Appetizers & Snacksbonappetit
Chicago-Style Pigs in a Blanket
Everyone's favorite pigs in a blanket goes Chicago-style, complete with celery salt, poppy seeds, and a cheeky cornichon.
👥 8 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat oven to 375°. Tear one 8-oz. can refrigerated crescent rolls along perforations to separate into 8 triangles. Working one at a time and starting from the point end, make two lengthwise cuts on each triangle to make 3 roughly equal-size triangles (you should have 24 total). Spread a thin layer of yellow mustard over each one, then lightly sprinkle with celery salt (you don’t need much; it’s salty). Place 1 cornichon (of 24) and 1 sausage (from one 10-oz. package smoked cocktail sausages or franks) on wide end of a triangle and carefully and tightly roll up; gently press point end to seal. Repeat with remaining dough triangles, cornichons, and sausages.
8-oz. can refrigerated crescent rolls1Yellow mustard (for spreading and serving)Celery salt (for sprinkling)10-oz. package smoked cocktail sausages or franks1cornichons24
2
Beat 1 large egg in a small bowl and brush over dough; sprinkle with poppy seeds and lightly with more celery salt. Divide pigs in a blanket between 2 parchment-lined baking sheets. Bake until rolls are golden brown and cooked through, 15–⏱️ 18 minutes.
large egg1Poppy seeds (for sprinkling)Celery salt (for sprinkling)
3
Transfer pigs in a blankets to a platter and serve with Chicago-style relish and more mustard for dipping.
Chicago-style relish (for serving)
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