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The Kitchn’s Celia Funderburk describes wrapping cocktail sausages in thin salami before crescent-roll dough for a richer version of pigs in a blanket. Her method also adds egg wash and everything bagel seasoning; the article is a recipe recommendation based on her experience, not a formal taste test.
The Kitchn has published a recipe tip for upgrading pigs in a blanket: wrap each cocktail sausage in a thin slice of salami before enclosing it in crescent-roll dough. Writer Celia Funderburk says the extra layer makes the appetizer more savory, offering a simple variation for party and game-day snacks.
Funderburk’s method begins by patting the cocktail sausages dry with paper towels. She rolls out a can of crescent-roll dough, separates it along its perforations, then cuts each triangle into three strips. Each sausage is wrapped first in salami and then in a strip of dough, placed on a baking sheet, brushed with egg wash and sprinkled with everything bagel seasoning.
The bites bake until the pastry is cooked through and golden brown. The article does not give an oven temperature, baking time, yield or specific quantities beyond using one salami slice per bite in Funderburk’s version. She says a second slice could be used for a more substantial salami layer and suggests serving the finished bites with a dipping sauce of choice.
Funderburk says she made her batch with a slightly smoky salami and Hillshire Farm Beef Lit’l Smokies. She describes the result as saltier and more savory than the standard version, while the seasoning adds crunch and flavor. Those are her personal impressions; the article does not report a controlled comparison or independent testing.
A Small Change to a Party Staple
The tip matters to readers looking for a low-effort variation on a familiar appetizer. It adds one ingredient and changes the assembly order, without requiring a new dough or a more involved cooking technique. Salami also gives hosts a way to adjust the flavor: Funderburk suggests soppressata for a spicy version and says the type of salami can be chosen to suit the desired taste.
The method comes with a practical trade-off. Cocktail sausages and salami are both salty, and Funderburk specifically says the salami heightens that quality. The result may appeal to people who prefer savory snacks, but readers who want a milder bite may wish to use a less assertive salami or a smaller amount. The article offers a personal endorsement, not evidence that this version will suit every palate.
Everything bagel seasoning is another optional flavor layer, combining ingredients such as poppy seeds, sesame seeds, garlic, onion and salt, according to the source. Its convenience is part of the appeal: one prepared blend adds several flavors at once. Readers should check the package label for ingredients and allergens, especially sesame, before serving it to guests.
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From a Restaurant Bite to a Home Recipe
Funderburk traces the idea to a visit a couple of months before publication to Parm, a restaurant in New York City. She says the pigs in a blanket she ordered there included salami, prompting her to try the combination at home. The source does not provide a restaurant recipe or say whether her home method reproduces Parm’s version.
The published account frames the recipe as an easy adaptation of a familiar appetizer, which is typically a small sausage or hot dog wrapped in pastry or crescent dough and baked. Funderburk connects her suggestion to football-season gatherings, but the technique is not limited to game-day occasions. The article’s editorial disclosure says The Kitchn independently selects products and may earn a commission from purchases made through its links; it also notes prices were accurate at publication.
“Even though cocktail sausages are already very salty, the salami just kicks that goodness up a notch.”
— Celia Funderburk, The Kitchn
Recipe Details Not Specified
The source does not state a baking temperature or cooking time, and it gives no yield, exact dough measurements or tested substitutions. It says to bake until the dough is cooked through and golden brown, but readers should follow the crescent-dough package directions and confirm the sausages are heated according to their packaging. The article also does not provide an independently verified food-safety procedure or nutrition information.
Funderburk’s praise reflects her own taste and her roommates’ reaction, not a broad survey or formal taste test. The article does not establish whether the same result holds with other sausage brands, salami styles or doughs. Salami and cocktail sausages can vary in saltiness, and seasoning blends vary by brand. Crescent dough may contain wheat and dairy, while egg wash contains egg; the seasoning may contain sesame. Check product labels for allergens and avoid serving the recipe to anyone with a relevant allergy unless ingredients are confirmed safe.
A Simple Test for Home Cooks
The next step for readers is to try the technique with their preferred cocktail sausages and a thinly sliced salami, while using the dough package’s baking guidance. Funderburk’s account does not announce a follow-up test or a revised recipe, so any adjustments to seasoning, salami quantity or dipping sauce are left to individual cooks.
For safe handling, keep perishable sausages and salami refrigerated until preparation, wash hands and surfaces after handling, and refrigerate leftovers promptly. Use the package instructions for storage and reheating; the source does not set a specific storage period or reheating temperature. Hosts can also serve sauces on the side and identify ingredients for guests with allergies.
Key Questions
What goes around the sausage in this version?
A thin slice of salami goes directly around each cocktail sausage, with crescent-roll dough wrapped around both.
How does the recipe use everything bagel seasoning?
Brush the assembled bites with egg wash, then sprinkle them with everything bagel seasoning before baking. Check the blend’s label for allergens, including sesame.
Does the article give a baking temperature and time?
No. It says to bake until the dough is cooked through and golden brown but does not provide a temperature or time. Follow the crescent-dough package directions and the sausage package’s heating instructions.
Which salami does Funderburk recommend?
She used a slightly smoky salami with beef Lit’l Smokies and suggests soppressata for a spicy variation. These are personal suggestions, not results from a formal comparison.
What allergens should guests check for?
Check labels for wheat, dairy, egg and sesame, among other possible allergens. Ingredients vary by brand, including in crescent dough, sausages and seasoning blends.
Source: thekitchn.com
