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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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Is it really a party without pigs in a blanket? We think not! These crowd-pleasing, big-batch Mini Crescent Dogs take just 30 minutes to make with the help of Pillsbury™ Crescent Rolls and cocktail-size sausages. Serve up some flaky, savory Mini Crescent Dogs as perfectly dippable appetizers at your next get-together, and watch as they disappear before your very eyes!
By Pillsbury Kitchens
Updated Mar 28, 2023

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
    Work in batches so the refrigerated dough stays chilled. Make the first 2 dozen crescent dogs using one can of dough before removing the second can from the refrigerator.
  • tip 2
    Space out Mini Crescent Dogs on the baking sheet so they have enough room to rise and expand without touching.
  • tip 3
    Flat cookie sheets are the best option for baking dough, allowing the hot oven air to circulate evenly around the Mini Crescent Dogs. This activates their rise and turns the dough an even golden brown color.
  • tip 4
    Line cookie sheets with parchment paper for easy cleanup.
  • tip 5
    Try setting up a condiment bar to serve with these Mini Crescent Dogs. Set out small bowls of ketchup, chili sauce, your preferred mustard and a creamy horseradish sauce. All of these options will complement the smokiness of the crescent roll mini hot dogs.
  • tip 6
    To make ahead of time, assemble Mini Crescent Dogs as directed in recipe. Place crescent dogs on large ungreased cookie sheets. Do Not Bake. Cover tightly with plastic wrap and refrigerate up to 2 hours; remove plastic wrap and bake as directed.
  • tip 7
    To make and freeze up to 1 month ahead of time, assemble and bake Mini Crescent Dogs as directed. Cool 10 minutes, then place single layer of baked crescent dogs in 1-gallon plastic freezer food storage bags and seal shut. Lay flat in freezer. To reheat, place frozen crescent dogs on large ungreased cookie sheets and 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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