By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 8
149 cal · 20 min
Breakfast Pigs in a Blanket
Recipe GLPRc7112b1a64ce0d
Tender crescent roll dough wrapped around cooked breakfast sausages, glazed with maple syrup, brushed with egg wash, and sprinkled with poppy seeds. Baked until golden and crispy, these handheld pastries are perfect for breakfast, brunch, or as a savory appetizer. Serve warm with extra maple syrup for dipping.
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Ingredients
1 can (8 ounces) refrigerated crescent rolls
8 breakfast sausage links
2 tablespoons maple syrup, plus more for serving
1 large egg
1 splash of water
1 teaspoon poppy seeds
Directions
Preheat your oven to 375°F. Cook the breakfast sausage links according to the package directions until fully cooked. Remove from heat and set aside to cool slightly.
Open the can of crescent rolls and carefully separate them along the perforated lines into individual triangles.
Lightly brush the surface of each crescent triangle with maple syrup.
Place one cooked sausage link at the wide end of each crescent triangle and roll it up tightly, encasing the sausage in the dough. Arrange the wrapped sausages seam-side down on an ungreased baking sheet.
In a small bowl, crack the egg and beat it together with a splash of water until well combined to create an egg wash.
Using a pastry brush or your fingertips, lightly brush the egg wash over the tops of each crescent-wrapped sausage. Use just enough to coat the surface of the dough.
Sprinkle the poppy seeds evenly over the tops of all the egg-washed pastries.
Bake in the preheated 375°F oven for approximately 10 minutes, until the crescent rolls are golden brown and crispy.
Remove from the oven and serve warm with additional maple syrup on the side for dipping.
Comments
All ingredients are standard supermarket items found at any Charlotte chain—crescent rolls, breakfast sausage, maple syrup, and eggs are pantry staples, and poppy seeds sit in the baking aisle at Harris Teeter, Food Lion, and Kroger. At roughly $1.50 to $2 per serving for sausage, rolls, and syrup, this lands in the acceptable range for a weekend breakfast crowd-pleaser. The stated 20 minutes is honest if rolls are thawed; prep is five minutes and baking time is fifteen. The real strength is household fit: eight pigs in a blanket feed a family, require zero fussing once wrapped, and reheat cleanly in a 325-degree oven, making this a reliable make-ahead for a busy weeknight breakfast or grab-and-go brunch.
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