Calling all game day foodies and finger food fanatics! Get ready to score a culinary touchdown with these incredibly Easy Pigskins in a Blanket Football. They’re the perfect party pleaser, offering fuss-free prep, crowd-approved taste, and an adorable football-themed twist.
Ready to take your party platter to the next level? Dive into this easy-to-follow recipe and whip up a batch of these irresistible Easy Pigskins in a Blanket Football. They’re guaranteed to be a touchdown with everyone who tries them!
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Why You’ll Want to Make Easy Pigskins in a Blanket Football
- Budget-friendly: Simple ingredients and minimal prep keep costs low, making them a game-winning choice for any wallet.
- Family-friendly: Kids love getting involved in the rolling and decorating, making it a fun activity for the whole crew.
- Ultra-flexible: Experiment with dipping sauces, or add fun cheese fillings for endless variations.
- Perfect for any occasion: These crowd-favorite snacks are ideal for game days, parties, potlucks, or even a quick after-school treat. They’re guaranteed to disappear faster than a Hail Mary pass!
Ingredients – Here’s What You’ll Need
- Refrigerated Crescent Rolls: Crescent rolls offer pre-made perfection, saving you precious time in the kitchen. Simply unroll, slice, and wrap – game on!
- Lit’l Smokies: These mini sausages are perfectly portioned for a poppable, one-bite treat.
- Large Egg and Heavy Whipping Cream: Brushing the dough with an egg wash creates a barrier that traps steam during baking, leading to a crispier, flakier crust with a richer color.
- Kosher Salt: It’s a flavor magnifier, drawing out the natural savory notes of the crescent dough and hot dogs.
- Freshly Ground Black Pepper: Adds a touch of warmth and complexity, complementing the richness of the meat and dough.
- String Cheese: Pulling apart string cheese creates thin strands that perfectly resemble the laces of a real football.
Steps to Make Easy Pigskins in a Blanket Football
- Preheat your oven to 375°F. Remove the Lit’l Smokies from the package and place them on paper towels to dry them off. Patting them dry helps ensure the dough adheres better and crisps up nicely, resulting in a more visually appealing and texturally pleasing snack.
- Next, unroll the crescent roll dough.
- And separate the dough at the seams into triangles.
- Using a large kitchen knife, cut the triangles into either two or three strips. The number of strips you cut depends on the number of Lit’l Smokies that are in your package. My package had 35 so I cut three of the triangles of dough into three strips and the other 13 into two strips, which gave me a total of 35 strips.
- Then take each piece of dough, lay the Lit’l Smokie along the top edge, and roll the dough straight until it’s wrapped all the way around.
- Line a half-sheet pan with parchment paper and place some of the wrapped Lit’l Smokies in an oval shape slightly apart. Then, fill in the center of the oval with the remaining ones. Place a column of smokies in the center of the oval so that the dough slides are facing each other. Then place a column of smokies on either side with the exposed smokies facing each other. The number of wrapped smokies will determine how many will make up the oval and how many will fill the center.
- Add the egg and the heavy whipping cream to a small bowl.
- Then, using a fork or a small whisk, combine the two.
- Next, brush the tops of each wrapped Lit’l Smokie with the egg wash, and sprinkle with Kosher salt and freshly ground black pepper. Then bake in a 375°F oven for 20 minutes, until golden brown.
- After 20 minutes, remove the pan from the oven. Tear the string cheese into strips, then lay two strips end to end to create one long line down the center of the wrapped smokies. Then lay the other four strips across the long line in the center to look like the laces of a football. Then, return it to the oven and bake for 10 minutes until the cheese has melted.
- After the cheese has melted, take the pan out of the oven. Lift the parchment paper out of the pan and set it on a wire rack to allow the Pigskins in a Blanket Football to cool for 10 minutes. Serve with a variety of dipping sauces.
So there you have it! These Easy Pigskins in a Blanket Football are the perfect way to score a culinary touchdown at your next party or potluck. With their simple ingredients, minimal prep, and endless customization options, they’re a guaranteed crowd-pleaser for football fans and foodies alike.
Frequently Asked Questions
Yes! You can use veggie hot dogs, sausages, cheese sticks, or even cooked chicken strips.
Not necessarily! Puff pastry or pizza dough can be substituted, though the cooking time and texture might differ slightly.
Yes! Assemble the pigskins and refrigerate them for up to 24 hours before baking. Bake just before serving for best results.
Yes, it’s essential! Patting them dry with paper towels can help with browning and prevent a soggy dough.
Ketchup, mustard, honey mustard, BBQ sauce, ranch dressing, Dijon mustard, pizza sauce, blue cheese dressing, Chick-fil-A sauce or even sour cream are all great options, the possibilities are endless.
Recipe Tips and Tricks
- Sharper slices: Use a sharp knife for clean, even crescent roll slices, preventing tearing and uneven browning.
- Space out: Don’t crowd your pigskins! Leave enough space between them on the baking sheet for even browning and heat circulation.
- Sprinkle celebration: Dust your pigskins with a sprinkle of everything bagel seasoning or sesame seeds for extra flavor and visual pop.
- Leftover love: Leftover pigskins can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Other Great Appetizers
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Recipe
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Easy Pigskins in a Blanket Football
Ingredients
- 14 oz Lit'l Smokies
- 2 tubes Refrigerated Crescent Rolls 8 oz each
- 1 tbs Heavy Whipping Cream
- 1 Large Egg
- ½ tsp Kosher Salt
- ½ tsp Black Pepper freshly ground
- 2 pieces String Cheese
Instructions
- Preheat your oven to 375°F.
- Remove the Lit'l Smokies from the package and place them on paper towels to dry them off.
- Next, unroll the crescent roll dough and separate the dough at the seams into triangles.
- Using a large kitchen knife, cut the triangles into either two or three strips. The number of strips you cut depends on the number of Lit'l Smokies that are in your package.
- Then take each piece of dough, lay the Lit'l Smokie along the top edge, and roll the dough straight until it's wrapped all the way around.
- Line a half-sheet pan with parchment paper and place some of the wrapped Lit'l Smokies in an oval shape slightly apart. Then, fill in the center of the oval with the remaining ones. Place a column of smokies in the center of the oval so that the dough slides are facing each other. Then place a column of smokies on either side with the exposed smokies facing each other. The number of wrapped smokies will determine how many will make up the oval and how many will fill the center.
- Add the egg and the heavy whipping cream to a small bowl. Then, using a fork or a small whisk, combine the two.
- Next, brush the tops of each wrapped Lit'l Smokie with the egg wash. And sprinkle with Kosher salt and freshly ground black pepper.
- Then bake in a 375°F oven for 20 minutes, until golden brown.
- After 20 minutes, remove the pan from the oven. Tear the string cheese into strips, then lay two strips end to end to create one long line down the center of the wrapped smokies. Then lay the other four strips across the long line in the center to look like the laces of a football. Then, return it to the oven and bake for 10 minutes until the cheese has melted.
- After the cheese has melted, take the pan out of the oven. Lift the parchment paper out of the pan and set it on a wire rack to cool the Pigskins in a Blanket Football for 10 minutes.
- Serve with a variety of dipping sauces including, but not limited to ketchup, mustard, honey mustard, BBQ sauce, ranch dressing, Dijon mustard, pizza sauce, blue cheese dressing, Chick-fil-A sauce, cheese sauce, or sour cream.
- Yield 12 servings
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