in a pinch, but watch your salt level.
• Everything Bagel Seasoning (about 2 tbsp/16 g): The star here! You can buy ready-made (Trader Joe’s or Aldi’s blends are excellent), or make your own by mixing sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt.
• Egg Wash (Optional): 1 large egg beaten with 1 tablespoon (15 ml) water—gives an extra shiny look, but you can skip if you’re brushing with butter (I do both if I’m feeling fancy!).

Ingredient Tips:

• For dairy-free: Use vegan butter and check your crescent dough (some store brands are dairy-free).
• For gluten-free: Look for gluten-free crescent dough or use gluten-free puff pastry—works just as well!
• For spice: Add a pinch of crushed red pepper or smoked paprika to your everything seasoning.
• If you want a homemade touch: Make your own everything seasoning—just mix equal parts sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. Adjust to your taste (I like a little extra garlic, personally).
• For a vegetarian version: Use plant-based sausages or veggie dogs—just slice them to cocktail size.

You can absolutely get creative here. If you want to switch up the protein, try chicken apple sausages, andouille, or even veggie-based sausages. I’ve even wrapped cheese sticks for a fun twist! The beauty of this pigs in a blanket recipe is its flexibility—whatever you have on hand, you can make it work.

Equipment Needed

One of the best things about this pigs in a blanket recipe is how little equipment you really need. Here’s what I reach for every time:

• Baking Sheet: A standard rimmed baking sheet works perfectly. If you have a nonstick one, even better—less cleanup!
• Parchment Paper or Silicone Baking Mat: Keeps your pigs in a blanket from sticking and makes cleanup a breeze. (Trust me, you don’t want to be prying melted cheese or stuck pastry off your pan.)
• Sharp Knife or Pizza Cutter: For slicing the crescent dough into strips. Pizza cutters glide right through without dragging the dough.
• Pastry Brush: For brushing melted butter or egg wash over the tops. I’ve used the back of a spoon in a pinch, but a brush is handier.
• Small Bowl: For melting butter or whisking the egg wash.
• Measuring Spoons: For portioning out your everything seasoning.

If you don’t have parchment, rub a little oil or butter on your baking sheet. No pastry brush? Use a clean finger or a small spoon. I’ve even made these at a friend’s house using just foil and a butter knife—so don’t sweat it if your kitchen isn’t fully stocked. (Oh, and if you’re in a rush, one pan is all you need—just give it a quick rinse between batches.)

Quick cleanup tip: If you use a silicone baking mat, toss it in the dishwasher after. For knives and cutters, a rinse right after use keeps dough from sticking. And honestly, these tools are so basic, you probably already have them tucked in your kitchen drawers.

How to Make Savory Pigs in a Blanket with Everything Seasoning

1. Preheat and Prep: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This step keeps the pigs in a blanket from sticking and makes everything easier to clean up.
2. Prepare the Dough: Open your can of refrigerated crescent roll dough (8 oz/226 g) and gently unroll it onto a lightly floured surface. Separate along the perforated lines. If you want smaller pigs in a blanket, cut each triangle in half lengthwise with a pizza cutter or sharp knife.
   
   Prep tip: If the dough tears, just pinch it back together. Cold dough is easier to handle, so keep it refrigerated until you’re ready to use.
3. Wrap the Sausages: Take one mini sausage or cocktail wiener (about 14 oz/400 g package) and place it at the wide end of a dough triangle. Roll it up tightly, pinching the seam closed, and place seam-side down on your prepared baking sheet. Repeat with the rest.
   
   Sensory cue: The dough should wrap snugly but not squeeze the sausage—think “cozy blanket” not “straightjacket.”
4. Butter and Season: Melt 2 tablespoons (28 g) unsalted butter in a small bowl. Using a pastry brush, gently brush each wrapped pig in a blanket with the melted butter.
   
   Optional: For extra shine, brush with a beaten egg (1 large egg + 1 tablespoon/15 ml water) before the butter.
   
   Sprinkle about 2 tablespoons (16 g) everything bagel seasoning over the tops. Press lightly so it sticks.
   
   Troubleshooting: If the seasoning falls off, brush a little more butter or egg wash and try again.
5. Bake: Slide the tray into your preheated oven and bake for 12–15 minutes, or until the dough is golden brown and puffed. (Check at 12 minutes—every oven is a little different.) The kitchen should smell absolutely amazing!
   
   Warning: Don’t overbake or the bottoms might get too dark. If they’re browning too quickly, tent loosely with foil.
6. Cool Slightly and Serve: Let the pigs in a blanket cool on the baking sheet for 2–3 minutes (they’ll be super hot inside!). If any cheese oozed out, just tuck it back in or snack on the crispy bits—chef’s privilege.
7. Serve: Transfer to a platter and watch them disappear! Serve with your favorite dips: yellow mustard, spicy brown mustard, sriracha mayo, or honey mustard are all delicious.

Efficiency tip: Want to prep ahead? Assemble and refrigerate the unbaked pigs in a blanket, covered, for up to 4 hours. Bake just before serving for maximum flakiness.

