Description
These Sticky Pecan Pigs in a Blanket are bite-sized crescent rolls wrapped around mini sausages, baked until golden, then coated with a luscious buttery glaze packed with brown sugar, honey, cinnamon, and crunchy pecans. Perfect for parties or a sweet-savory snack, they deliver a delightful combination of flaky, savory, and sticky sweetness in every bite.
Ingredients
Scale
Pastry and Sausage
- 1 (8-count) tube refrigerated crescent rolls
- 1 (4-count) tube refrigerated crescent rolls
- 1 (14-oz) package Lit’l Smokies
Sticky Glaze
- ½ cup butter
- 6 Tbsp brown sugar
- 6 Tbsp honey
- ½ tsp cinnamon
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375ºF (190ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Prepare Crescent Roll Triangles: Unroll both cans of refrigerated crescent rolls. Separate into 12 triangles total. Then, cut each triangle lengthwise into 3 narrow triangles, which will be used to wrap the sausages.
- Wrap the Sausages: Place one Lit’l Smokies sausage on the wide side of each narrow crescent roll triangle. Roll the dough around the sausage tightly and place them seam side down in the prepared baking dish.
- Initial Baking: Bake the wrapped sausages in the preheated oven for 10 minutes to partially cook the dough and sausage.
- Prepare Sticky Glaze: While baking, combine butter, brown sugar, honey, and cinnamon in a small saucepan over medium heat. Cook until the butter is melted and the sugar is fully dissolved, stirring occasionally. Remove from heat and stir in chopped pecans.
- Glaze and Final Bake: Carefully pour the sticky pecan glaze evenly over the partially baked pigs in a blanket. Return the pan to the oven and bake for an additional 10 to 15 minutes until the crescent rolls are golden brown and the glaze is bubbly and sticky.
Notes
- For extra crispiness, brush the crescent rolls with a little beaten egg before the initial bake.
- Use chopped pecans for the glaze or substitute with walnuts if preferred.
- Let cool slightly before serving as the glaze will be very hot and sticky.
- Can be prepared a few hours ahead – bake and glaze just before serving for best texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
