Everything Bagel Pigs in a Blanket
Everything bagel seasoning and a little cream cheese create these flavor-packed Everything Bagel Pigs in a Blanket. Mix up a couple of 3-ingredient dipping sauces for a super fun and easy appetizer.
Servings: 24 pigs in a blanket
- 8 ounce tube crescent roll dough
- 8 teaspoons cream cheese softened (I use the kind in the tub - spreads easier)
- 24 mini smoked sausages like Lit’l Smokies
- 2 tablespoons melted butter or egg wash – see Recipe Notes
- 2 tablespoons everything bagel seasoning
Optional 3-Ingredient Dipping Sauces
Honey-Mustard Dipping Sauce
- ¼ cup mayonnaise
- ¼ cup Dijon or stone ground mustard
- 3 tablespoons honey
Smoky BBQ Ranch Dipping Sauce
- ½ cup Ranch salad dressing I like Litehouse Homestyle Ranch
- 2 tablespoons BBQ sauce I like Kinders or Stubbs
- ¼ teaspoon smoked paprika
Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 375 degrees F.
Unroll the crescent dough and separate into triangles at the perforations. I find it easiest to do this by running along the perforation with a sharp knife and then gently pulling the triangles apart. Spread each of the 8 dough triangles with a thin layer (about 1 teaspoon) of softened cream cheese. Use a sharp knife to cut each triangle into 3 smaller triangles for a total of 24. You might find it easier to slice through the cream cheese coated dough if you rinse the knife with hot water and wipe it dry periodically.
Pat one of the mini sausages dry with a paper towel and place it at the larger end of one of the triangles of dough. Roll the sausage up in the dough all the way up to the skinny tip. Arrange seam side down and 1 – to 2- inches apart on the prepared baking sheet. Repeat with remaining sausages and dough.
Brush the tops and exposed sides of dough with the melted butter (for egg wash see Notes section below) then sprinkle each with about 1/4 teaspoon of the everything bagel seasoning.
Bake in the preheated oven for 15 minutes, or until golden brown. Serve immediately with optional dipping sauces or just plain yellow mustard and ketchup.
Crescent roll dough is easier to work with when it is very cold. Pop it open and slice it into triangles as soon you take it out of the fridge.
You need 24 mini sausages for this recipe. One 14 ounce package of Lit'l Smokies contains about 36 so there will be 12 (give or take) leftover. If you'd like to double the recipe you'll need more than one package.
If preferred, you can brush the dough with an egg wash instead of melted butter. Just whisk 1 egg with 2 teaspoons water in a small bowl.
Optional dipping sauces were not included in nutritional calculation.
Serving: 1piece | Calories: 72kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 248mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 38IU | Calcium: 3mg | Iron: 1mg