Piggy Wiggys

Piggy Wiggys

Crystal Bush 0

"Yummy little pigs in a blanket that always remind me of Christmas morning!"

Ingredients 25 m {{adjustedServings}} servings 317 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 824 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  2. Separate crescent rolls. Flatten rolls and cut into triangles which measure 1 1/2 inches on each side. Wrap each sausage in a triangle of dough. Place on prepared baking sheet.
  3. Bake in preheated oven for 15 minutes, until golden.
Tips & Tricks
Baked Oatmeal I

A sweet baked oatmeal with raisins, milk, and eggs.

French Dip Sandwiches and Tangy Slaw

See how to make a hot and cheesy sandwich with sweet and tangy slaw.

Rate recipe

Your rating


Reviews 98

  1. 126 Ratings


Well, it's not a party without these little bite size treats! Who knew two little ingredients could produce something so good! I use a pizza cutter to cut the crescent dough and I always spray a bit of Pam so nothing sticks. I serve these with a variety of dipping sauces - bbq, honey mustard, spicy brown mustard, dijon, apricot jam mixed with a bit of bbq sauce, the possibilites are endless! One thing is for sure, these are always a hit and you're guests will definitely thank you!


I too have had these pigs in blankets before and have made them myself with the biscuit dough. I thought I would really like the crescent dough version but I actually think I like the flaky biscuit dough flavor and texture better. It probably doesn’t matter to a bunch of guys watching a football game though. I do admit I did use store brand crescent dough. Maybe that made a difference. For those who are confused about how to get the triangles to work here’s the technique; The crescent dough is basically a rectangle cut into large triangles with diagonal cuts from corner to corner of the rectangles. This makes the large triangles, in truth, 90-degree triangles with points off to one side. To make 4 small triangles out of each large crescent roll, 90 degree triangle, for the little cocktail size sausages: Lay one of the (8) large triangles out flat with the point pointing at you and the square corner on the left. About 1/3 of the way down cut the point off the triangle making 1 of the 4 small triangles. (Set that one aside or immediately roll it around a sausage.) You now have sort of a lopsided rectangle with 1 square corner (on the left) and one corner sticking out at an angle (on the right). From the bottom edge (farthest away from you) move your knife leftward from the angled corner, on the right, about 1/3 of the length of that bottom edge. Make a diagonal cut to the upper (closest to you now) right-hand edge corner, where you cut the first small triangle off. You now hav


A variation I use as appetizers: cut each crescent roll into two triangles, otherwise they are too big for the sausage; brush the top of each triangle with your favorite BBQ sauce; place one sausage on the long side of each triangle and roll up; bake. Addictive!