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Giant Pig-in-a-Blanket

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.
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  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 6 to 8 servings
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One 16-ounce log pork breakfast sausage, such as Jimmy Dean, chilled

4 slices deli ham (about 2 1/2 ounces)

One 8-ounce tube refrigerated crescent dough, such as Pillsbury

1 large egg, beaten with a splash of water

1 teaspoon poppy seeds

Honey mustard, for serving


  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.
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