These pretzel pigs in a blanket are a simple way to take the party favorite to the next level. They’re a great appetizer that is perfect for a party, or game day!
These pretzel pigs in a blanket are great for serving any time of the year, whether you want them for a fun appetizer as you celebrate ringing in the New Year, or as you cheer on your favorite sports team watching a game. They’re going to become your new favorite party staple in no time.
When I recently made pigs in a blanket for the umpteenth time, I wondered if there was a way to turn the delicious bite sized treats into mini pretzel dogs, and decided to test it out. Thankfully I was right, and I made the easiest pretzel pigs in a blanket in the world for you – still using crescent roll dough.
You boil the little bites in a pot of water and baking soda before baking them to give them their traditional crunchy exterior, chewy interior that we love from soft pretzels, and the result is marvelous. The perfect easy appetizer that everyone will gobble down in no time.
Serve them with your favorite pretzel or hot dog toppings like dijon mustard sauce, ketchup, beer cheese dip, cheese sauce, etc.
- Cocktail Franks – also called Lit’l Smokies Smoked Sausages
- Crescent Roll Sheets – or Crescent Roll Dough
- Water – this is used for boiling the pretzels, and a little added to the egg wash.
- Baking Soda – Baking Soda added to boiling water is what makes pretzels into pretzels, with their chewy texture.
- Egg – To make an egg wash for brushing on the pretzels, if you want to. The pretzel dough is already soft enough for the salt to stick, but this will make them extra golden and a little shiny. I didn’t use one in the pictured pretzels.
- Coarse Sea Salt – for sprinkling onto the pretzels.
How to make Pretzel Pigs in a Blanket?
- Boil a large pot of water and add baking soda to it. Line a pan with parchment paper.
- Cut the crescent roll into small strips about 1x4inches, and add a Little Smokie on top of one of a piece of dough and wrap the dough up around it, tucking the dough into itself to hold together.
- Add the pigs in a blanket to the water mixture in the pot and cook them each in the water for about 20-30 seconds. Lift them out of the water with a slotted spoon.
- Transfer the pigs in a blanket to a lined baking sheet.
- Brush the tops of the dough with egg wash, and sprinkle the tops with coarse sea salt.
- Bake the pretzel pigs in a blanket for 15-20 minutes in the preheated oven, or until the dough is golden brown and the sausages are hot.
- I like to serve them with ketchup, and hot cheddar cheese sauce.
Tips for making Pretzel Pigs in a Blanket:
- Dry your Little Smokies with a paper towel before wrapping them up in the crescent roll dough. It will help the dough stick better to prevent it from falling off the sausages.
- You’ll need 24 mini sausages for this recipe. One package of Little Smokies has about 30 mini sausages, so you’ll have a few leftover. Enjoy them however you want.
- Add a piece of cheese next to the Little Smokies and wrap them up together to make these bites cheesy.
- Use leftover pizza dough, or make your own pretzel dough for wrapping up these little smokies instead of the Crescent Roll Dough.
- Top the pretzel dough with bagel seasoning, or poppyseeds instead of the coarse salt, for a yummy flavor.
- You can also make these pretzel pigs in a blanket in the air fryer. Bake them in the air fryer at 350 F for 3 to 4 minutes or until the tops are golden, then flip them over and bake for another 3 to 4 minutes. Make sure to spray your air fryer with olive oil spray before hand.
How to store leftovers?
Store any leftover pretzel pigs in a blanket in a container with a lid (or heck even a zip top bag) in the fridge for up to 3 days.
These babies actually reheat great, you just don’t want to reheat them in the microwave. Lay any leftover out on a baking sheet on pop them in the oven at 350 degrees F for about 10 minutes, or until warm throughout.
You can also reheat them in an air fryer. Heat them at 375 for about 4 to 5 minutes, and enjoy as usual.
These Pretzel Piggies in a Blanket are such a great appetizer for serving before dinner, at a party, taking them to a potluck, game night, or enjoying when watching the big game.
More Easy Appetizer Ideas:
- Everything Bagel Pigs in a Blanket
- Wonton Taco Cups
- Mini Cheese Balls
- Teriyaki Meatballs
- Soft Pretzel Bites
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Pretzel Pigs in a Blanket
- 8 cups water
- 1/2 cup baking soda
- 24 Lit'l Smokies Smoked Sausages
- 8 oz Pillsbury Crescent Roll Dough Sheets
- 1 egg (optional)
- 1 TBS water (optional)
- coarse sea salt
- Add the water and baking soda to a large pot and bring it to boil over medium heat on the stove top.
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone liner and set it aside.
- Roll out the crescent roll dough from the can. Pinch the triangles together at the seems if you're using regular Crescent Roll Dough.. Cut them into strips that are 1 inch x 4inches long.
- Pat the little smokies dry with paper towels.
- Wrap each sausage with a strip of dough, squishing the end of the dough onto itself as best as you can.
- Drop 3 to 4 wrapped sausage into the boiling water and boil for about 5 to 10 seconds. This goes really quick, so watch closely (because the dough is so thin, longer than this and it will start to fall apart)
- Lift them out with a slotted spoon and place them onto the prepared baking sheet, keeping the seam side down. Repeat with additional sausages, placing them 1 to 2 inches apart.
- (Optional) Beat the egg and water in a small bowl. Brush the egg wash over the top of the pretzel bites. (The salt should stick to them without the egg wash, and the photographed batch didn't have it)
- Sprinkle the top of each lightly with coarse sea salt.
- Bake the pan for 15-20 minutes, or until the dough is golden brown and the sausages are hot throughout. *
- Serve warm.