Pigs in a Blanket with Brown Sugar Glaze
These aren't your typical pigs in a blanket. With a buttery brown sugar glaze that caramelizes in the oven, these party appetizers disappear in minutes. Easy to make with just 7 ingredients and ready in 35 minutes.
Ingredients
- 1 tube refrigerated crescent rolls 8-count, regular or butter-flavored
- 1 tube refrigerated crescent rolls 4-count, provides 12 total triangles
- 1 Lit'l Smokies 14-oz package, about 36 sausages
- 1/4 cup Dijon mustard for spreading
Brown Sugar Glaze
- 1/2 cup butter unsalted preferred
- 2 Tbsp brown sugar light or dark
- 1 Tbsp Dijon mustard for glaze
- 1 Tbsp Worcestershire sauce
- 1 Tbsp poppy seeds optional
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking pan with cooking spray.
- Unroll both tubes of crescent rolls. You'll have 12 triangular sections total. Spread a heaping teaspoon of Dijon mustard over each triangle.
- Cut each triangle lengthwise into 3 narrow strips, creating 36 thin triangles total.
- Place one Lit'l Smokie at the wide end of each narrow triangle. Roll from the wide end to the pointed tip. Arrange wrapped sausages in the prepared pan, close together but not touching.
- In a small saucepan over medium heat, combine butter, brown sugar, 1 tablespoon Dijon mustard, Worcestershire sauce, and poppy seeds. Stir occasionally until butter melts. Bring to a gentle boil, then immediately remove from heat.
- Pour the hot glaze over the wrapped sausages, coating each piece.
- Bake for 25 to 30 minutes, until golden brown and the glaze is bubbling and caramelized.
- Let rest for 5 minutes before serving. Serve warm with toothpicks.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8 minutes. Do not microwave.
Make Ahead: Wrap sausages in dough and refrigerate for up to 4 hours. Make the glaze fresh right before baking.
Tips: Don't skip the mustard layer inside - it adds essential tangy contrast. Keep dough strips narrow to avoid doughy centers. Make sure glaze actually boils to activate the sugar for that glossy caramelized finish.