I’ve discovered that calling regular pigs in a blanket “hogs in a sleeping bag” instantly transforms this simple comfort food into something that makes grown-ups grin like kids while delivering the hearty, substantial portions we actually crave. Using full-sized smoked sausages wrapped in buttery crescent dough, you’ll get eight satisfying pieces that work perfectly for lunch or a quick dinner in just 25 minutes. Keep scrolling to master the technique that’ll make these golden beauties disappear faster than you can say “naptime.”
Why You Will Love This At Lunchtime (or Dinner)
When you’re staring down another boring lunch and wondering if you can survive one more sad desk salad, these hearty pigs in a blanket swoop in like culinary superheroes. I’m talking about grown-up portions here – actual smoked sausages wrapped in buttery crescent dough, not those tiny cocktail weenies from your childhood parties. They’re substantial enough to satisfy real hunger, whether you’re packing lunch for work or need a quick dinner solution. Plus, you can prep them ahead of time and bake when ready. Trust me, your coworkers will abandon their sad sandwiches for these golden, flaky bundles of joy. Unlike those sad desk salads that last only 24 hours once dressed, these hearty wraps give you the satisfying comfort food experience your lunch break deserves.
Pigs in a Blanket Recipe
These aren’t your typical cocktail party pigs in a blanket. We’re talking about full-sized smoked sausages wrapped in buttery crescent roll dough, and they take about 25 minutes from start to finish with just 13 minutes in the oven. Think of them as the grown-up version of those tiny appetizers you remember from childhood, but these actually fill you up.
What makes this recipe brilliant is its simplicity and the fact that it uses ingredients you probably already have on hand. The smoky sausage pairs perfectly with the flaky, golden crescent dough, creating something that looks fancy but requires zero culinary skills. One dad dubbed these “Hogs in a Sleeping Bag” because the sausages really do look like they’re tucked in for the night, and honestly, that name might be even better than the original.
Ingredients:
- 1 tube crescent rolls
- 4 large smoked sausages
- Spicy mustard, honey mustard, or barbecue sauce for serving
Equipment/Tools:
- Oven
- Cookie sheet
- Knife
Instructions:
Start by preheating your oven to 375 degrees, then open the tube of crescent rolls and separate them along the perforated lines into individual triangles.
Take your smoked sausages (4 total) and cut each one in half, giving you eight pieces that will fit perfectly with your eight triangular pieces of dough.
Now comes the fun part: place one sausage piece at the wide end of each triangle and begin rolling from that tall side, making sure to tuck the bottom point of the triangle up and under as you start your roll.
Continue rolling the sausage in the dough until you finish with the pointed end of the triangle, securing everything in place, creating what honestly does look like a little sausage sleeping bag.
Arrange these wrapped sausages on a cookie sheet with some space between each one, then slide them into your preheated oven for 11 to 13 minutes, watching for that perfect golden-brown color on the crescent dough that tells you they’re ready to devour.
Nutrition Information:
- High in protein from smoked sausage
- Contains carbohydrates from crescent roll dough
- Moderate calorie content per serving
- Contains dairy and gluten
Tips Section:
The key to success here is starting your roll from the wide end of the triangle and really tucking that bottom point under as you begin. This prevents the whole thing from unraveling in the oven, which would be tragic. If you want to get fancy, you can brush the tops with beaten egg before baking for an extra-golden color, or sprinkle them with everything bagel seasoning. These work great as a quick dinner when you serve them with a simple salad, but they’re equally at home as party food or game day snacks. For work lunches, these can be wrapped individually and enjoyed at room temperature without compromising their flavor, making them perfect for no-refrigeration-needed packed meals.
Cooking Steps
I’ll walk you through the cooking steps that transform ordinary ingredients into these crowd-pleasing treats. First, you’ll preheat your oven to 375°F and separate those crescent rolls into individual triangles—think of it as unwrapping little blankets for your sausages. Then comes the fun part: cutting your sausages in half, wrapping each piece snugly in dough, and baking until they’re golden brown and irresistible.
Step 1. Preheat Oven to 375°F
First things first, we need to get that oven cranked up to 375°F. I know, I know—preheating feels like watching paint dry, but trust me on this one. Your “hogs” deserve a properly heated sleeping quarters, not some lukewarm hotel room that’ll leave them soggy and sad. While you’re waiting for that magical beep, resist the urge to peek inside every two minutes. Ovens are temperamental creatures that don’t appreciate being rushed. Use this time wisely—maybe prep your ingredients or practice your rolling technique. Patience now means golden, flaky perfection later.
