These Pigs in a Blanket are a completely homemade version of a classic. Little smokies are wrapped up in a simple homemade crescent dough, topped with flavorful seasonings, then baked until hot, golden-brown, and flaky.
OPTIONAL: you can use store bought crescent dough and save on prep time.
In a large bowl, stir together 1 cup flour, milk, butter, yeast, sugar, and salt. Add just enough flour to the dough so that it becomes smooth but no longer sticky -- don't add too much!
Divide dough into 4 portions and roll out into a rough rectangle, about 3 inches wide by 6 inches long. Cut rectangle into roughly 7-8 skinny triangles.
Place one smoke at the wide end of each triangle and roll up, pressing end to stick.
Repeat until all are done. Place on a baking sheet lined with parchment paper.
In a small bowl, beat egg with water. In another small bowl, stir together garlic powder and parsley.
Brush egg over tops of pigs in a blanket and immediately sprinkle with a bit of seasoning. Repeat until all are done.
Bake for 15 minutes or until tops are golden brown.
Video
Notes
Storage:Cooked pigs in a blanket will last in an airtight container in the fridge for up to 3 days. You can also freeze and reheat in the oven at 400ºF until warm.I recommend reheating already cooked pigs in a blanket in the oven for the best texture. Simply warm them for 5-10 minutes at 350ºF or until warmed through. You can microwave them, but the crescent rolls will be soggier.