Pigs in a Blanket
Classic pigs in a blanket made with fresh milled crescent roll dough, clean sausages, and simple seasonings—an easy appetizer without mix packets or fillers.Scaled Ingredients
- 1880 g wheat berries, soft
- 1000 g water, cold
- 908 g butter
- 88 g sugar, granulated
- 24 g sea salt
- 12 g baking powder
- 48 g yeast
- See Notes for other ingredients
Portions
Scale by
Directions
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Mix the dough for several minutes in your mixer, by hand, or in a bread machine on the dough cycle.
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Let the dough rest 30 - 45 minutes to better absorb the fat and liquids.
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Separate the batch into 3 equal parts (310 grams, give or take).
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Roll each ball into a 12 x 8" rectangle on floured parchment paper. Using a pastry roller, or dough scraper, divide the rectangle into 4 equal rectangles, and then divide each rectangle on the diagonal (corner to corner) to make triangles.
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Place one sausage piece at the wide end of each triangle. If using cheese, add a small piece on top of the sausage.
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Roll the dough up starting at the wide end, wrapping the sausage snugly and tucking the tip underneath.
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Place seam-side down on a parchment-lined baking sheet, leaving space between pieces.
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Optional: Brush lightly with melted butter or olive oil and sprinkle with desired seasoning.
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Bake at 375 F for 15-20 minutes, or until golden brown and cooked through.
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Cool slightly before serving. Serve warm or at room temperature with dipping sauces, if desired.