Vegetarian Pigs in a Blanket

Total time30 min

Prep time15 min

Cook time15 min

Golden, flaky crescent dough gets rolled up snug and baked until deep golden brown with crisp, set seams — the kind of snack that disappears fast off any party platter. A light brush of egg wash gives every piece that glossy, bakery-style finish, and a sprinkle of sesame or poppy seeds adds a little crunch and visual pop. These come together in one pan with minimal fuss, and they're just as good pulled straight from the oven as they are reheated for game day leftovers. Serve them warm with yellow or honey mustard for dipping, and they'll vanish before you can plate the next batch. It's a fun, kid-friendly finger food that fits neatly into a vegetarian spread without missing a beat.

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Ingredients

8 servings

2 cans (8 oz each) refrigerated crescent roll dough
Immaculate Baking Crescent Rolls All Natural Rolls - 8 Oz Food Lion Crescent Rolls, Original Our Brand Crescent Rolls - 8 ct Giant Eagle Original Crescent Rolls, Ready To Bake Hy-Vee Crescent Rolls Big & Flaky 8Ct
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1 package (14 oz) cocktail sausages (little smokies)
Chef's tip
Cut full-size plant-based hot dogs into bite-size pieces to match cocktail sausages. They taste a little less smoky and are leaner, so add a little oil to the pan if needed. Check the package - most are precooked and only need heating through; if yours are uncooked, follow the package directions.
1 egg, beaten
1 tbsp water
1 tsp sesame seeds or poppy seeds (optional)

For serving

yellow mustard or yellow honey mustard, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2
Unroll the crescent dough and separate it along the perforated lines into individual triangles. Using a sharp knife or bench scraper, cut each triangle lengthwise into 2 narrower triangles, giving you roughly 32 pieces total.

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