Smoked Pigs in a Blanket

Guests will be seeking for this party classic at the snack table as the big game approaches.

Are you not a football fan? Not to worry. You can still sling pigs in a blanket like a pro.

This simple and popular snack of tiny sausages and puffed bread is a playful homage to the everything bagel. The touch of smoke also elevates the piggies to new heights.

The key players and plays

The pig

You have a lot of options available, but make sure you choose a good little sausage or cocktail wiener.

I chose a basic type since the taste would emerge more as we cook them.

The blanket

Use your favorite crescent roll brand.Name brands seem to have superior perforations and are less sticky, but all brands blow up enough.

Keep the can in the refrigerator until you’re ready to use the dough. Its much easier to work with when its chilled.

If the dough gets too warm in the container, it will get sticky and complicate your technique, making the roll-up seem sloppy and perhaps producing an uneven bake.

Crescent rolls are already perforated into triangles, but because we’re smoking small pigs in a blanket, you’ll need to cut these triangles in half or even thirds.

If you cut the dough into thirds, one can of dough should make 16 or more cookies.

The assembly

1. Remove one triangle.
2. Cut it in half.
3. Roll the dough up to the tip of the triangle, starting with a wiener.
4. Place the wrapped wiener on a baking sheet with a wire rack.
5. Space them evenly on the rack

The topping

It’s time to take these pigs to the next level.

In a glass dish or cup, melt two tablespoons of butter. Brush the tops of the dough-covered pigs liberally with butter.

The wire rack will let any extra butter to drain away, preventing the pigs from becoming too greasy. The butter will aid in the creation of a lovely, deep brown hue in the dough.

Then, on top of the dough, sprinkle the everything bagel spice. Some may fall off, but the wire rack will assist the chef keep any surplus away from the pigs.

The smoke

Unlike typical oven-cooked pigs in a blanket, we used a pellet smoker using Bear Mountain BBQ pecan pellets for this dish. They generate a pleasant, even smoke that is free of harshness.

You can cook them in the oven if you don’t have a pellet smoker. You’ll get the everything bagel vibe, but you’ll be missing the smoke. To compensate, you may even use a pre-smoked tiny sausage.

If the baking tray under the wire rack is especially dirty after the butter brush and seasoning sprinkle, you may want to lift it carefully off and rinse the baking sheet underneath before beginning the cook.

Cooking at a lower temperature prevents the seasoning from burning on the bottom, but as they say, better safe than sorry. And you want a good smoke taste on these piggies, not a burned smoke flavor.

Set the pellet smoker first to 225F.

Cook the pigs in a blanket for 15 minutes.

Increase the heat to 350°F and cook for another 10 minutes to finish them.

The dough should be golden brown in color. If they seem to be darkening too rapidly, leave them on the lower temperature for a longer period of time and the high temperature for a shorter period of time.

The eating

Allow at least 5 minutes for the pigs in a blanket to cool before eating. Those dough blankets will keep the heat in!

If preferred, serve with your favorite dipping sauce. We used Smoke Kitchen’s pre-made mustard barbecue sauce, which was extremely excellent. However, a cheese dip or a cream cheese dip would complement the flavor of the everything bagel seasoning!

Need some more game-day appetizers to throw on the platter?

• Buffalo garlic pig wings
• Bacon wrapped cheese stuffed brats
• Jalapeo popper shotgun shells
• Smoked candied bacon
• Hot and fast baby back ribs