Easy Teriyaki Pigs-In-A-Blanket

A tasty twist on everyone’s favorite easy appetizer – teriyaki pigs-in-a-blanket with teriyaki sauce! The mini sausages are coated in a sweet teriyaki sauce, then wrapped up in buttery and flaky dough. These fun and tasty appetizers will be a hit at your next party! This easy appetizer recipe can be sized up easily for more servings!

teriyaki glazed mini sausage in dough

Ingredients for Easy Appetizer 

You’ll need just a few ingredients to make this delicious and easy teriyaki pigs-in-a-blanket appetizer!

  • Croissant Dough: use store-bought, premade croissant dough for wrapping the sausages.
  • Mini Sausages: use your favorite variety of mini sausages. I love using smoky beef sasuages.
  • Teriyaki Glaze/Sauce: use a rich and thick sauce that will coat and stick to the sausages well.
  • Worcestershire Sauce & Honey: for the teriyaki glaze.

How to Make Teriyaki Pigs-in-a-Blanket

Here’s how to make this easy appetizer recipes:

  1. Preheat the oven to 375F. In a large bowl, mix together the glaze ingredients (teriyaki, Worcestershire sauce and honey), then toss in the sausages.
  2. Heat a large frying pan over medium/high heat and add the coated sausages. Cook them over medium heat for about 4 to 5 minutes, until the glaze has reduced and thickened and sticks to the sausages well. Remove the pan from heat and let the sausages cool to room temperature.
  3. Meanwhile, open the croissant dough. The dough usually comes precut. Slice each croissant piece into thirds, creating long and thin pieces (8-count croissant package will yield 24 dough pieces when divided). Wrap a piece of dough around each sausage and place them onto baking sheet lined with parchment paper or a silicon mat.
  4. Bake the pigs-in-a-blanket in the preheated oven for 10 to 12 minutes, or until the tops are golden brown. Remove and serve warm.

More Recipes!

Want more teriyaki-flavored appetizers to go along? Try my easy ‘Teriyaki Party Wings’ with home-made teriyaki sauce! http://tatyanaseverydayfood.com/recipe-items/teriyaki-chicken-wings/

Easy Teriyaki Pigs-In-A-Blanket

15 mins prep + 12 mins cook
24 pieces
Quick and easy appetizer recipe – teriyaki pigs-in-a-blanket using canned croissant dough and teriyaki glaze!

Ingredients 

  • 1, 8- count package croissant dough
  • 24 smoked mini sausages, drained
  • 1/4 cup teriyaki glaze
  • 2 tablespoon Worcestershire
  • 2 tablespoons honey

Instructions

  • Preheat the oven to 375F. In a large bowl, mix together the glaze ingredients (teriyaki, Worcestershire sauce and honey), then toss in the sausages.
  • Heat a large frying pan over medium/high heat and add the coated sausages. Cook them over medium heat for about 4 to 5 minutes, until the glaze has reduced and thickened and sticks to the sausages well. Remove the pan from heat and let the sausages cool to room temperature.
  • Meanwhile, open the croissant dough. The dough usually comes precut. Slice each croissant piece into thirds, creating long and thin pieces (8-count croissant package will yield 24 dough pieces when divided). Wrap a piece of dough around each sausage and place them onto baking sheet lined with parchment paper or a silicon mat.
  • Bake the pigs-in-a-blanket in the preheated oven for 10 to 12 minutes, or until the tops are golden brown. Remove and serve warm.

Nutrition

Calories: 69kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 295mg | Potassium: 35mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg