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Why This Recipe Matters

Everything Bagel Pigs in a Blanket started as a practical solution on Christmas morning. When the kids were little, there was always so much candy and excitement that I wanted something savory and bite-sized available — something they’d actually eat before diving into sweets. Or, more accurately, something to eat alongside the handfuls of sugar they were already shoving into their mouths.

There wasn’t anything formal set on the table. I just set a platter out on the counter and let them graze as they opened their stockings and gifts.

I can still picture Mikey as a toddler, sitting on the floor with his stocking in front of him, cheeks puffed out like a chipmunk. That sweet little face is etched into my memory — as is the inevitable stomach ache that followed hours later.

Limit the sugar in his stocking, you’d think.

Nah.

Now why would I go and ruin all the Christmas magic?

Pigs in a blanket were the answer.

And they worked.

Years have passed since the sugar-loading days, but the pigs have become a Christmas morning tradition. As everyone in our house grew older, I started adding everything bagel seasoning — a small upgrade that made them feel a little more grown-up.

Putting these out alongside mini quiche and homemade granola quickly became part of our Christmas morning rhythm.

They’re simple, familiar, and meant to be eaten in the middle of the moment — the kids eager to give their siblings their gifts before opening their own, Gordon scrambling to pick up wrapping paper before it hits the ground, and me sitting there, trying to memorize each moment as they open — all of it happening at once.

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Prepare Your Taste Buds 

These Everything Bagel Pigs in a Blanket are simple, classic, and quietly elevated. Buttery, golden pastry wraps around savory sausages, finished with everything bagel seasoning for a balanced blend of garlic, onion, sesame, and poppy seeds in every bite.

I almost always make these ahead of time and keep a batch in the freezer for easy, make-ahead entertaining. They’re reliable, unfussy, and always well received.

They’re especially well suited for:

• Football games and casual gatherings
• Easy summer appetizers
• Christmas morning and Easter brunch

And if I’m being honest, they’ll always be a Christmas morning recipe for me — one tied to little hands reaching for snacks and the image of Mikey sitting on the floor with his stocking, a memory I carry with me every year.

If you’re looking for something easy to kick off your next gathering, give this recipe a try. Make them ahead, set them out, and let the moment happen around them.

(I’m pretty sure I told you to stop growing, Mikey. Fourteen Christmas mornings have passed, each one holding memories better than the last — so I suppose I’ll forgive you for not listening. Love, Mom)

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Print

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Substitutions & Variations 

• Simple option: You don’t need the melted butter or everything bagel seasoning. Bake the pigs in a blanket as directed and serve with mustard for a classic version.
• Different dough: Crescent roll dough works well if that’s what you have on hand; puff pastry will give a flakier result.
• Seasoning twist: If you skip everything bagel seasoning, a light sprinkle of sesame seeds or poppy seeds is a nice alternative.

Handy Hints

• Seasoning tip: Brush lightly with warm butter and sprinkle immediately so the everything bagel seasoning adheres. If the pigs are very cold (especially when made ahead), work one at a time — the butter sets fast.
• Reduced-fat crescent dough works especially well here: I like using it because it keeps the pigs from feeling greasy — especially with the added butter and everything bagel seasoning.

Make-Ahead Tips

• Freeze ahead: Assemble the pigs in a blanket, place on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag or container and bake the frozen pigs using your preferred seasoning. Bake straight from frozen at 375°F for 15–18 minutes, until golden and heated through.
• Prep the morning of: Assemble the pigs in a blanket, cover tightly, and refrigerate for up to 8 hours. Brush with butter and sprinkle with everything bagel seasoning just before baking.
• Scallion cream dip: The dip can be made up to 24 hours ahead and stored covered in the refrigerator.
• Holiday morning tip: These are perfect for holiday mornings. Arrange them on a tiered tray alongside frozen mini quiche and let everyone graze while gifts are opened and coffee is poured.

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