Pig in a blanket
Common food
Photo: Wikipedia
Pig in a blanket is a savory bite-sized pastry, typically a small sausage or hot dog wrapped in biscuit or puff pastry dough and baked until golden and flaky. The experience is a satisfying contrast of crisp, buttery exterior and juicy, salty meat interior. Nutritionally, it's a calorie-dense, high-fat comfort food with a moderate protein kick from the sausage.
Calorie split: 15% protein · 25% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People love pig in a blanket for its perfect, nostalgic combination of salty, savory meat and rich, flaky pastry. Its versatility makes it a staple at holiday parties, game days, and breakfast tables, easily dressed up with gourmet mustards or kept simple for kids.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carb content can lead to sluggishness or blood sugar spikes, and the processed meat is often high in sodium. To counteract, pair with a fiber-rich side salad or vegetable crudité, practice portion control, and opt for nitrate-free, lower-sodium sausages when possible.
Key benefits
- Convenient and portable finger food
- High in protein for satiety
- Versatile for breakfast, appetizers, or snacks
- Easy to customize with different sausages and doughs
- Crowd-pleasing for parties and gatherings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In the UK, 'pigs in blankets' specifically refers to sausages wrapped in bacon, a staple of the Christmas dinner plate, not the pastry-wrapped version common in the US.
Full nutrition (USDA data · scales with serving)
| Water | 45.9 g |
| Energy | 310 kcal |
| Protein | 11.4 g |
| Total lipid (fat) | 20.9 g |
| Carbohydrate, by difference | 19.2 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 2.7 g |
| Calcium, Ca | 69.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 122 mg |
| Potassium, K | 264 mg |
| Sodium, Na | 708 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 15.8 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.22 mg |
| Niacin | 3.1 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 30.0 ug |
| Folic acid | 21.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 45.0 ug |
| Choline, total | 26.2 mg |
| Vitamin B-12 | 0.59 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 4.0 ug |
| Vitamin E (alpha-tocopherol) | 0.43 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.60 ug |
| Vitamin K (phylloquinone) | 4.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.56 g |
| SFA 16:0 | 4.5 g |
| SFA 18:0 | 2.6 g |
| Fatty acids, total monounsaturated | 8.7 g |
| MUFA 16:1 | 0.72 g |
| MUFA 18:1 | 8.5 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.04 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 40.0 mg |
FAQ
What kind of sausage is used in a pig in a blanket?
Traditionally, small pork sausages like cocktail wieners or lit'l smokies are used. Variations include beef, chicken, or plant-based sausages.
Can you make pig in a blanket ahead of time?
Yes, they can be assembled and refrigerated for several hours or frozen before baking. Bake from frozen, adding a few extra minutes to the cooking time.
What is the best dough to use?
Refrigerated crescent roll dough is the most common and convenient. Puff pastry, biscuit dough, or even homemade yeast dough are popular alternatives for different textures.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.10 kcal/g · 15% calories from protein · 0.7 g fiber · 2.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.68 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.