These Maple Sausage Pigs in a Blanket are perfect for breakfast, brunch or as appetizers at your next party. Make up a double or triple batch of these finger foods and watch them disappear. Young and old alike will come back for seconds and thirds of these sweet and savory treats.
A great money-saving tip is to stock up on the markdown meat at the grocery store. This is the meat that is getting close to the sale by date. Sometimes, Barbara grabs several packages, and then takes it home and repackages the meat for the freezer. Recently, there was a steal on sausage links so she stocked up.
She cooked the sausage links for breakfast per package instructions on the stove, and had some leftover links that were perfect for these Maple Sausage Pigs in a Blanket.
Maple Sausage Pigs in a Blanket
These bite-sized savory snacks really hit the spot. You could easily make these Maple Sausage Pigs in a Blanket in large quantities as a party appetizer eaten warm or even at room temperature. Or they are perfect for breakfast. Barbara’s family ate them with a salad for lunch.
- 8 count package refrigerated crescent rolls
- 6-8 sausage links cooked
- 1 Tablespoon butter
- 1 Tablespoon maple syrup
Preheat oven to 350 degrees F.
Remove crescent roll dough from package. Cut each crescent triangle into half, making 2 skinny triangles.
Cut sausage links into halves or thirds so that you have 16 sausage chunks total.
Place one chunk of sausage on shortest side of each triangle. Wrap the dough around the sausage to form a crescent shape.
Melt butter; add maple syrup and stir.
Bake crescents for 6 miinutes; remove from oven and baste each roll with the butter/maple syrup mixture.
Return to the oven and bake for an additional 6-8 minutes or until golden brown on top.
Total cook time will be 12-14 minutes.