Pigs in a Blanket Footballs
These Pigs in a Blanket Footballs are the easiest, most fun game day snack! Little smokies wrapped in flaky crescent dough and decorated with mustard laces. They're a guaranteed crowd-pleaser for any football party. For another fantastic party appetizer, try our easy Bacon Wrapped Cocktail Sausages.
Servings: 24 pieces
Calories: 70kcal
Equipment
- Baking Sheet & Parchment Paper For easy baking and cleanup.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1 package (14 oz) little smokies sausages
- 1 large egg
- 1 tsp Dijon mustard
- 2 tbsp yellow mustard, for piping
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll crescent dough and cut into thin strips. Wrap one strip around each little smokie. Place seam-side down on the baking sheet.
- In a small bowl, whisk the egg and Dijon mustard. Lightly brush this mixture over each wrapped sausage.
- Bake for 12-15 minutes, until the pastry is puffed and deep golden brown.
- Let cool for 2-3 minutes. Transfer to a plate. Use yellow mustard to pipe football "laces" (two lines with three stitches) on each one.
- Serve immediately while warm with your favorite dipping sauces.
Notes
Pro Tips: For the cleanest mustard "laces," let the baked pigs in a blanket cool for 2-3 minutes before piping so the mustard doesn't run. Using a squeeze bottle or a small zip-top bag with the corner snipped off gives you the most control. You can assemble these up to a day ahead; cover and refrigerate the baking sheet, then bake as directed when ready.