Step 2. Separate Crescent Rolls Into Triangles
Now comes the fun part—cracking open that tube of crescent rolls like you’re defusing a tiny, doughy bomb. I always brace myself for that inevitable “pop!” that makes me jump every single time. Once you’ve survived the great tube opening, you’ll find perforated triangular sections waiting to be separated. Gently pull apart each triangle along those dotted lines—they’re your roadmap to success. Don’t worry if they’re not perfect; we’re making comfort food, not entering a pastry competition. You should end up with eight lovely triangular pieces of dough, ready for their sausage-wrapping destiny.
Step 3. Cut Sausages in Half
Four whole sausages might seem manageable, but we’re about to give them the perfect portion makeover. I’ll grab my sharpest knife and slice each sausage straight down the middle, creating eight perfectly portioned pieces. This isn’t just about math—it’s about creating the ideal sausage-to-dough ratio that’ll make your taste buds sing. Think of it as portion control with a purpose. Each half becomes the perfect size for wrapping in those triangular crescents without overwhelming the delicate pastry. Plus, you’ll end up with eight delicious bites instead of four monster-sized ones. Smart sizing equals superior snacking satisfaction.
Step 4. Roll Sausage in Dough
Grab that tall side of the crescent triangle and let’s turn these sausage halves into cozy little bundles. Place your sausage piece at the wide end, then start rolling toward the pointy tip. Here’s the key—tuck that bottom point up as you begin wrapping. Think of it like tucking someone into bed, except your “someone” is a delicious smoked sausage. Keep rolling until you reach the triangle’s point, which should end up on the outside. My dad always said they looked like sausages wrapped in sleeping bags, and honestly, he wasn’t wrong about that visual!
Step 4. Bake Until Golden Brown
Once you’ve got all your sausage bundles lined up on a cookie sheet like little sleeping campers, slide them into that preheated 375-degree oven. Now comes the hardest part—waiting!
Set your timer for 11-13 minutes and resist the urge to peek too often. You’ll know they’re ready when the crescent dough transforms into a beautiful golden brown color.
Think of it as a perfect summer tan, not a sunburn. The dough should look crisp and inviting, practically begging to be devoured. Trust me, your kitchen will smell absolutely amazing during this final stretch.
Pigs in a Blanket for Big Kids (Hogs in a Sleeping Bag)
Ingredients
Equipment
Method
- Preheat your oven to 375°F.
- Open the tube of crescent rolls and separate them along the perforated lines into individual triangles.
- Cut each smoked sausage in half, giving you 8 pieces.
- Place one sausage piece at the wide end of each triangle and roll from the tall side, tucking the bottom point of the triangle under as you roll. Secure the pointed end of the triangle to hold the sausage in place.
- Arrange the wrapped sausages on a cookie sheet with space between each. Bake in the preheated oven for 11 to 13 minutes, or until the crescent dough is golden brown.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Helpful Tips
While these “pigs in a blanket for big kids” are pretty straightforward to make, I’ve learned a few tricks that will save you from the pitfalls that can turn your cozy sleeping bag sausages into culinary disasters. First, don’t overstretch the dough—it will tear faster than tissue paper. Keep those sausage ends tucked in tight, or they will peek out like escaping prisoners. Use a light touch when rolling; aggressive wrapping creates tough, chewy results. If your dough feels sticky, dust your hands with flour. Finally, space them apart on the baking sheet—nobody likes cramped sleeping quarters.
Pigs in a Blanket Pairings
Now that you’ve mastered the art of wrapping these hefty sausages without culinary catastrophe, let’s talk about what makes them sing on your plate. The classic trio works beautifully: spicy mustard adds heat, honey mustard brings sweetness, and barbecue sauce delivers a smoky tang. I’m partial to grainy Dijon—it’s got sophistication with bite. Don’t overlook ranch dressing for the kids (or yourself, no judgment). For beverages, cold beer complements the richness perfectly, while lemonade cuts through the fat. Pro tip: serve multiple dipping options. Your guests will appreciate the choice, and you’ll look like a thoughtful host. Consider adding a creamy cheese gratin as a sophisticated side dish that transforms your casual gathering into something more elegant.
Summing it up
These oversized pigs in a blanket prove that sometimes the best recipes are the simplest ones—just four ingredients and fifteen minutes standing between you and crispy, golden perfection. Whether you call them “hogs in a sleeping bag” like my dad or stick with the classic name, they’re guaranteed crowd-pleasers. I’ve watched kids and adults alike devour these at parties, their eyes lighting up at the first bite. The beauty lies in their simplicity—no fancy techniques, no exotic ingredients, just pure comfort food magic that transforms ordinary sausages into something special. Pack them in bento-style boxes with some fresh fruit and veggies for a balanced school lunch that even the pickiest eaters will actually finish.
