I have a confession. I try to eat high quality, organic, whole foods as much as I can. I’m trying, really, I am. But it’s Super Bowl season – the season of chips and dip, chicken wings, casseroles made from buffalo sauce and Doritos… it’s all so tempting and awful, but amazing.

So here’s my confession: I love hotdogs. Like a lot. And you know what’s even better than a plain old hotdog? A hotdog wrapped in delicious dough or batter and then cooked. My absolute favorite is a good corn dog.


‘Cause what are street fairs for, if not eating corn dogs? That and getting a sunburn if you are freakishly fair, like I am.

While it’s possible that there are epic poems in existence about my love for corn dogs, pigs in a blanket are kind of a guilty pleasure. I don’t know, there’s just something about little pasty-wrapped cocktail wieners that makes me really happy. Plus they’re little and cute, so they have that going for them.

So in honor of Super Bowl season when I can come out of my pigs in a blanket closet, I would like to share with you one of my favorite quotes from the TV show Eureka:

Vince: and what am I going to do with 400 pigs in 400 blankets?
Sheriff Carter: You bring ‘em out, is what you do!
Vince: Bless you, Sheriff.

I hear you, Sheriff Carter. I hear you.



Classic Pigs in a Blanket
Prep time
Cook time
Total time
Recipe By:
  • 1 package Cockail or Vienna Sausages
  • 1 can Big & Flaky Crescents Grands
  • 2 Tbsp Spicy Brown Mustard, optional
  • 1 Egg
  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. If your baby sausages are wet when they come out of the package, dry them off with paper towels.
  3. Unroll the crescents dough and separate the wedges from each other.
  4. If desired, brush a thin layer of spicy brown mustard over the dough.
  5. Slice each wedge into about 6 pieces. Try to make long, thin triangles, as these are the best shape for wrapping around the sausages. However, the dough stretches, so you have a lot of leeway.
  6. Roll each baby sausage in a triangle of dough, starting with the wide end and wrapping the dough so that the narrow point overlaps with the wide end. Place the wrapped sausage on the baking sheet.
  7. Lightly beat the egg with about 1 tsp of water to make an egg wash. Brush the exposed surface with a thin layer of egg wash.
  8. Place the baking sheet in the oven and bake for 15 to 20 minutes - until the dough is nicely browned and fully cooked.
  9. Remove the tray from the oven and transfer the pigs in a blanket to a wire rack, if not serving immediately. But they really are best served hot.
If you're feeling adventurous, you can try brushing the dough with something other than mustard. One caveat - I tried honey and sweet chili sauce some of my pigs in a blanket. The taste was okay, but they made the bottom of the dough a little soggy. Lesson learned is that whatever you use should be fairly dry.

When brushing the egg wash, try not to let any extra pool around the bottoms of the pigs in a blanket. This will cause them to stick to the parchment paper and the bottoms might tear off when removing them after cooking.