Description
Candy Cane Pigs in a Blanket are a festive and fun twist on the classic appetizer, perfect for holiday parties. Cocktail sausages are wrapped in crescent roll dough shaped like candy canes, brushed with egg, and topped with sesame and poppy seeds for extra crunch and flavor.
Ingredients
Scale
Ingredients
- 1 package crescent roll dough
- 1 package cocktail sausages
- 1 egg, beaten
- 1 tablespoon sesame seeds
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking your candy cane pigs in a blanket.
- Prepare the dough: Roll out the crescent roll dough onto a clean surface and cut it into strips suitable for wrapping around the cocktail sausages.
- Wrap the sausages: Wrap each cocktail sausage with a strip of crescent dough, shaping it to resemble a candy cane by gently bending or curving the wrapped sausage.
- Arrange on baking sheet: Place the wrapped sausages on a baking sheet lined with parchment or a non-stick surface, spaced evenly.
- Brush with egg wash: Brush the beaten egg over each wrapped sausage to help achieve a shiny, golden-brown finish when baked.
- Add seeds for topping: Sprinkle sesame seeds and poppy seeds on top of each piece to add texture and a nutty flavor.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and cooked through. Remove and let cool slightly before serving.
Notes
- You can use regular sausages instead of cocktail sausages if preferred, adjusting dough strip size accordingly.
- To add flavor, try brushing with garlic butter before sprinkling seeds.
- These can be served warm or at room temperature, making them great for party platters.
- For a gluten-free option, use gluten-free crescent roll dough.
- Make sure not to over-bake to avoid dry dough or sausage.
