Giant Pig-in-a-Blanket
Loading Video...
Recipe courtesy of Food Network Kitchen

Giant Pig-in-a-Blanket

Getting reviews...
  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 6 to 8 servings
This slice-and-serve pig-in-a-blanket is gigantic indeed. Stuffed with breakfast sausage and ham and rolled in crescent dough, it's great for game day or even for breakfast.



  1. Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.
  2. Remove the plastic packaging from the sausage while keeping it together in its original shape. On a work surface, gently roll the sausage log back and forth into a 10-inch log. Transfer the log to the prepared baking sheet and bake until browned and cooked to 155 degrees F, about 25 minutes; transfer the sausage to paper towels to drain. Discard the parchment and reline the baking sheet with a new piece.
  3. Arrange the ham slices side by side and overlapping by 1 inch on a cutting board to form a 9-inch-long rectangle. Place the sausage log parallel to one long end of the rectangle and roll the sausage up in the ham. Place the crescent dough sheet on a cutting board and pinch the perforated seams closed so the dough is solid. Arrange the ham-wrapped sausage parallel with one short end of the dough sheet and roll it so that the dough wraps around the sausage completely.
  4. Transfer the pastry-wrapped sausage to the prepared baking sheet seam-side down, brush with the egg mixture and sprinkle with the poppy seeds. Bake until the pastry is golden brown and cooked through, 15 to 20 minutes. Transfer to a cutting board and slice. Serve with honey mustard for dipping.