Everything Bagel Pigs in a Blanket

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Close-up of golden everything-bagel pigs in a blanket: bite-sized cocktail sausages wrapped in flaky, buttery crescent dough brushed with melted butter and generously sprinkled with sesame and poppy seeds, dried onion and garlic flakes, and coarse salt. They rest on a weathered wooden board with scattered seeds, a fresh thyme sprig, and a softly blurred bowl of mustard in the background.

Yes — these are pigs in a blanket dressed like everything bagels: buttery, flaky crescent dough wrapped around mini sausages, brushed with butter and showered in sesame, poppy, onion and garlic so every bite tastes like a tiny, savory bagel. They’re party-ready, weirdly comforting, and dangerously easy to eat.

I love turning classics into small, ridiculous delights. This recipe takes the nostalgic joy of pigs in a blanket and gives it a bold everything-bagel personality — perfect for brunch crowds, game day, or when you want to make mustard look fancy.

Ingredients

  • 1 (8 oz) tube refrigerated crescent roll dough
  • 24 mini cocktail sausages (about 12–16 oz)
  • 3 tbsp unsalted butter, melted
  • 2 tbsp everything bagel seasoning (store-bought or homemade — see notes)
  • 1 tsp coarse sea salt
  • 1 tbsp poppy seeds (extra for garnish)
  • 1 tbsp sesame seeds (mixed white and black if you have them)
  • 1 tsp dried minced onion
  • 1/2 tsp garlic flakes
  • Optional: 2 tbsp brown sugar (for a sweet-savory glaze)
  • Mustard, for serving

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Unroll the crescent dough and separate into triangles following the perforations. If using a sheet-style dough, gently press seams to seal and slice into 24 small rectangles or triangles large enough to wrap each sausage.
  3. Brush a thin layer of melted butter over each triangle. Sprinkle a little everything bagel seasoning on the buttered side (reserve some seasoning for after baking).
  4. Place one cocktail sausage at the wide end of each triangle and roll tightly toward the point, tucking the point underneath to secure. Arrange seam-side down on the prepared baking sheet, leaving a small gap between pieces.
  5. If you like a sweet-savory contrast, brush rolled pigs with a mixture of melted butter and brown sugar. Otherwise, just brush with melted butter.
  6. Sprinkle remaining everything bagel seasoning evenly over the arranged pigs in a blanket. Add poppy and sesame seeds and a light dusting of coarse sea salt for crunch.
  7. Bake for 12–16 minutes, or until the dough is golden brown and puffed. Rotate the sheet halfway through for even browning.
  8. Remove from oven and immediately brush with any remaining melted butter for extra shine. Transfer to a serving platter and serve warm with mustard for dipping.

Tips & Notes

  • Everything bagel seasoning: Mix 1 tbsp sesame seeds, 1 tbsp poppy seeds, 1 tsp coarse salt, 1 tsp dried minced onion, and 1/2 tsp garlic flakes. Scale up if you want more to sprinkle.
  • Make-ahead: Assemble but don’t bake. Freeze raw rolls on a sheet tray, then transfer to a freezer bag. Bake straight from frozen, adding 4–6 minutes to the bake time.
  • Spice it up: Brush with a touch of sriracha-butter before sprinkling seasoning for a smoky heat.
  • Serving: Warm them — the contrast between the buttery, crisp dough and the snap of the sausage is everything.

Weird fact: Everything bagel seasoning was likely invented by accident when bakers mixed leftover seeds and salts to avoid waste — somehow, culinary history became tastier because someone didn’t want to throw away toppings.

Want a deeper dive into the magnetic pull of bagel flavors? I wrote about cravings and bagels in Why Am I Craving Bagels? — it’s a fun read if you want to understand why this seasoning hits so hard.