Ingredients
Sausage wraps
- 1 can refrigerated original crescent-roll dough 8 oz / 227 g, eight original-size triangles; not large crescents
- 24 fully cooked cocktail sausages about 288 g total, approximately 12 g each; check the label says fully cooked
Equipment
- 1 large baking sheet or two if needed for spacing
- 1 small knife or pizza cutter
- 1 Instant-read food thermometer
Instructions
Wrap and bake
- Heat the oven to 375°F (190°C). Line a large baking sheet with parchment. Pat the cocktail sausages dry. Keep the dough refrigerated until ready to cut.
- Unroll the dough and separate into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles, giving 24 pieces.
- Place a sausage across the broad end of a triangle and roll toward the point, leaving the sausage ends exposed. Place point-side down on the tray. Repeat, leaving about 1 inch between pieces. Use a second tray if needed rather than crowding.
- Bake for about 12–16 minutes, until the dough is golden and cooked through, including the lower edges, and the sausage centers reach 165°F. Rotate the tray if browning is uneven. If using two trays, swap their positions halfway through. Loosely shield with foil if the tops brown before the filling is hot.
- Let stand briefly, then transfer to a platter and serve warm. Optional mustard, ketchup or barbecue sauce can be offered separately; dips are not included in nutrition.
Nutrition
Serving: 1 piece (1/24 batch)Calories: 71kcalCarbohydrates: 4.4gProtein: 1.7gFat: 5.4gSaturated Fat: 2gCholesterol: 8mgSodium: 186mgSugar: 1.2gCalcium: 10mg
Video
Notes
Video credit: BakeLikeAPro’s “Pigs In Blankets Recipe Using Pillsbury Crescent Rolls” shows wrapping sausages in crescent dough. Follow this card’s mini-sausage size, 24-piece yield and doneness checks; larger hot dogs and wider dough pieces need different portions and timing.
Nutrition is calculated per piece from one-third of a Pillsbury Original Crescent roll (8-roll, 8-oz product label) plus one 12 g Hillshire Farm Lit’l Smokies link (the cited value-pack label lists 5 links/60 g). The recipe uses 8 dough portions and 24 links. The labels give 100 kcal per dough roll and 190 kcal per 5 links, making about 71 kcal per finished piece. Figures use the manufacturer labels accessed October 9, 2026, are rounded estimates and exclude dips. Trans fat and fiber are label-rounded to zero; omitted minerals and fatty-acid fields were not consistently available. Your package may differ, so use its actual label if calculating a specific meal.
Do not substitute raw sausage in this quick recipe. Whole or round-cut sausages are a choking hazard for young children; cut lengthwise into short, thin strips appropriate to the child and supervise eating. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, and use within 3 days. Reheat to 165°F. If holding for service, keep at 140°F or above.