Cooking Tips & Techniques for the Best Pigs in a Blanket

I’ve made (and eaten) a lot of pigs in a blanket in my day. Here are the tips that make all the difference between “pretty good” and “can’t-stop-eating-them”:

• Don’t Overfill the Dough: If you try to wrap too much sausage or add cheese, you risk blowouts. Keep it snug but not bursting.
• Press Down the Seasoning: Gently press the everything seasoning into the buttered dough. Otherwise, it falls right off after baking (been there, swept that off the floor).
• Space Them Out: Leave at least 1 inch (2.5 cm) between each pig in a blanket on the baking sheet. Crowding leads to soggy sides.
• Chill Before Baking (Optional): If you have time, pop the tray in the fridge for 10 minutes before baking. Cold dough puffs up better and holds the shape.
• Rotate the Pan: Halfway through baking, give the tray a spin. Most ovens have hot spots, and this keeps browning even.
• Watch the Bake Time: Ovens vary. Start checking at 12 minutes—when the tops are golden and you smell that toasty aroma, they’re ready.
• Cheese Caution: If you add cheese, tuck it inside the dough so it doesn’t leak out and burn.
• Multitasking: Melt your butter while the oven preheats, and prep your dips while the pigs in a blanket bake.

My first few tries, I crowded the pan (rookie mistake) and ended up with soggy sides. Now, I always use two trays if I’m doubling the batch. If you ever forget the egg wash, no worries—the butter does most of the heavy lifting. These little tweaks make all the difference!

Variations & Adaptations for Every Taste

One of the joys of this pigs in a blanket recipe is how easy it is to customize. Here are some of my favorite ways to switch things up:

• Cheesy Pigs in a Blanket: Add a thin slice of cheddar or pepper jack before wrapping the sausage. It melts inside for an ooey-gooey surprise (just don’t overstuff).
• Spicy Kick: Brush the inside of the dough with a little sriracha or spicy mustard before rolling. Or use jalapeño sausages for extra heat.
• Gluten-Free or Dairy-Free: Use gluten-free crescent dough or puff pastry (a few brands are popping up in stores now). For dairy-free, sub in vegan butter and check your sausage ingredients.
• Vegetarian: Use plant-based sausages or even roasted veggies (like thick-cut mushrooms or asparagus) in place of meat.
• Mini Everything Bagel Dogs: Wrap full-sized hot dogs and cut into thirds after baking for bite-sized party snacks.
• Seasonal Flavors: For fall, sprinkle pumpkin seeds on top with the everything seasoning. In summer, try sun-dried tomato sausage and basil in the wrap.

One personal favorite? I once swapped the everything seasoning for a blend of parmesan, garlic powder, and Italian herbs—total hit at our family pizza night. Don’t be afraid to experiment. If you have dietary restrictions or just want to mix things up, this pigs in a blanket recipe is your playground!

Serving & Storage Suggestions

For best results, serve these pigs in a blanket hot from the oven—crisp, buttery, and begging to be dipped. Pile them high on a platter, sprinkle with a little extra everything seasoning, and watch them vanish. If you’re serving at a party, keep them warm on a low oven (200°F/93°C) until guests arrive.

Pair with classic yellow mustard, spicy brown mustard, ketchup, or a tangy honey-mustard dip. For a fun twist, try a creamy ranch or sriracha mayo. They’re great alongside chips, pickles, or a crunchy veggie tray.

Leftovers (if you have any!) store well in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 8–10 minutes until warmed through and crisp again. They don’t freeze as well as some snacks, but you can freeze the unbaked, assembled pigs in a blanket—just thaw and bake as usual. The flavors actually get even stronger the next day, so don’t be surprised if the seasoning is even more pronounced after a night in the fridge.

Nutritional Information & Benefits

Each serving (about 2 pigs in a blanket) comes in around 180–220 calories, with 10–12 g fat, 12–14 g carbs, and 6–8 g protein (varies depending on brand of sausage and dough). Everything bagel seasoning adds flavor without piling on extra calories. Crescent dough is lower in sugar than most snacks, and you can opt for turkey or chicken sausages for a leaner bite.

This pigs in a blanket recipe can be made gluten-free or dairy-free with the right swaps. Watch for allergens in the sausages (some contain milk or soy) and the seasoning blend (sesame, wheat). For a lighter approach, use reduced-fat dough or swap in veggie dogs. Personally, I see these as an occasional treat—a party snack that satisfies without going overboard. And hey, a little comfort food is good for the soul!

Conclusion

If you’re searching for a savory, crave-worthy party snack that’s as fun to make as it is to eat, this pigs in a blanket recipe with everything seasoning is your answer. It’s easy, flexible, and guaranteed to bring smiles—whether you’re hosting friends, feeding a hungry family, or just treating yourself after a long week. You can riff on the flavors, swap the fillings, or dress them up for every season.

Honestly, these are the kind of snacks that turn a regular gathering into a memory. I love how they spark joy and conversation, and I bet they’ll become your new go-to, too. Give them a try, put your own spin on them, and let me know how they turned out! Leave a comment, tag me if you share your creation, and don’t forget to pin this recipe for your next craving. Happy baking, and may your kitchen always smell this good!

FAQs About Savory Pigs in a Blanket with Everything Seasoning

Can I make pigs in a blanket ahead of time?

Absolutely! Assemble them, cover, and refrigerate for up to 4 hours before baking. Bake just before serving for the crispiest texture.

Can I freeze pigs in a blanket?

You can freeze them unbaked on a parchment-lined tray, then transfer to a freezer bag. Bake from frozen, adding 2–3 extra minutes to the bake time.

What kind of sausages work best?

Mini smoked sausages (little smokies) are classic, but beef, turkey, chicken, or veggie cocktail sausages all work beautifully. Choose your favorite!

How do I keep the seasoning from falling off?

Brush the dough with melted butter or egg wash and press the seasoning gently into the top. This helps it stick and gives you that signature crunch.

Can I make these gluten-free or dairy-free?

Yes! Use gluten-free crescent dough and check your sausage ingredients. For dairy-free, use plant-based butter and dough—easy swaps, same great flavor.

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