DISH RESEARCH · Snack
Pigs in a blanket
Holly Nilsson’s selected pigs in a blanket wraps supplied mini cocktail smokies in refrigerated crescent dough, bakes them seam-side down on parchment and serves the plain pieces warm.
About Pigs in a blanket
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Holly Nilsson’s pigs in a blanket are small cocktail sausages wrapped in dough. This account selects the plain crescent-roll version, whose supplied sausage and dough formulas remain unreported.
The chilled crescent rolls are cut without first unrolling the cans’ dough. Each strip is then unrolled and divided into smaller pieces for the individual smokies.
A dough strip wraps each smokie, and its edges are pinched closed. The wrapped pieces sit seam-side down on a parchment-lined baking sheet.
The pieces bake until browned, then cool briefly before warm service. The source describes soft, buttery dough around savoury cocktail sausages.
The author offers cheese, onions, brushed toppings and dips as optional variations or accompaniments. They remain separate from this selected plain two-ingredient preparation.
Ingredients in Pigs in a blanket
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- American / Holly Nilsson selected recipe