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The Kitchn’s Celia Funderburk shared a way to upgrade pigs in a blanket: wrap each cocktail sausage in salami, then crescent dough, and bake. She said the salami adds a stronger savory flavor and that everything bagel seasoning brings extra crunch; the report is a recipe recommendation, not a controlled taste test.
The Kitchn has published a simple variation on pigs in a blanket: wrap each cocktail sausage in a thin slice of salami before rolling it in crescent dough. Editorial assistant Celia Funderburk said the extra layer makes the familiar appetizer more savory, offering home cooks a low-effort option for parties and game-day gatherings.
Funderburk’s method begins by patting the cocktail sausages dry with paper towels. She recommends flattening a can of crescent-roll dough, separating it along its pre-cut triangles, then cutting each triangle into three strips. Each sausage is wrapped first in salami and then in one strip of dough, before the bites are placed on a baking sheet.
Before baking, brush the dough with egg wash and add everything bagel seasoning. Bake until the dough is cooked through and golden brown, then serve with a dipping sauce. The report does not give an oven temperature or baking time, so readers should follow the dough package’s directions and check that the pastry is fully cooked.
Funderburk said she used a slightly smoky salami with Hillshire Farm Beef Lit’l Smokies, and used one slice of salami per bite. She suggested soppressata for a spicier version and said cooks could use two slices if they want more salami flavor. Her roommates also liked the result, according to her account, though the article does not describe a formal comparison or taste test.
A Small Change for Party Snacks
The suggestion matters mainly as a practical cooking idea: it changes a familiar appetizer with one additional ingredient, rather than requiring a new dough recipe or elaborate preparation. The salami adds another layer of cured-meat flavor, while everything bagel seasoning supplies a mix of seeds and seasonings in a single topping.
That ease may appeal to hosts looking for a snack that feels different from the standard sausage-and-dough version. The combination is also likely to be salty, since both cocktail sausages and salami are cured or seasoned meats. The Kitchn writer describes the result as especially suited to people who prefer savory snacks, but taste remains a matter of preference.
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From Restaurant Order to Home Kitchen
Funderburk said the idea came after she ordered pigs in a blanket at Parm in New York City a couple of months before writing. She recalled that the restaurant version included salami and said the combination stayed on her mind. Her article adapts that inspiration for a home kitchen using packaged mini sausages and refrigerated crescent-roll dough.
Pigs in a blanket are small sausages or hot dogs wrapped in pastry or crescent dough and baked, often served with mustard or another dipping sauce. Funderburk framed the salami version as a variation on that familiar appetizer, rather than a restaurant recipe reproduced in full. The source says the publication independently selects products and may earn a commission from purchases through its links; prices were accurate when published.
“Even though cocktail sausages are already very salty, the salami just kicks that goodness up a notch.”
— Celia Funderburk, The Kitchn editorial assistant
Recipe Details Not Specified
The report does not state the oven temperature or baking duration, nor does it provide exact quantities for the sausages, salami, egg wash or seasoning. It also does not compare the salami version with a standard batch under the same conditions. The recommendation is based on Funderburk’s personal experience and feedback from her roommates, not a broader consumer survey.
Because the article does not list allergen information for particular brands, cooks should check product labels. Crescent dough commonly contains wheat and may contain milk or other ingredients; the salami, sausages and seasoning blends can also vary by brand. Egg wash adds egg, while everything bagel seasoning often contains sesame. The source does not specify safe storage or reheating guidance.
Follow Dough Package Guidance
The article does not announce a follow-up test or additional recipe development. For anyone trying the method, the next step is to use the crescent dough package’s temperature and timing directions, checking that the dough is golden and cooked through. Keep the bites refrigerated before baking and refrigerate leftovers promptly; follow the sausage and dough labels for handling instructions.
Home cooks can adjust the salami type, amount and dipping sauce to taste. The source’s suggestions are a smoky salami for a milder variation or soppressata for added spice, with everything bagel seasoning as an optional topping.
Key Questions
What is the salami variation?
Wrap each cocktail sausage in a thin slice of salami, then wrap both in a strip of crescent dough and bake.
What seasoning does The Kitchn recommend?
Funderburk recommends brushing the dough with egg wash and sprinkling on everything bagel seasoning before baking. She says it adds flavor and a little crunch.
Which salami works best?
The article does not name a definitive best choice. Funderburk used a slightly smoky salami and suggested soppressata for a spicier result.
How long and at what temperature should they bake?
The source does not provide a temperature or baking time. Follow the crescent dough package directions and bake until the dough is cooked through and golden brown.
What allergens should cooks check?
Check labels for wheat, egg, milk and sesame, among other possible ingredients. Crescent dough, sausage, salami and seasoning blends differ by brand, and the source does not provide product-specific allergen details.
Source: thekitchn.com
