Description
Discover the ultimate Chicago-style twist on classic pigs in a blanket, featuring cocktail sausages wrapped in crescent roll dough filled with a flavorful blend of diced onions, cornichon pickles, pepperoncini, and a mix of spices. Baked to golden perfection, these irresistible appetizers combine tangy, savory, and mildly spicy flavors with a crispy, tender pastry for a crowd-pleasing snack or party treat.
Ingredients
Scale
Vegetable Filling
- 1 white onion, diced
- 1 cup cornichon pickles, chopped
- 1 cup pepperoncini, chopped
- Salt, to taste
- Pepper, to taste
- 1/2 tsp nutmeg
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 3 tbsp yellow mustard
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp mayo
- 1 tbsp everything bagel seasoning
- 1 tbsp sweet pickle relish
Main Ingredients
- 1 package cocktail sausages
- 1 can crescent roll dough
- 1 egg (for egg wash)
- Oil spray (for greasing)
Instructions
- Preheat the Oven: Preheat your oven according to the crescent roll dough package instructions, usually around 375°F (190°C), ensuring it reaches the right temperature before baking.
- Prepare the Vegetable Mixture: Dice the white onion finely and chop the pepperoncini and cornichon pickles until minced. This combination will add a tangy and spicy flavor to the filling.
- Mix Ingredients: In a large bowl, combine the diced onions, chopped pepperoncini, cornichon pickles, salt, pepper, nutmeg, paprika, and turmeric. Stir well to evenly blend the spices with the veggies for a flavorful filling.
- Prepare Baking Sheet: Lightly spray a baking sheet with oil to prevent sticking and ensure easy cleanup after baking the pigs in a blanket.
- Unroll Dough: Carefully open the crescent roll dough can and unroll the dough sheet. Separate it into the pre-cut triangles which will be used to wrap the sausages.
- Assemble Pigs in a Blanket: Place a cocktail sausage on the wide end of each dough triangle. Add a generous spoonful of the prepared vegetable mixture on top of each sausage for extra flavor and texture.
- Wrap and Seal: Tightly roll the dough around the sausage and vegetable filling starting from the wide end, making sure the filling stays inside. Pinch the edges lightly to seal the dough and prevent filling from leaking during baking.
- Arrange on Baking Sheet: Lay the wrapped sausages on the greased baking sheet, spacing them apart to allow even baking and rising of the dough.
- Apply Egg Wash: Beat the egg in a small bowl and brush it over the tops of each wrapped pig in a blanket. This helps to achieve a shiny, golden-brown crust.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the crescent roll dough is puffed up and turns golden brown.
Notes
- You can substitute cocktail sausages with mini hot dogs or veggie sausages to suit dietary preferences.
- Adjust the amount of pepperoncini according to your spice tolerance.
- Make sure to seal the dough edges well to prevent filling leakage.
- For extra crispiness, bake on a wire rack set inside the baking sheet.
- Serve warm with extra mustard or dipping sauces for more flavor.
