These super easy and delicious Garlic Parmesan Pigs in a Blanket with Prosciutto bring an extra savory, buttery burst of flavor to already delectable pigs in a blanket! Whip these little morsels up in about 30 minutes, and watch them vanish!
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A super fun (and easy) pigs in a blanket recipe
If you love pigs in a blanket as much as this girl- you're going to LOVE these Garlic Parmesan Pigs in a Blanket with Prosciutto! A fun little twist on the classic appetizer, these pigs in a blanket have a little something special up their sleeves- prosciutto! Top that with a generous dollop of garlic parmesan butter, and you're in hog heaven (sorry, I couldn't help myself).
How to make pigs in a blanket: extra gourmet edition
To make this super easy appetizer, you will need:
- Bite sized smoked sausages, such as Lit'l Smokies.
- Some thinly sliced prosciutto.
- A package of crescent rolls.
- Butter. Unsalted is best, since we're working with a lot of salty components.
- Grated parmesan cheese. Shelf-stable or fresh grated. If you use Kraft, I won't tell anyone.
- Some garlic powder. Again, go easy on the salt and skip the garlic salt here.
- Champagne mustard, or dijon mustard, for dipping. This part is totally optional. But if you're dip people like we are- do it.
Once you've got the cast of characters ready, all you need is a sharp knife and about 15 minuttes, and these piggies are ready for the oven.
Crescent roll pigs in a blanket: easier (and cheaper) than puff pastry!
While you could certainly make your pigs in a blanket with some store bought puff pastry, I recommend prepared crescent roll dough.
Crescent rolls are cheaper than puff pastry, and will puff up just as nice, provided you don't fuss with the dough too much. Just cut each piece into 3 even strips, add some prosciutto, a Lit'l Smokie, and roll it up.
Working with the prosciutto
So- evenly slicing uber-thin prosciutto is a nimble fingered task, and even with the sharpest knife and utmost patience, can result in torn pieces of prosciutto. Don't worry about it! Just piece them together and keep on rolling. It's on the inside layer, and no one will ever know the difference!
Brushing the wrapped pigs with the garlic parmesan butter
Once you've got all your pigs wrapped and transferred to parchment-lined sheets, it's time to coat them in garlic parm goodness.
Melt some unsalted butter in a microwave safe bowl (i do this for about 45 seconds) and then stir on the parmesan cheese and garlic powder.
Liberally brush each pig in a blanket with the mixture before baking. This not only gives them amazing flavor, it also promotes even browning, and makes them super crispy.
Do I need to use parchment paper?
I highly suggest it. If you don't have any, Make sure to spray your cookie sheets very well with cooking spray. The parchment is ideal, though. Not only does it ensure the pigs in a blanket don't stick to the baking sheets- it also makes for super easy cleanup, which is always worth it in my book.
What to do with those extra smokies
As much as I wish this pigs in a blanket recipe was perfect in every way- unfortunately, you'll be left with some disrobed, naked Lit'l Smokies when all is said and done. So what do you do with the 6 or so leftover smokies? I like to throw those onto the sheet pan as well, and brush them with what's left of the garlic parmesan butter. Ain't nothing wrong with a little crispy buttery hot dog, amirite?!
What should I serve with the prosciutto wrapped pigs?
While these crescent roll pigs in a blanket certainly don't need a thing, they DO taste great dipped in a bit of champagne mustard or dijon mustard, if you're into that sort of thing.
Garlic Parmesan Pigs in a Blanket with Prosciutto
Equipment
- baking sheets
- parchment paper
Ingredients
- 1 14 oz package Lit'l Smokies smoked sausages
- 1 4 oz package thinly sliced prosciutto
- 1 8 oz package crescent rolls
- 4 tablespoon butter, melted
- 2 tablespoon grated parmesan cheese
- 1 teaspoon garlic powder
- champagne or dijon mustard, for dipping (optional)
Instructions
- Preheat oven to 350 degrees. 2. Cut each crescent roll into 3 even lengthwise strips. 3. Cut each slice of prosciutto into thin strips, or tear into small pieces. Iy’s ok if the proscuitto tears into smaller pieces. 4. Layer aa small portion of prosciutto onto each crescent strip, and place a little smokie on top, toward the wider edge of the crescent roll strip. Roll crescent roll around little smokie, starting from the wider edge. 5. Continue until all little smokies are rolled up (you will have about 6-8 sausages leftover). 6. Transfer the pigs in a blanket to parchment lined baking sheets. 7. Melt butter in the microwave for 30 seconds to 1 minutes. Add garlic powder and Parm to butter and stir to combine. 8. Brush the rolled pigs in a blanket with the butter garlic parmesan mixture. If desired, bake the extra unrolled little smokies and brush those as well! 9. Transfer the sheets to the oven and bake for 15-20 minutes, until pigs in a blanket are puffed and golden brown. 10. Serve hot as-is, or with champagne or dijon mustard for dipping.
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