Breakfast Pigs in a Blanket

Ingredients

• 1 can crescent roll dough
• 10 breakfast sausage links
• 1/2 cup shredded cheddar cheese (optional)
• 1 egg, beaten (for brushing on top)
• 1/2 tsp garlic powder (optional)
• 1/4 tsp black pepper

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the sausage: Cook the breakfast sausage links in a skillet over medium heat until they are fully cooked and browned, about 8-10 minutes. Once cooked, remove them from the skillet and let them cool slightly before cutting each link in half.
3. Prepare the dough: Unroll the crescent roll dough and separate it into individual triangles. If you prefer a bit of extra cheese, sprinkle a small amount of shredded cheddar cheese on each triangle before placing the sausage on top.
4. Wrap the sausage: Place a sausage half at the wide end of each dough triangle. Roll the dough tightly around the sausage to form a mini “blanket” and seal the edges by pinching the dough together.
5. Brush with egg wash: Place the wrapped sausages on the prepared baking sheet. Brush the tops of the dough with the beaten egg to give them a golden, glossy finish. Sprinkle a little garlic powder and black pepper on top if desired for extra flavor.
6. Bake: Bake the pigs in a blanket for 12-15 minutes or until they are golden brown and the dough is cooked through. Keep an eye on them to prevent overbaking.
7. Serve: Once done, remove them from the oven and let them cool for a few minutes before serving. Enjoy with your favorite dipping sauces like ketchup, mustard, or maple syrup!

Why You’ll Love These Breakfast Pigs in a Blanket

These Breakfast Pigs in a Blanket are a great way to start your day. They’re portable, easy to eat, and full of flavor. The warm, flaky crescent dough pairs perfectly with the savory breakfast sausage, and the optional cheese adds a creamy, melty texture that makes them irresistible. Plus, they’re versatile—add spices or fillings to suit your taste, or even serve them as a fun snack or appetizer for a party!

Tips for Success

• Use high-quality sausage: Opt for your favorite breakfast sausage brand for the best flavor. You can also try turkey or chicken sausage for a lighter option.
• Customize with fillings: If you want to make these pigs in a blanket even more exciting, try adding diced bell peppers, onions, or jalapeños inside the dough for a burst of flavor.
• Don’t overfill: Be sure not to overstuff the dough with too much filling, as this can make the wraps hard to seal and result in uneven baking.

Creative Variations

• Cheese Lovers: Add more cheese inside the dough before wrapping it around the sausage for a gooey, melty center. You could use cheddar, mozzarella, or even pepper jack for a spicy twist!
• Vegetarian Version: Replace the sausage with vegetarian sausage links or even savory veggie patties to cater to vegetarian or plant-based diets.
• Spicy Kick: For a spicy version, add a few dashes of hot sauce or a sprinkle of crushed red pepper flakes inside the dough before wrapping it around the sausage.

Serving Suggestions

These Breakfast Pigs in a Blanket are perfect on their own, but you can elevate the meal by pairing them with a fresh fruit salad, hash browns, or a side of scrambled eggs. They also make a great addition to a brunch spread or a breakfast buffet.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can assemble the pigs in a blanket the night before and store them in the refrigerator until you’re ready to bake them the next morning.

Can I freeze them?

Absolutely! Once assembled, you can freeze the unbaked pigs in a blanket on a baking sheet. After they are frozen, transfer them to a freezer bag and store them for up to 2-3 months. To bake, simply pop them into the oven from frozen and add a few extra minutes to the baking time.

What’s the best way to reheat leftovers?

Reheat leftovers in the oven at 350°F (175°C) for about 5-10 minutes, or until heated through. You can also microwave them, though the dough won’t be as crispy.