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Mini Crescent Dogs

Mini Crescent Dogs
  • Prep 15 min
  • Total 30 min
  • Ingredients 2
  • Servings 48
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.
Updated January 27, 2021
Make With
Make With
Pillsbury Crescents

Ingredients

  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 48 cocktail-size smoked link sausages or hot dogs (from two 14-oz packages)

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.

  • 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.
  • Give each dough-wrapped dog enough room to rise without bumping into each other.
  • 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.
  • Line cookie sheets with cooking parchment paper for easier clean up.
  • 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.
  • 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.
  • 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 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.

  • 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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