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Glazed Pigs in a Blanket

These Glazed Pigs in a Blanket are the perfect holiday appetizer, buttery crescent dough wrapped around mini sausages and brushed with a sweet, savory glaze of butter, brown sugar, honey, and Dijon. They bake up golden, glossy, and delicious in just 30 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 Pieces
Course: Appetizer, Snack
Ingredients Equipment Method

Ingredients
  

For the Pigs in a Blanket
  • 1 package (14 oz) Cocktail sausages or mini hot dogs
  • 1 tube Refrigerated crescent roll dough 8-count, regular size
  • 1 tbsp Dijon mustard optional, for brushing dough
For the Glaze
  • 3 tbsp Melted butter
  • 2 tbsp Brown sugar
  • 1 tbsp Honey or maple syrup
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • Poppy seeds or sesame seeds for sprinkling, optional

Equipment

  • Baking Sheet
  • Parchment paper
  • Small mixing bowl
  • Pastry brush
  • Knife or pizza cutter
  • Tongs or spatula

Method
 

  1. Preheat the oven:
    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Prepare the dough:
    Unroll the crescent dough and separate it into triangles. Cut each triangle into three smaller strips lengthwise (you’ll have 24 pieces total).
  3. Add mustard (optional):
    Brush a light layer of Dijon mustard on each dough strip for a little tangy flavor.
  4. Wrap the sausages:
    Roll each cocktail sausage in a dough strip, starting at one end and rolling up toward the point. Place seam side down on the baking sheet.
  5. Make the glaze:
    In a small bowl, whisk together the melted butter, brown sugar, honey (or maple syrup), Dijon mustard, and Worcestershire sauce until smooth.
  6. Brush and bake:
    Brush the glaze generously over each wrapped sausage.
    Sprinkle with poppy seeds or sesame seeds if desired.
    Bake for 15–18 minutes, or until the dough is golden and the glaze is bubbly.
  7. Serve warm:
    Let cool for 5 minutes before transferring to a serving plate. Serve as-is or with dipping sauces like honey mustard, spicy mustard, or barbecue sauce.