Glazed Pigs in a Blanket bring a sweet and savory upgrade to the classic appetizer everyone loves. With buttery crescent dough and a flavorful glaze, they’re irresistible straight from the oven.
These bite-sized treats are ideal for parties, game day, or quick snacks. The tangy-sweet glaze sets them apart, making each bite more than just nostalgic—it’s completely crave-worthy.
Flavor-Boosted Essentials for Glazed Pigs in a Blanket
- Lit’l Smokies – These mini smoked sausages deliver juicy, meaty bites in every roll, creating the heart of the appetizer.
- Crescent roll dough – Buttery and flaky, this dough wraps around the sausages, puffing into golden pillows that hold everything together.
- Unsalted butter – Melted and infused with seasonings, it forms the rich base of the glaze, coating each piece in golden, flavorful sheen.
- Minced dried onion – Adds a mild, savory kick that balances the glaze’s richness.
- Dijon mustard – Brings a tangy depth that cuts through the buttery layers and complements the sausage.
- Poppy seeds & sesame seeds – These add nutty flavor and a bit of crunch to the soft pastry surface.
- Worcestershire sauce – Introduces umami complexity that elevates the savory notes.
- Garlic powder – Rounds out the glaze with a warm, garlicky aroma.
Wrapping and Glazing: A Quick Glance at the Steps
Begin by preheating your oven and lining sheet trays with parchment. Dry the Lit’l Smokies to ensure crisp wrapping. Unroll and cut the crescent dough into long strips, wrapping each sausage neatly.
Whisk together the butter glaze with all its savory mix-ins, then generously brush it over the wrapped sausages. Bake until puffed and golden, then serve warm for the best texture and flavor.
Sweet-Savory Secrets: Tips & Twists for the Best Bites
For an extra kick, swap Dijon for spicy brown mustard or add a pinch of cayenne to the glaze. If you’re out of sesame or poppy seeds, everything bagel seasoning works beautifully.
These can also be made with cheddar-stuffed Lit’l Smokies for a cheesy core. Want to make them heartier? Use puff pastry instead of crescent dough for a flakier finish with more buttery layers.
Make-ahead fans will love that these can be assembled and refrigerated a few hours before baking—just don’t glaze until right before they hit the oven.
Keeping Them Fresh: Storing and Reheating Tips
Leftovers should be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 300°F oven for about 8 minutes to re-crisp the dough.
They also freeze beautifully. After baking and cooling, arrange them in a single layer on a tray to flash-freeze. Transfer to a freezer bag, and when you’re ready, reheat straight from frozen at 350°F for 10–12 minutes.
Golden Glazed Mini Pigs
Ingredients
- ¼ teaspoon garlic powder
- ½ teaspoon sesame seeds
- ½ teaspoon dijon mustard
- ¾ teaspoon minced dried onion
- 8- ounce can crescent roll dough
- ½ teaspoon Worcestershire sauce
- 24 Lit’l Smokies
- 4 tablespoons unsalted butter melted
- ½ teaspoon poppy seeds
Instructions
- Preheat your oven to 375°F and line baking sheets with parchment paper; set aside.
- Thoroughly dry the Lit’l Smokies using paper towels to ensure proper dough adhesion.
- Unroll the crescent dough and divide each triangle into three elongated pieces.
- Position one sausage at the narrow end of each dough triangle and roll snugly. Arrange them on the prepared baking sheets, ensuring adequate spacing between each.
- In a separate bowl, combine melted butter with dried onion, dijon mustard, poppy seeds, sesame seeds, Worcestershire sauce, and garlic powder.
- Generously brush the prepared glaze over the tops of each wrapped sausage, using the entire mixture.
- Bake for 11 to 12 minutes, or until the pastry is a light golden brown.
- Allow to cool briefly before serving immediately.
Notes
Choose your favorite variety of Lit’l Smokies for a customized taste.
These bites are freezer-friendly—consult freezing guidelines above if needed.
Recipe can be doubled effortlessly for larger gatherings.
