Grown-up pigs in a blanket

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Serves 36 piggies


  • 1 package cocktail sausages approximately 36 sausages
  • 2 cans crescent roll dough
  • 1/4 cup sriracha
  • 1/4 cup parmesan canned/crumbled parm is best here — no need to get fancy with the Reggiano this time
  • 2 tbsp garlic powder
  • 1 pinch dried parsley


  • Preheat oven to 375°
  • Drain and dry the cocktail sausages.
  • Use a fork to roughly combine parmesan, garlic powder, and parsley in a large mixing bowl.
  • Open dough packages and unroll the dough. Cut each triangle into thirds lengthwise.
  • Brush a thin layer of sriracha on the dough, more if you want it spicier.
  • Put one sausage on the wide end of a triangle and roll up.
  • Gently coat the rolled sausage in the parmesan mixture.
  • Repeat with remaining sausages. Place completed sausages on a baking sheet half an inch apart.
  • Bake for about 10-15 minutes, until golden brown. Let cool.


Serving: 10g | Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 94mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg

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