Sweet Glazed Pigs In a Blanket are little treats that bring together the perfect mix of soft, fluffy dough wrapped snugly around juicy mini sausages, all coated in a shiny, sweet glaze. The glaze adds just the right amount of sweetness to balance the savory sausage, making each bite a delightful mix of flavors and textures.
I love making these for gatherings or anytime I want a snack that’s both comforting and fun to eat. They’re super easy to whip up, and the glaze always gets a thumbs-up from everyone who tries them. One tip I have is to brush the glaze on while they’re hot right out of the oven, so it pools into the nooks and crannies for extra flavor.
These little bites are perfect served warm straight from the oven, maybe alongside your favorite dipping sauce or a simple mustard. Whenever I bring them to a party, they’re always the first to disappear and I end up smiling, knowing they made everyone’s day a little tastier.
Key Ingredients & Substitutions
- Crescent Roll Dough or Puff Pastry
- These give the pigs in a blanket their soft, flaky wraps. Crescent dough is easy and soft, while puff pastry adds extra buttery flakiness. If you prefer a healthier option, try whole wheat crescent dough, but it won’t puff as much.
- Mini Cocktail Sausages
- Little smokies are perfect for bite-sized snacks. You can swap with mini chicken sausages or even veggie dogs for a different twist. Just make sure they’re small enough to wrap easily.
- Sweet Glaze (Honey, Brown Sugar, Butter)
- This glaze is what makes these special. If you don’t have honey, maple syrup works well too. Brown sugar adds richness, but white sugar plus a touch of molasses can substitute if needed.
- Dijon Mustard
- This is optional but adds a bit of tang that balances the sweetness nicely. If you don’t have Dijon, a little yellow mustard or even a mild spicy mustard can work.
How Do You Get the Pigs In a Blanket Golden and the Glaze Just Right?
Getting that perfect golden crust with a sticky glaze is key for this recipe. Here’s my simple approach:
- Roll and wrap the sausages snugly, making sure the dough overlaps so it won’t unravel while baking.
- Bake them first until the dough is golden and puffed. This step cooks the dough properly and sets the shape.
- Prepare the glaze while baking so it’s warm and easy to brush.
- Brush on the glaze immediately after baking. The warm dough soaks up the glaze, making it shine and taste great.
- Pop them back in the oven for just a few minutes helps the glaze stick without burning or getting too thick.
A quick tip: use a soft pastry brush for an even glaze coat and don’t be shy with it — the glaze is the star!
Equipment You’ll Need
- Baking sheet – a flat one helps the pigs in a blanket bake evenly and brown nicely.
- Parchment paper – stops sticking and makes cleanup super easy.
- Sharp knife or pizza cutter – perfect for cutting even dough rectangles quickly.
- Small saucepan – you’ll melt butter and mix the glaze ingredients here without any mess.
- Pastry brush – use this to spread the sweet glaze evenly over the warm pastries.
Flavor Variations & Add-Ins
- Use mini cheese-stuffed sausages for melty surprises inside each bite.
- Add a sprinkle of cinnamon or nutmeg to the glaze for a warm, cozy twist.
- Try chopped fresh herbs like thyme or sage in the glaze for an earthy note.
- Wrap in puff pastry instead of crescent dough for extra buttery, flaky layers.
Sweet Glazed Pigs In a Blanket
Ingredients You’ll Need:
For The Dough and Sausages:
- 1 package (8 oz) crescent roll dough or puff pastry sheet, thawed
- 24 mini cocktail sausages (little smokies)
For The Sweet Glaze:
- 1/4 cup honey
- 1/4 cup brown sugar, packed
- 1/4 cup unsalted butter
- 1/2 teaspoon Dijon mustard (optional)
For Garnish (Optional):
- Fresh rosemary sprigs
- Coarse sea salt
How Much Time Will You Need?
About 30 minutes from start to finish, including 15 minutes to prep the dough and sausages, 12-15 minutes to bake, plus a few extra minutes to brush the glaze and finish baking.
Step-by-Step Instructions:
1. Prepare the Dough and Sausages:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out your crescent roll dough or puff pastry on a clean surface. If you’re using crescent dough, press the seams together to seal and roll it gently to even out the thickness. Cut the dough into 24 small rectangles that are big enough to wrap around each mini sausage.
2. Wrap and Bake:
Wrap each mini sausage snugly with a piece of dough, placing the seam side down on your baking sheet. Bake them in the oven for about 12-15 minutes, or until the dough looks golden brown and puffy.
3. Make the Sweet Glaze and Finish Baking:
While your pigs in a blanket bake, combine the honey, brown sugar, butter, and Dijon mustard (if you’re using it) in a small saucepan. Heat over medium heat, stirring often for around 3-5 minutes until the mixture is smooth, melted, and slightly thickened. Once the pigs in a blanket come out of the oven, immediately brush them generously with the warm sweet glaze. Put them back in the oven for another 2-3 minutes to set the glaze.
4. Garnish and Serve:
Transfer your sweet glazed pigs in a blanket to a serving platter. Garnish with fresh rosemary sprigs and sprinkle a little coarse sea salt on top if you like a touch of savory contrast. Serve warm and watch them disappear fast!
Can I Use Frozen Mini Sausages for This Recipe?
Yes, you can use frozen mini sausages, but be sure to thaw them completely in the fridge overnight or under cold running water before wrapping and baking. This helps them cook evenly without drying out.
Can I Make These Ahead of Time?
Absolutely! You can assemble the pigs in a blanket and keep them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 8-10 minutes to keep the dough crispy and the glaze fresh.
Can I Use Different Sauces or Glazes?
Definitely! Feel free to swap the sweet glaze for BBQ sauce, maple syrup, or even a spicy mustard glaze to customize the flavor to your liking.