This version of pigs in a blanket has been a weekend morning staple at my house for years. I first stumbled on the idea during a rushed holiday brunch when I needed something fast, portable, and beloved by both kids and adults. The combination of savory breakfast sausage tucked into buttery crescent dough delivers that comfort-food feeling with minimal fuss. What makes this recipe special is its flexibility: you can finish the little rolls with an everything-bagel topping for a savory crunch, or give them a brush of real maple syrup for a sweet-savory contrast that guests love to dip.

I remember baking a tray of these for a snowy family ski-day send-off; the kitchen filled with warm, yeasty scents and everyone grabbed one hot from the sheet. They're forgiving enough to use either pre-cooked or raw breakfast links, and whether you use a name-brand sausage like Jimmy Dean or a local pork link, the result is reliably satisfying. The dough puffs up around the sausage, browning to a thin, slightly crisp exterior while the inside remains soft and pillowy. Serve them straight from the oven and watch them disappear.

Ingredients

• Breakfast sausage links (16): Use cooked or uncooked links depending on preference. I often reach for a mild pork breakfast sausage like Jimmy Dean or a local pork link. If using frozen, do not thaw; they bake fine straight from frozen but will take a minute longer to brown. Links about 2 to 3 inches long work best for the crescent triangles.
• Refrigerated crescent roll dough (1 8-ounce can): Pillsbury crescent dough is the classic choice for its reliable butteriness and perforations. The dough puffs up and browns quickly; keep it cold until you're ready to unroll to maintain flake.
• Everything bagel spice (1 tablespoon): If you like a savory, herby crunch, choose a blend with sesame seed, poppy seed, dried garlic, onion, and salt. Trader Joe’s or homemade blends both work well.
• Large egg and water (1 egg + 1 teaspoon water): For an egg wash that promotes shine and helps the seasoning stick. Use room-temperature egg for even brushing.
• Maple syrup (5 teaspoons total): For the sweet option, use real maple syrup and brush sparingly: 2 1/2 teaspoons before rolling or 2 1/2 teaspoons to glaze after shaping, plus more for serving.
• For serving: Extra maple syrup for dipping and optional whole-grain mustard for an adult twist.

Instructions

Prepare the oven and sheet: Arrange a rack in the middle of the oven and preheat to 375°F. Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup effortless. Make sure the sheet is fully cooled before placing on it if you’ve been using it for other tasks. Prepare the sausage: Pat 16 breakfast sausage links dry with paper towels to remove excess moisture; this helps the dough adhere and brown evenly. If using frozen links, do not thaw—bake directly but expect a minute or two extra in the oven. If using fully cooked links, you can warm slightly in a skillet before wrapping for a crisp exterior. Cut the dough: Unroll the 8-ounce can of refrigerated crescent roll dough on a clean work surface and separate the perforated seams into 8 triangles. Use a pizza cutter or sharp knife to cut each triangle lengthwise into 2 narrow triangles to yield 16. Keep the dough chilled until you’re ready to wrap to prevent overworking. Option 1 — Everything bagel finish: Whisk 1 large egg with 1 teaspoon water in a small bowl to make an egg wash. Set aside. This wash will give the exterior a glossy finish and help the seasoning adhere. Option 2 — Maple glaze finish: Reserve 5 teaspoons of real maple syrup. Lightly brush a thin layer of about 2 1/2 teaspoons onto each dough triangle before wrapping for a subtle sweetness that caramelizes in the oven. Save the remaining 2 1/2 teaspoons for glazing the tops after assembly, or keep for serving. Wrap each link: Place one sausage at the wide end of each narrow dough triangle. Roll toward the pointed end, allowing the dough to overlap slightly and seal. Aim for a snug but not overly tight wrap so the dough can expand as it bakes. Place each roll seam-side down on the prepared baking sheet, spaced evenly to allow puffing. Finish and season: For the everything-bagel option, brush the tops and sides with the egg wash and sprinkle evenly with 1 tablespoon everything-bagel spice. For the maple option, brush the tops and sides with the remaining 2 1/2 teaspoons maple syrup just before baking to create a glossy, slightly caramelized top. Bake: Bake in the preheated 375°F oven until the dough is puffed and deep golden brown, 13 to 15 minutes. Look for an even golden color and slight crisp at the edges; if using frozen sausage, add 1 to 2 minutes and check the internal temperature of raw sausage to reach 160°F. Serve: Remove from the oven and transfer to a cooling rack for 2 minutes to let the bottoms set. Serve warm with extra maple syrup for dipping or mustard for a savory contrast. These are best eaten within an hour for optimal flakiness.

Storage Tips

Store cooled pieces in an airtight container in the refrigerator for up to 3 days. To maintain best texture, reheat on a wire rack set over a baking sheet in a 350°F oven for 6 to 8 minutes rather than microwaving, which makes the dough soggy. For longer storage, freeze baked or unbaked rolls on a tray until solid, then transfer to a resealable freezer bag for up to 3 months. To bake from frozen, add 3 to 5 minutes to the bake time and check for golden color and internal temperature if sausages were raw.

Ingredient Substitutions

Swap regular breakfast links for turkey or chicken sausage to lower fat, or use plant-based breakfast links for a vegetarian option—note plant links will change flavor and may contain different moisture content. For a gluten-free version, use gluten-free crescent dough if available or wrap sausages in thin gluten-free puff pastry sheets, though texture will differ. Replace the everything-bagel blend with sesame seeds and onion powder if you want a simpler topping. If avoiding eggs, use a thin water or milk wash for color, but it won’t be as glossy.

Serving Suggestions

Serve on a large platter with small bowls of maple syrup, whole-grain mustard, and hot honey for dipping. Pair with scrambled eggs, roasted breakfast potatoes, or a simple green salad for a brunch spread. Garnish the everything-bagel version with a few extra sesame seeds or chopped chives. For a brunch buffet, keep them warm in a low 200°F oven on a rack over a sheet to avoid direct contact with the pan.

Cultural Background

Pigs in a blanket are a beloved finger food with international cousins: in the United States they commonly pair sausages with crescent dough, while in the United Kingdom the term often refers to sausages wrapped in bacon. This breakfast adaptation elevates the classic party favorite to morning fare, blending American breakfast sausage traditions with the convenience and flaky texture of commercially available crescent dough.

Seasonal Adaptations

In autumn, swap in maple-sage sausage links and finish with a drizzle of maple for a seasonal flavor profile. In summer, use herbed chicken sausage and finish with fresh chopped basil and a squeeze of lemon for brightness. For holiday brunches, add a pinch of nutmeg to the maple glaze or top the everything-bagel version with a sprinkle of smoked paprika for a festive touch.

Meal Prep Tips

Assemble the rolls the night before and refrigerate them on the baking sheet covered loosely with plastic wrap; bake in the morning for fresh, warm pastries without morning rush. For freezer meal prep, fully assemble on a tray, freeze solid, then bag. Bake from frozen adding 3 to 5 minutes. Label containers with baking time and whether sausages are pre-cooked so you can adjust final temperatures and ensure safety.

These little rolls are perfect for making mornings easier while still feeling special. Whether you keep them simple or dress them up, they're a reliable, comforting start to any day—give them a try and make the variations your own.