Ingredients (~40 pieces)
- 2 (8-ounce) cans crescent rolls
- 1 (14-ounce) package cocktail-size sausage links
- 1 egg, beaten
- 3 Tbsp everything bagel seasoning
- 1 1/2 Tbsp coarse sea salt
- Ketchup, for serving
- Stone ground mustard, for serving
Get Your Oven to 375F and Prep the Dough
Line a large rimmed baking sheet with parchment paper.
Unroll both cans of dough and separate all 16 triangles along the perforation. Cut each triangle lengthwise into thirds to make 3 long triangles.
You’ll end up with 48 pieces of dough – which is about perfect since most cocktail sausage packages have ~40 links.
Wrap the Sausages and Season
Place one sausage on the wide end of one dough triangle and gently roll to enclose the sausage.
Transfer to the prepared sheet and repeat with remaining dough triangles and sausage links; space them out evenly on the sheet.
Brush them with the beaten egg, then sprinkle half of the rolls with the bagel seasoning and half with the sea salt.
The egg wash helps everything stick and gives you that golden color.
Bake Until Golden Brown
Bake for ~12-15 minutes or until golden brown.
You’ll know they’re done when the dough looks set and the tops are nicely browned – not pale.
Transfer to a plate and serve immediately with ketchup and mustard on the side.
Pigs in a Blanket
Ingredients
Ingredients (~40 pieces)
- 2 cans crescent rolls 8-ounce
- 1 package cocktail-size sausage links 14-ounce
- 1 egg beaten
- 3 Tbsp everything bagel seasoning
- 1 1/2 Tbsp coarse sea salt
- Ketchup for serving
- Stone ground mustard for serving
Instructions
- Preheat oven to 375F and line baking sheet with parchment paper.
- Unroll crescent roll dough and cut each triangle into thirds.
- Wrap each sausage link in a dough triangle and place on baking sheet.
- Brush rolls with beaten egg.
- Sprinkle half with everything bagel seasoning and half with sea salt.
- Bake 12-15 minutes until golden brown.
- Serve hot with ketchup and mustard.
