Irresistible Glazed Pigs in a Blanket Recipe in 30 Minutes

I’ll never forget the first time I brought these glazed pigs in a blanket to my nephew’s birthday party – they disappeared faster than the presents were unwrapped! There’s something magical about that sweet-tangy glaze hugging crispy, golden dough-wrapped sausages that makes people go wild. What I love most (besides the deliciousness) is how ridiculously easy they are to make. Just a few simple ingredients, minimal prep, and you’ve got a crowd-pleasing appetizer that works for game day, potlucks, or anytime you need a reliable party snack. The glaze is the real star – that perfect balance of honey sweetness with just enough mustard and soy sauce kick to keep you reaching for “just one more.”

Why You’ll Love These Glazed Pigs In a Blanket

Let me tell you why these little guys steal the show every time:

• They’re ready in under 30 minutes – perfect for last-minute guests or sudden snack attacks
• Only 6 simple ingredients you probably have right now
• That sticky-sweet glaze will have people licking their fingers (I’ve seen it happen!)
• They disappear faster than you can say “party appetizer” – I always make double batches
• Even picky eaters can’t resist them – kids and adults alike go crazy for these

Ingredients for Glazed Pigs In a Blanket

Here’s what you’ll need to make these irresistible bite-sized treats (and trust me, you don’t want to skip any of these!):

• 1 package (14 oz) mini smoked sausages – precooked is safest and easiest (I use Lit’l Smokies but any brand works)
• 1 can (8 oz) refrigerated crescent dough – the kind that comes in sheets is best, but regular triangles work too
• 1/4 cup honey – the good sticky stuff, not the fake syrup
• 2 tablespoons packed brown sugar – dark brown gives the best caramel flavor
• 1 tablespoon Dijon mustard – this is the magic that balances the sweetness
• 1 teaspoon soy sauce – just a splash adds that umami depth

Pro tip: Don’t try to substitute the crescent dough with biscuits – the texture won’t be the same! This combination is what gives that perfect crisp outside with the tender inside.

Equipment You’ll Need

Gather these trusty kitchen tools before diving in (no fancy gadgets required!):

• Baking sheet – standard half-sheet size works perfectly
• Parchment paper – because nobody likes scrubbing sticky pans
• Small bowl – for whisking up that glorious glaze
• Pastry brush – silicone works best for easy cleanup

That’s it! You probably already have everything in your kitchen right now – I love recipes that don’t require special equipment.

How to Make Glazed Pigs In a Blanket

Okay, let’s get these little flavor bombs rolling! I’ve made this recipe dozens of times, and I promise – once you get the hang of wrapping those sausages, everything else is a breeze.

Step 1: Prep the Dough and Sausages

First things first – crank that oven to 375°F (190°C) so it’s nice and hot when we’re ready to bake. Now grab your crescent dough (don’t peel the wrapper yet – trust me, it’s easier to handle cold!). Unroll it gently on a clean surface – if you got the kind with perforated triangles, you’ll see those handy lines.

Here’s my favorite trick: use a pizza cutter or sharp knife to cut each triangle into 3 smaller triangles. They don’t have to be perfect – rustic is charming! Now take one mini sausage and wrap it snugly in a dough triangle, starting at the wide end and rolling toward the point. Give it a little pinch at the end to seal – this keeps them from unraveling in the oven.

Space them about an inch apart on your parchment-lined baking sheet. They’ll puff up a bit, so don’t crowd them!

Step 2: Bake Until Golden

Pop those beauties in the oven and set your timer for 12 minutes. This is when I usually clean up my workspace – the dough scraps make excellent chef’s snacks! At 12 minutes, peek through the oven window – you want them to be golden brown, like perfectly toasted marshmallows.

They might need another 2-3 minutes depending on your oven. Watch closely – the difference between golden and overdone happens fast! When they’re ready, pull them out (but leave the oven on) and let them rest while you make the magic glaze.

Step 3: Make the Glaze

Grab your small bowl and whisk together the honey, brown sugar, Dijon mustard, and soy sauce. I like to microwave it for 10 seconds just to help the sugar dissolve – but don’t overheat! Give it a good stir until it’s smooth and glossy.

Quick taste test? Oh yes! The glaze should have that perfect balance – sweet from the honey, rich from the brown sugar, with just enough mustard tang and soy sauce depth to keep things interesting. Adjust if needed – sometimes I add an extra teaspoon of mustard if I’m feeling feisty!

