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    Home » Recipes » Appetizer

    Modified: May 17, 2023 · Published: Feb 6, 2022 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income from ads.

    Grown Up Pigs in a Blanket

    Jump to Recipe Print Recipe

    What could be better than little smokies or kielbasa plus sauerkraut and caramelized onions nestled in a freshly baked dinner roll? That's the flavor combination found in Grown Up Pigs in a Blanket, a new twist on a childhood favorite - but this time with grown-up ingredients and flavors. Serve with Cranberry Jalapeno Meatballs and Charcuterie Cups for a delicious appetizer round!

    Little Smokie and sauerkraut filling in a halved portion of a dinner roll
    Jump to:
    • Ingredients to Have on Hand
    • Defrost the Frozen Rolls
    • Begin Prep Work
    • Prep While the Rolls Defrost
    • Prep the Day Ahead
    • Meat Variations
    • Fancy, Grown Up or Gourmet
    • Assemble the Pigs in a Blanket
    • Toppings or No Toppings
    • Recipe FAQs
    • How to Serve Grown Up Pigs in a Blanket
    • The Inspiration
    • Other Hearty Appetizers
    • Sides to Serve with Pigs in a Blanket
    • Recipe
    • Comments

    Ingredients to Have on Hand

    • frozen dinner rolls defrosted - I recommend Rhodes brand (not sponsored)
    • bacon
    • little smokies, or smoked kielbasa
    • sauerkraut
    • Everything Bagel Seasoning (optional)

    This recipe uses simple ingredients, but the flavor you find inside these "gourmet" pigs in a blanket is special enough to serve as a main meal.

    You could say this is a dressed-up version of Pigs in a Blanket because the diced smoked sausage is tucked in a freshly baked dinner roll with a dusting of Everything Bagel Seasoning on top.

    A jar of sauerkraut on the kitchen counter
    A bag of little smokes with cheese
    Any brand of sauerkraut will work great in this recipe, you only need 2 cups of kraut, but this is by far my favorite brand. You can also use any type of smoked sausage or kielbasa in this recipe. I like using Hillshire Farms "Little Smokies" because they come packaged nice and small.

    Defrost the Frozen Rolls

    Grown Up Pigs in a Blanket veer away from traditional pigs in a blanket by replacing crescent rolls, with dinner rolls and hotdogs with smoked sausage and sauerkraut.

    Crescent rolls are great and are the typical go-to choice for wrapping up a hot dog in that sentimental version of pigs in a blanket that the kids love, but this grown-up version is just a tad more dressed up.

    A bag of Rhodes dinner rolls

    Just because we are using dinner rolls, instead of crescent rolls doesn't mean this will be complicated.

    This part is super easy! While it takes a few hours to defrost frozen dinner rolls, I like the Rhodes brand, there's a lot we can do during that time to speed up the prep for this new twist on pigs in a blanket.

    Frozen Rhodes dinner rolls placed in rows on a baking sheet

    You'll find dinner roll dough in a frozen foods section of the grocery store.

    1. Place the frozen dinner rolls on a baking sheet lined with parchment paper.

    2. Spray a sheet of plastic wrap with Pam or other cooking spray and gently place it on top of the rolls.

    3. Set the timer for about three hours to allow the frozen dough to defrost and become easy to roll into small circles.

    Begin Prep Work

    While the rolls are defrosting, I like to start the prep work by first cooking the bacon.

    You'll need between 4 and 6 slices of bacon to equal ¾ cup of chopped, cooked bacon. It all depends on how thick the bacon slices are.

    Six slices of bacon in a cast iron skillet

    Either fry the bacon in your skillet, drain, cool and chop. Or, if you prefer to oven bake the bacon, spread the slices out on parchment paper on a baking sheet and bake in a 425°F oven for about 10 minutes on each side.

    Bake until the bacon is crispy, then drain cool and chop.

    Prep While the Rolls Defrost

    Don't be daunted by the four hours prep time you see in the recipe card, most of that time allows for the bread to defrost, then rise after the rolls are stuffed and assembled.

    Diced little smokies on a small cutting board with a knife on the side
    Chop the meat into bite sized portions.
    Diced little smokies in a bowl
    You'll need just under a pound of meat.

    Much of the prep work for this recipe can be done while the bread is defrosting, including chopping the smoked sausage and dicing the onion.

    Onions and sauerkraut in a cast iron skillet

    Place the diced onion in a hot skillet with the sauerkraut and stir until the onions start to soften and caramelize and kraut starts to soften.

    Onions, sauerkraut with little smokies on top, in a cast iron skillet on the stove

    Next, top with the diced bacon and smoked sausages and stir to combine. Here's where the flavors really rub off on each other.

    Add ½ teaspoon of garlic powder and stir.

    If you are preparing these to serve today, just set this aside until the rolls are defrosted and ready to assemble. To ensure safe food handling, be sure to refrigerate the filling ingredients if there's more than 30 minutes or so to wait before the rolls defrost.

