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Mini Crescent Dogs

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Mini Crescent Dogs
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  • Prep 15 min
  • Total 30 min
  • Ingredients 2
  • Servings 48
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It’s just not a party without pigs in a blanket! These big-batch, crowd-pleasing mini crescent dogs are ideal for any occasion and come together with just two ingredients. We'll show you how to make pigs in a blanket with crescent rolls, made easy with Pillsbury™ Crescent Rolls and cocktail-size sausages. How long do you cook pigs in a blanket? You just need 15 minutes of prep and 15 minutes of bake time for flaky, savory and perfectly dippable appetizers.
By Pillsbury Kitchens
Updated Jan 27, 2021

Ingredients

Steps

  • 1
    Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
  • 2
    Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
  • 3
    Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Tips from the Pillsbury Kitchens

  • tip 1
    Refrigerated dough likes to stay chilled, so work in batches, making the first 2 dozen crescent dogs (from one can of dough) before taking the second can out of the refrigerator.
  • tip 2
    Give each dough-wrapped dog enough room to rise without bumping into each other.
  • tip 3
    Flat cookie sheets are better for baking doughs—the hot oven air will circulate more evenly around the crescent-wrapped dogs, activating their rise and making them an even golden brown.
  • tip 4
    Line cookie sheets with cooking parchment paper for easier clean up.
  • tip 5
    Create a little condiment bar for serving: set out small bowls of ketchup, chili sauce, your favorite mustard, even a creamy horseradish sauce. They all will complement the smokiness of the mini sausages or hot dogs.
  • tip 6
    To Make Ahead: Assemble crescent dogs as directed in recipe. Place crescent dogs on large ungreased cookie sheets. Do Not Bake. Cover tightly with plastic wrap. Refrigerate up to 2 hours. Remove plastic wrap; bake as directed in recipe.
  • tip 7
    To Freeze Ahead: Assemble and bake crescent dogs as directed in recipe. Cool 10 minutes. Place baked crescent dogs in single layer in 1-gallon plastic freezer food storage bags; seal. Lay flat in freezer. Freeze up to 1 month. To Reheat, place frozen crescent dogs on large ungreased cookie sheets; loosely cover with foil. Bake at 325°F for 14 to 16 minutes or until heated through.

Nutrition Information

60 Calories, 4g Total Fat, 2g Protein, 5g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Snack
Calories
60
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
5mg
2%
Sodium
230mg
10%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • While these bite-sized snacks are best served as an appetizer, we’ve got an entrée you can to try too! Another name used for mini crescent dogs is “pigs in a blanket.” In the United States, “pigs in a blanket” often refers to hot dogs or sausages wrapped in biscuit or croissant dough and baked. (Fun fact: National Pigs in a Blanket Day is celebrated worldwide on April 24.) In the United Kingdom, pigs in a blanket are small sausages, or chipolatas, wrapped up in bacon. The first written record of pigs in a blanket is in Betty Crocker’s™ Cook Book for Boys and Girls in 1957. Looking to wrap up more appetizers in crescent dough? Browse all of our crescent appetizer recipes for more ideas.
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