Glazed Pigs in a Blanket Recipe
Glazed Pigs in a Blanket are savory bite-sized appetizers made with Lit’l Smokies, crescent roll dough, and a buttery Dijon seed glaze.
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Servings: 24
Ingredients
- 24 Lit’l Smokies
- 1 can / 8 oz crescent roll dough
- 4 tbsp unsalted butter melted
- 3/4 tsp minced dried onion
- 1/2 tsp Dijon mustard
- 1/2 tsp poppy seeds
- 1/2 tsp sesame seeds
- 1/2 tsp Worcestershire sauce
- 1/4 tsp garlic powder
Instructions
- Preheat the oven to 375°F.
- Line one or more sheet trays with parchment paper.
- Set the prepared sheet trays aside.
- Pat the Lit’l Smokies dry with paper towels.
- Unroll the crescent roll dough.
- Separate the dough into triangles.
- Cut each crescent triangle into 3 long, narrow triangles.
- Place one Lit’l Smokie at the wide end of one dough triangle.
- Roll the dough around the Lit’l Smokie in a crescent shape.
- Place the wrapped Lit’l Smokie on the prepared sheet tray.
- Repeat the process with the remaining Lit’l Smokies and crescent dough.
- Arrange the wrapped sausages so they are not touching each other on the sheet tray.
- In a small bowl, combine the melted butter, minced dried onion, Dijon mustard, poppy seeds, sesame seeds, Worcestershire sauce, and garlic powder.
- Stir the glaze until fully combined.
- Brush the glaze evenly over the tops of the crescent-wrapped Lit’l Smokies.
- Use all of the glaze for maximum flavor.
- Place the sheet tray in the preheated oven.
- Bake for 11 to 12 minutes, or until the crescent rolls are lightly golden brown.
- Remove the sheet tray from the oven.
- Allow the glazed pigs in a blanket to cool for a few minutes before serving.
- Serve warm.
Notes
To make this Glazed Pigs in a Blanket Recipe gluten free, use certified gluten-free cocktail sausages or mini smoked sausages.
Replace the crescent roll dough with a gluten-free crescent-style dough, gluten-free puff pastry, or another gluten-free pastry dough suitable for wrapping.
Confirm that the Worcestershire sauce, Dijon mustard, poppy seeds, sesame seeds, dried onion, garlic powder, and butter are labeled gluten free.
Check the sausage packaging carefully, as some brands may contain gluten-based fillers, flavorings, or cross-contact warnings.
Use clean parchment paper, baking trays, bowls, brushes, and utensils to prevent gluten cross-contact.
Serve with gluten-free dipping sauces such as gluten-free honey mustard, ranch, barbecue sauce, ketchup, or spicy mustard.