Little Smokies In A Blanket Recipe

I’m excited to share my two-ingredient Little Smokies Recipes featuring crescent rolls and Lil Smokies, a simple party or breakfast idea that has everyone asking for the recipe.

I know it sounds silly but I keep Lil’ Smokies and refrigerated crescent roll dough in my fridge like a guilty secret. Two ingredients only, yet somehow those little sausage bites turn any dull get together into something people actually fight over.

It teases you… looks so simple but somehow every batch comes out with different personalities and I still get asked for the trick.

From my Little Smokies Recipes folder this is my go to for game day or lazy weekend mornings. I wont give away everything now but trust me this simple pairing surprises you every time.

Ingredients

• Lil’ Smokies: Small smoked sausages, protein forward, fatty and salty, usually not the healthiest choice.
• Crescent roll dough: Flaky enriched pastry, high carbs and fat, gives buttery sweet, golden crust.
• Egg wash: Brings glossy brown finish, tiny protein boost, but optional if you skip it.
• Poppy or sesame seeds: Sprinkle crunch and nuttiness, add small fiber and healthy fats.
• Brown sugar and Dijon glaze: Sweet sticky caramelized top with tangy bite, lots of sweetness.
• Mustard or ketchup: Acidic mustard cuts richness, ketchup adds sweet familiar flavor, pick your side.
• Brown sugar alone: Molasses sweetness, adds carbs, raises sugar content, use sparingly.

Ingredient Quantities

• 1 (14 oz) package Lil’ Smokies, about 30 to 36 little sausages
• 1 (8 oz) can refrigerated crescent roll dough, 8 triangles (1 tube)
• 1 large egg, for egg wash, optional
• 1 tablespoon water, for egg wash, optional
• 1 tablespoon poppy seeds or sesame seeds, optional (if you want a bit of crunch)
• 1/4 cup brown sugar and 2 tablespoons Dijon mustard, optional for a brown sugar mustard glaze
• Mustard and/or ketchup for serving, optional

How to Make this

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment or lightly grease it.

2. Open the 14 oz package of Lil’ Smokies and the 8 oz tube of crescent roll dough; separate the dough into 8 triangles and press seams to seal.

3. Cut each triangle into 3 or 4 strips depending on how thin you want the wrapping and how many sausages you need to cover, 4 strips gives about 32 pieces so it should match the little smokies count.

4. Wrap one Lil’ Smokie in each dough strip, starting at the wide end and rolling to the tip, tuck the ends under and place seam-side down on the sheet so they dont unroll while baking.

5. If making the brown sugar mustard glaze, stir together 1/4 cup brown sugar and 2 tablespoons Dijon mustard until smooth, then brush a light coat over each wrapped smokie now or save to brush after baking for a less caramelized finish.

6. For a shiny golden finish, whisk 1 large egg with 1 tablespoon water and brush the egg wash over the rolls, then sprinkle with 1 tablespoon poppy seeds or sesame seeds if you want a bit of crunch, this is optional.

7. Bake for 12 to 15 minutes, rotating the pan once if your oven is uneven, until the dough is puffed and golden brown.

8. If you saved extra glaze, brush a little on right after they come out of the oven so it melts into the hot dough and gets sticky.

9. Let cool a couple minutes on the sheet then transfer to a platter and serve warm with mustard and/or ketchup for dipping, optional.

Equipment Needed

1. rimmed baking sheet
2. parchment paper or nonstick spray
3. small sharp knife or pizza cutter (to cut the dough)
4. small mixing bowl and measuring spoons (for the glaze)
5. pastry brush (for glaze and egg wash)
6. fork or small whisk (to beat the egg)
7. silicone spatula or tongs (to move the rolls)
8. oven mitts and a cooling rack

FAQ

Little Smokies In A Blanket Recipe Substitutions and Variations

• Lil’ Smokies: swap for cocktail sausages, bite size kielbasa or smoked sausage slices, or vegan cocktail links (works great if you want meat free).
• Crescent roll dough: use thawed puff pastry cut into triangles for a flakier crust, refrigerated biscuit dough rolled thin, or pizza dough cut into small wedges.
• Egg wash: brush with milk or cream for color, melted butter for richer flavor, or use a plant based milk or oil to keep it egg free.
• Brown sugar mustard glaze: replace with honey plus Dijon, maple syrup plus whole grain mustard, apricot jam mixed with mustard, or plain BBQ sauce for a different sweet savory vibe.

Pro Tips

– Cut strips evenly and dont panic if one or two are a little shorter — aim for 3 to 4 strips per triangle so you end up with about 32 pieces. If a strip feels too short, gently stretch it, dont tear, and tuck the ends under well so they wont unroll while baking.

– Decide your glaze timing before you start: brush the brown sugar + Dijon before baking for a caramelized, slightly crisp top, or save it for right after baking for a gooey sticky finish. Warm the glaze a few seconds in the microwave so it spreads easily, but if you brush before baking keep it thin so it doesnt burn.

– Use an egg wash for the best golden shine, but if you dont have eggs, melted butter works fine and adds flavor. Space the rolls so they arent touching, bake on the center rack and rotate the pan once halfway through for even browning.

– Want make-ahead or party prep? Assemble them on a sheet, freeze solid, then store in a bag. Bake from frozen, add a few extra minutes and brush on glaze after they come out. To reheat later, use the oven or air fryer to keep them crisp, dont microwave unless you like soggy dough.