    Prep the Day Ahead

    But if you'd rather not be busy at all during the defrosting time, here's what to do the day ahead:

    • Fry the bacon, drain and chop
    • Dice the smoked sausage (Little Smokies, kielbasa, hot dogs, etc.)
    • Chop the onion
    • Combine the above ingredients in a hot skillet, add ½ teaspoon garlic powder

    Follow the recipe for cooking the filling. Remove the filling ingredients from the skillet and place in a covered dish, refrigerate until you are ready to assemble and bake the Grown Up Pigs in a Blanket.

    Little Smokie and sauerkraut filling in a halved portion of a dinner roll

    Plan on serving two to three rolls per person if serving as a main meal, or one to two rolls as an appetizer. This recipe makes 20 rolls.

    Pig in a blanket cut in half and held in someone's hand

    Meat Variations

    You can use any variety of smoked sausage with this recipe.

    Use whichever variety your family enjoys. I've made this using all different types of smoked sausage and have had yummy results every single time.

    A baked grown up pig in a blanket on the baking sheet

    Fancy, Grown Up or Gourmet

    This recipe is a whole new approach to wrapping up yummy smoked sausage with delicious a delicious flavor combination of onion and kraut in tender, freshly baked dinner rolls.

    Dough rolled into a circle with a skillet on the side

    Assemble the Pigs in a Blanket

    Once the dinner roll dough is defrosted, on a floured surface or cutting board, roll out each piece of dough into a 4-inch. circle. After defrosting, the rolls will be perfectly soft and ready for this step.

    1. Top each flat round with about ¼ cup filling.

    2. Fold the dough around the filling, forming a ball then pinch the edges together to create a seal.

    3. Place the seam side down on a baking sheet covered in parchment paper.

    4. Cover the rolls loosely with plastic wrap that has been coated with Pam or cooking spray.

    Let rise in a warm place for 15 minutes.

    Stuffed dinner rolls with a sprinkling of everything bagel seasoning  top, placed on a baking sheet

    Toppings or No Toppings

    After 15 minutes of rising. Whisk the egg and use a pastry brush to coat each roll with the egg, then sprinkle either Everything Bagel Seasoning or poppy seeds on the top of each roll.

    A large cookie sheet with rows of baked, grown up pigs in a blanket

    The Everything Bagel Seasoning packs great flavor addition to each roll, but if your family prefers something a little more subtle I highly recommend using poppy seeds instead.

    You can also skip the topping completely - just brush with the egg wash and bake. There's plenty of flavors housed in these rolls.

    Bake for about 15 minutes in a 350° F oven until the tops of the rolls are lightly browned.

    A baked grown up pig in a blanket on the baking sheet

    Recipe FAQs

    Can these be frozen and served later?

    Yes. This is a terrific make-ahead recipe. Prepare and bake as directed in the recipe, then freeze the cooled rolls in a freezer-safe zipped bag or container.

    Be sure to separate the layers with waxed paper.

    To serve, reheat the rolls on a baking sheet lined with parchment paper, or greased, in a 325° F oven until heated through, about 20 minutes. The rolls will have a toasty and crunchy texture when reheated this way.

    How long can I keep leftover Grown Up Pigs in a Blanket in the fridge?

    These are delicious to eat cold from the refrigerator.

    But like any leftover food, for the best freshness, plan to gobble them up before three days pass.
    A hand holding a dinner roll with sausage and kraut filling

    Can I use homemade bread dough for the rolls, instead of frozen?

    First of all, bravo for making bread dough from scratch! I've never made this recipe using homemade dough, but if you have good results preparing this grown-up version of pigs in a blanket that way please share the details in the comments below.

    How to Serve Grown Up Pigs in a Blanket

    These rolls are fantastic when they're warm from the oven, and let me just add that the smell of the freshly baked rolls along with the sausage and kraut inside is pure heaven. You won't need ketchup and mustard but both are a nice option for folks to add to their plates. Maybe kick it up a bit and in keeping with the "grown-up" aspect of these, serve them alongside some specialty or extra spicy mustards.

    I've served these as an appetizer and many times as a main meal with a salad.

    The Inspiration

    I first stumbled onto a recipe similar to this in a Taste of Home magazine back in the mid-90s. My family loved it! So over the years, I adapted it, made it a little easier - no kneading bread dough, and adjusted the spices. I can't wait to hear what you think of Grown Up Pigs in a Blanket.

    Little Smokie and sauerkraut filling in a halved portion of a dinner roll

    Other Hearty Appetizers

    This recipe is a wonderful, hearty appetizer or a main meal served with a salad. But sometimes it's nice to serve appetizers that could become part of a meal. Here are a few others that fit the bill.

    • Philly Cheesesteak Bites
    • Pork Wonton Stars
    • Corn Dog Nuggets

    And just because every great meal or event you host should be wrapped up with the sweetest of treats. Here are a few dessert options that I think your guests or family will love.