Step 4: Glaze and Finish Baking

Now comes the fun part! Using your pastry brush (or a spoon if you’re in a pinch), brush that gorgeous glaze all over each pig in a blanket. Get the tops, sides – don’t be shy! The glaze will pool a bit at the bottom, which just means extra sticky goodness.

Pop them back in the oven for 2-3 minutes – just until the glaze sets and gets that irresistible shiny finish. Careful pulling them out – that glaze is hot! Let them cool just enough so you don’t burn your tongue (though I won’t judge if you can’t wait).

Pro tip: I sometimes sprinkle these with sesame seeds or everything bagel seasoning right after glazing for extra crunch – pure heaven!

Tips for Perfect Glazed Pigs In a Blanket

After making these dozens of times (and learning from my mistakes!), here are my can’t-miss tips:

• Space those sausages! Give them breathing room on the baking sheet – overcrowding makes steam instead of crispiness
• Don’t rush the glaze – that extra 2 minutes in the oven transforms it from wet to glossy perfection
• Serve warm, always! They’re still tasty at room temp, but that first bite of warm, sticky-sweet goodness is divine
• Double the glaze if you’re feeling extra – I always keep some aside for dipping (no shame!)
• Use fresh dough – expired crescent rolls won’t puff properly (learned this hard way!)

Trust me – follow these simple tricks and you’ll be the hero of every potluck!

Serving Suggestions

Oh, the possibilities are endless with these little flavor bundles! I love serving them with extra mustard dip for the tang-lovers in the crowd (just mix equal parts mayo and Dijon). For game day? Arrange them around a bowl of spicy pickles – the crunch cuts through the richness perfectly. And when I’m feeling fancy, I’ll add a colorful veggie tray to balance things out. Honestly though? They usually disappear straight from the baking sheet before I can even plate them properly!

Storage and Reheating

Here’s the good news – if by some miracle you have leftovers (it’s happened maybe twice in my house), they keep beautifully! Just pop them in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat them in a 350°F oven for about 5 minutes – this brings back that perfect crisp texture. Avoid the microwave unless you like soggy blankets (been there, learned that lesson!). Pro tip: I sometimes brush on a little extra glaze before reheating for that fresh-baked shine.

Nutrition Information

Okay, let’s talk numbers – but remember, these are just estimates because let’s be real, who stops at exactly two pieces? (Not me!) Per serving (that’s 2 cute little piggies):

• 120 calories – totally worth every one
• 7g fat – but most comes from those tasty sausages
• 11g carbs – mainly from that irresistible dough and glaze
• 4g protein – see? They’re practically health food!

Just between us, I never actually count when I’m eating these at parties. Sometimes nutrition is about joy, and these little guys deliver that by the handful!

Frequently Asked Questions

Can I use puff pastry instead of crescent dough?

Absolutely! Puff pastry gives these a lovely flaky texture – just keep an eye on them because they tend to bake faster than crescent dough. I’d start checking at around 8 minutes. The glaze still works perfectly, though you might want to go lighter since puff pastry soaks it up more. My favorite trick? Sprinkle some grated Parmesan on the pastry before wrapping for an extra flavor boost!

Can I make these ahead?

Oh, I’ve totally been there – needing to prep party food ahead of time! Here’s what works best: wrap all your sausages in dough and arrange them on the baking sheet, then cover tightly with plastic wrap and refrigerate for up to 8 hours. When you’re ready, bake as usual and make the glaze fresh. The dough might need an extra minute or two if it’s super cold. Just don’t glaze them ahead – that beautiful shine turns sticky if it sits too long!

Is there a substitute for soy sauce?

For sure! Worcestershire sauce works beautifully (use about 3/4 teaspoon since it’s stronger). If you’re avoiding soy altogether, try a pinch of smoked paprika or even a dash of balsamic vinegar for depth. I’ve even used hoisin sauce in a pinch – just reduce the brown sugar slightly since it’s sweeter. The glaze is wonderfully forgiving, so don’t stress if you need to make swaps!

Ready to Make Glazed Pigs In a Blanket?

Alright, you’ve got all the secrets now – time to roll up those sleeves and make some magic! I can practically smell that sweet-tangy glaze already. When you whip up your batch (and I know you will!), do me a favor – snap a pic of those golden beauties and tag me. There’s nothing I love more than seeing your creations!

And hey – if you tweak the recipe with your own special twist? I want to hear about it! Maybe you added a sprinkle of chili flakes for heat or swapped in maple syrup instead of honey. Whatever you do, drop a comment to let me know how it turned out. Your feedback helps other home cooks too – we’re all in this delicious journey together. Now go forth and blanket those pigs – your next party guests are going to lose their minds over these!

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