Why You’ll Love This Recipe
Holiday Pigs in a Blanket are the perfect combination of nostalgic comfort and festive flair. These bite-sized appetisers feature savoury little sausages wrapped in buttery pastry, baked until golden and irresistibly crisp. What makes them especially suited to the holiday season is how effortlessly they adapt to seasonal flavours—herbs, cheeses, seeds, or even a cranberry glaze can elevate them from simple snacks to standout party favourites. I once brushed the pastry with a touch of maple butter before baking, and the subtle sweetness paired beautifully with the sausages. Whether served at a Christmas party, family gathering, or New Year’s celebration, these delightful bites never fail to disappear quickly from the platter.
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Holiday Pigs in a Blanket: A Festive, Crowd-Pleasing Classic with a Seasonal Twist
- Total Time: 25 mins
- Yield: 24 pieces
- Diet: Halal
Description
A festive holiday twist on classic pigs in a blanket—mini sausages wrapped in flaky dough, baked until golden, and perfect for parties and gatherings.
Ingredients
- 1 package (8 oz) refrigerated crescent roll dough or puff pastry
- 24 mini cocktail sausages (beef or chicken)
- 1 egg, beaten (for egg wash)
- 1 tbsp melted butter (optional)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried parsley or sesame seeds (optional garnish)
- Ketchup, mustard, or honey mustard for serving
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll crescent dough or puff pastry and cut into thin strips.
- Wrap each mini sausage with a strip of dough, spiraling slightly.
- Place wrapped sausages seam-side down on the prepared baking sheet.
- Brush with beaten egg. Optionally brush with melted butter and sprinkle with garlic powder or parsley.
- Bake for 12–15 minutes, or until golden brown and puffed.
- Serve warm with dipping sauces.
Notes
- Use puff pastry for a flakier, more elegant version.
- Add a slice of cheese before wrapping for extra indulgence.
- Can be assembled ahead and refrigerated until baking.
- Sprinkle everything bagel seasoning for a savory holiday twist.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Mini sausages
These form the savoury, juicy centre of the dish. Their size makes them ideal for finger food and ensures they cook evenly.
Puff pastry or crescent dough
Provides a flaky, golden crust around each sausage. Puff pastry creates a more delicate texture, while crescent dough offers a softer, richer bite.
Egg wash
A simple mixture brushed onto the pastry to create a glossy, golden finish during baking.
Sesame or poppy seeds
Optional but festive, adding both texture and a bakery-style look to the finished bites.
Fresh herbs
Rosemary or thyme adds aroma and a seasonal touch, pairing well with the buttery pastry and savoury sausages.
Cranberry sauce or mustard (for serving)
Dips like mustard or cranberry sauce brighten each bite and add a layer of tangy sweetness or heat.
Directions
Preheat your oven and line a baking sheet with parchment paper. Cut the pastry into strips sized to wrap around each mini sausage. If using herbs, sprinkle them lightly over the dough before wrapping for added festive flavour. Roll each sausage in a strip of pastry, sealing the edge by gently pressing it closed. Arrange them seam-side down on the prepared baking sheet.
Brush the tops with egg wash to promote a golden, glossy exterior. Add a sprinkle of sesame or poppy seeds if desired for extra texture and decoration. Bake until the pastry is puffed, crisp, and deeply golden. Allow them to cool slightly before transferring to a serving platter. Pair with dipping sauces such as mustard, cranberry sauce, or a creamy aioli to complement the savoury richness.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 8–10 people as an appetiser.
Preparation time: 10 minutes
Cooking time: 12–15 minutes
Total time: About 25 minutes
Storage/reheating
Refrigerate leftovers in an airtight container for up to three days. To reheat, place them in a 180°C (350°F) oven for 6–8 minutes to restore crispness. Avoid microwaving, as the pastry can become soft. You can also freeze unbaked pigs in a blanket—freeze on a tray until firm, then store in a sealed container. Bake directly from frozen, adding a few extra minutes to the baking time.
Variations and Customizations
Herbed Holiday Pigs
Sprinkle fresh thyme or rosemary inside the pastry for a fragrant, festive twist.
Cheesy Pigs in a Blanket
Add a thin slice of cheddar or Swiss cheese before rolling for gooey richness.
Everything-Seasoned Pigs
Dust the tops with everything bagel seasoning for a bold, crunchy finish.
Spicy Pigs in a Blanket
Use jalapeño sausages or add a thin smear of spicy mustard inside the dough.
Cranberry-Glazed Pigs
Brush the tops with a light cranberry glaze during the last few minutes of baking for a sweet–tangy sheen.
Pretzel-Wrapped Pigs
Dip dough-covered sausages in a baking soda solution and sprinkle with coarse salt before baking for a soft-pretzel style version.
Garlic Butter Pigs
Brush with garlic butter immediately after baking for extra flavour.
Vegan Holiday Pigs
Use plant-based sausages and vegan puff pastry; the result is still flaky and satisfying.
Puff Pastry Spirals
Slice puff pastry into long strips, wrap sausages in a spiral, and bake for a decorative look.
Mini Wreath Arrangement
Arrange pigs in a circular wreath shape and serve with a bowl of cranberry mustard in the centre.
FAQs
Can I make these ahead of time?
Yes, assemble and refrigerate for up to 24 hours before baking.
Should I thaw puff pastry before using it?
Yes, thaw just until pliable for easy rolling and cutting.
Can I freeze pigs in a blanket?
Absolutely—freeze before baking and cook directly from frozen.
Do I need to cook the sausages first?
No, mini sausages typically cook through while wrapped in pastry.
What dips pair best?
Honey mustard, Dijon, cranberry sauce, aioli, or spicy ketchup.
Can I make them larger?
Yes, use full-sized sausages and larger pastry strips.
Why is my pastry not browning?
It may need more egg wash or a slightly higher oven temperature.
Can I use biscuit dough?
Yes, it creates a thicker, more bread-like version.
Can I air fry them?
Yes, air fry at 190°C (375°F) for 8–10 minutes.
How do I prevent the rolls from unravelling?
Place them seam-side down and gently press the seams to seal.
Conclusion
Holiday Pigs in a Blanket are the ultimate festive appetiser—simple to prepare, universally loved, and endlessly customisable. Their buttery pastry, savoury sausage centre, and beautiful holiday flair make them a must-have addition to any seasonal gathering. Whether you’re hosting a large party or preparing a cosy family dinner, these festive bites bring warmth, fun, and delicious comfort to the holiday table.
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