    • No-Peel Apple Cake
    • Old Fashioned Chocolate Pound Cake
    • Peanut Butter Pies

    Sides to Serve with Pigs in a Blanket

    • Apple and cranberry stuffing.
      Cranberry Apple Stuffing (Baked)
    • Pan roasted asparagus on a plate with lemon slices.
      Pan-Roasted Asparagus
    • A spoon scooping up country potatoes from a baking dish.
      Cheesy Potatoes with Corn Flakes
    • A large spoon scooping up a serving of twice baked potatoes from a baking dish.
      Double-Baked Mashed Potatoes

    If you tried Grown Up Pigs in a Blanket or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

    Recipe

    Little Smokie and sauerkraut filling in a halved portion of a dinner roll

    Grown Up Pigs in a Blanket

    What could be better than little smokies or kielbasa plus sauerkraut and caramelized onions nestled in a freshly baked dinner roll? That is the flavor combination in Grown Up Pigs in a Blanket, a new twist on a childhood favorite. Serve with a plate of fresh veggies and Herb and Garlic Dip!
    5 from 26 votes
    Print Rate Pin Recipe
    Prevent your screen from going dark
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Defrosting Time and Rising Time for the Bread: 3 hours hours 15 minutes minutes
    Total Time: 4 hours hours
    Servings: 10 2 rolls per person
    Calories: 305kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    • 20 frozen dinner rolls - defrosted, I recommend Rhodes brand
    • 4-6 bacon slices - cooked and chopped, about ¾ cup
    • 1 tablespoon olive oil
    • 1 cup onion - diced
    • 2 cups sauerkraut
    • ½ teaspoon garlic powder
    • 1 15 ounce package little smokies - regular or cheese, or about a pound of any variety smoked kielbasa
    • 2 tablespoons - Everything Bagel Seasoning or poppy seeds
    • 1 egg

    Instructions

    Prep Dinner Roll Dough

    • Remove 20 balls of frozen dinner roll dough from packaging. Place rolls about 3 inches apart on a parchment lined baking sheet. Cover with plastic wrap that has also been sprayed with Pam cooking spray. Set on the counter and allow to defrost for three hours. 

    Prep Filling Ingredients

    • While the dough is defrosting, cook the bacon and dice into small pieces. You’ll need ¾ cup of chopped bacon. Dice the smoked sausage into bite sized portions. Dice the onion. 
      Heat olive oil in a cast iron skillet on the stove, until the oil starts to shimmer. 
      Add the diced onion and sauerkraut and cook until the onions begin to caramelize and soften and the kraut softens a little, this takes about 10 minutes. 
    • Add cooked and diced bacon and diced smoked sausage then stir in the garlic powder.
      Set aside until the dinner rolls have defrosted. 
      To ensure safe food handling, be sure to refrigerate the filling ingredients if there's more than 30 minutes or so to wait before the rolls defrost.

    Stuff the Dinner Rolls

    • Once the dinner roll dough is defrosted, on a floured surface or cutting board, roll out each piece dinner roll into a 4-in. circle. After defrosting the rolls will be perfectly soft and ready for this step.
      Top each flat round with about ¼ cup filling.
    • Fold the dough around the filling, forming a ball then pinch the edges together to create a seal. 
      Place the seam side down on a baking sheet covered in parchment paper. 
      Cover the rolls loosely with plastic wrap that has been coated with Pam or cooking spray. 
      Let rise for 15 minutes.
    • Whisk the egg and use a pastry brush to coat each roll with egg, then sprinkle either Everything Bagel Seasoning or poppy seeds on the top of each roll.
      As another option, skip the topping completely, just brush with the egg wash and bake.

    Bake and Serve

    • Bake for about 15 minutes in a 350° F oven until the tops of the rolls are lightly browned. 
      Serve as an appetizer or as a main course with salad. 
    Calories: 305kcalCarbohydrates: 43gProtein: 10gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 22mgSodium: 705mgPotassium: 196mgFiber: 4gSugar: 3gVitamin A: 32IUVitamin C: 5mgCalcium: 167mgIron: 4mg

    Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.

    Did you try this recipe? Leave a comment below or @crinkledcookbook on Instagram, snap a photo and tag it #crinkledcookbook

    More Easy & Delicious Appetizer Recipes

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      Shrimp Cocktail Cups
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      Pickle de Gallo Recipe
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      Cheeseburger Sliders with Hawaiian Rolls
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    Looking for something?

    Reader Interactions

    Comments

      5 from 26 votes (25 ratings without comment)

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    1. Jessica says

      March 29, 2023 at 7:42 am

      5 stars
      I made this dip for a party over the weekend and it was fantastic! Everyone was asking for the recipe!

      Reply
      • Melinda O'Malley Keckler says

        March 31, 2023 at 5:23 pm

        I love hearing this! Thank you for the five-star rating Jessica.

        Reply
    2. Susan says

      February 07, 2022 at 10:50 am

      What else could you recommend instead of sauerkraut? I just don't like it at all but like the idea of everything else in the recipe 🙂

      Reply
      • Melinda O'Malley Keckler says

        February 07, 2022 at 7:19 pm

        Hi Susan, Hmmm. Hard to say, I've only used sauerkraut in this recipe so can't offer a tried and true "switcheroo." You might try substituting it with finely shredded and chopped cabbage, softened in the skillet with the onions. I recommend making a test run of any substitution before serving it to guests though. 😉 Please keep me posted here in the comments. Good luck!

        Reply

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