Okay, this is one of those recipes that’s so easy, you almost feel like you’re cheating.
But once you smell these cooking in the crockpot? Game over. Warm, fluffy dough wrapped around little smoky sausages, slow-cooked to soft, golden perfection. You can toss it all in and forget about it—my kind of recipe.
Perfect for game days, parties, or just because you want a cozy, no-fuss snack. Let’s get right to it.
Why I Love This Recipe
I grew up eating pigs in a blanket at every holiday and family gathering. But making them in a crockpot? That was a game-changer. Less mess, super soft dough, and the best part—no oven needed.
- One-bowl, one-pot recipe
- No need to babysit the oven
- Soft texture all around—no dried-out edges
- Super fun to dip and snack on
Servings: 8
Cook Time: 1 hour 30 minutes on high or 2 hours 30 minutes on low
What You’ll Need
- 1 (14 oz) pack cocktail sausages (like Lil’ Smokies)
- 2 (8 oz) cans refrigerated crescent roll dough
- 2 tablespoons melted butter
- 1 teaspoon brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- Swiss cheese, cut into 1-inch pieces (about 12–24 pieces, depending on how cheesy you want them)
- Optional for serving: ketchup and mustard
Pro Tips
- Don’t overfill your crockpot. Leave room around each roll so they don’t get too doughy.
- Spray your crockpot with nonstick spray so nothing sticks.
- For extra flavor, brush butter on the rolls after they cook too.
- Make them early in the day and leave them on “warm” for serving at a party.
Tools You’ll Need
- Black oval crockpot (5–7 qt)
- Sharp knife or pizza cutter
- Small mixing bowl
- Pastry brush or spoon for butter
- Nonstick spray
Substitutions and Variations
- Dough: You can use puff pastry or biscuit dough if you prefer a different texture.
- Sausage: Use veggie or turkey sausages for a lighter option.
- Spices: Swap in Italian seasoning or everything bagel seasoning.
Make Ahead Tips
- You can roll the pigs in a blanket and keep them in the fridge (uncooked) up to 1 day ahead. Add 15 extra minutes to cooking time if placing them in cold.
Let’s Make It!
Step 1: Cut the Dough
Open both cans of crescent dough. Separate the triangles and cut each triangle lengthwise into 3 smaller strips. You’ll have 24 strips total.
Step 2: Wrap the Sausages
Before adding my Lil’ Smokies to the crescent dough, I added a small dollop of mustard and tucked in a 1-inch piece of Swiss cheese, then took one cocktail sausage and rolled it up in a strip of crescent dough from one end to the other, repeating with the remaining sausages.
Step 3: Prepare the Crockpot
Spray the black oval crockpot with nonstick spray. Then arrange the wrapped sausages in a single layer inside the crockpot. Don’t pack them too tight—leave a little space between each.
Step 4: Mix Butter and Seasoning
In a bowl, stir together 2 tablespoons melted butter, 1 teaspoon brown sugar, ½ teaspoon garlic powder, and ½ teaspoon dried parsley.
Step 5: Brush the Rolls
Use a brush or spoon to gently coat the tops of each wrapped sausage in the crockpot with the seasoned butter mixture.
Step 6: Cook
Cover the crockpot with the lid and cook on high for 1 hour 30 minutes or low for 2 hours 30 minutes, until the dough is fully cooked and golden.
Step 7: Grill for a More Golden Finish
If you’d like a slightly crispier outside and deeper golden color, you can finish these pigs in a blanket under the grill.
Carefully transfer them from the crockpot to a baking tray or rack, leaving a little space between each roll.
Grill on high for 8–12 minutes, turning once if needed, until the dough looks lightly golden and dry to the touch.
Step 7: Serve
Carefully lift out the pigs in a blanket, brush with a little extra butter glaze if you want, then serve on a round plate with small bowls of ketchup and mustard.
Leftovers & Storage
Let leftovers cool, then store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or air fryer for best results.
Macros Information (per serving, est. for 3 rolls)
- Calories: 290
- Protein: 8g
- Carbs: 21g
- Fat: 19g
Why This Recipe Works (Quick Science)
Slow-cooking gives you even heat all around, which keeps the dough soft and fluffy without burning. The lid traps in moisture, preventing the outer layer from drying out—perfect for that “just baked” texture even without an oven.
Common Mistakes
- Too many rolls packed in: This makes them cook unevenly.
- Skipping nonstick spray: These can stick if you’re not careful.
- Opening the lid too often: It releases heat and slows cooking.
What to Serve With
- Dipping sauces: ranch, spicy mustard, cheese dip
- Sliced pickles or olives
- A light salad or fruit tray if serving as a full meal
FAQ
Can I use full-sized hot dogs?
Yes—just cut them into thirds before rolling.
Can I bake them instead of slow cooking?
Totally. 375°F for 12–15 minutes in the oven.
Do I need to flip them while cooking?
Nope! Just make sure there’s space between them and they’ll cook evenly.
Final Thoughts
These crockpot pigs in a blanket are one of those recipes you’ll come back to again and again. They’re simple, cozy, and a total crowd-pleaser. I’d love to hear how yours turn out—leave a comment and let me know if you tried any fun twists!