Description
A fun and festive recipe for Pumpkin Patch Pigs-in-a-Blanket, perfect for Halloween and fall gatherings.
Ingredients
Scale
- 1 can crescent roll dough or puff pastry
- 12 mini hot dogs or sausages
- 1 egg (for egg wash)
- 1 tbsp water
- Sesame seeds (optional, for topping)
- 6 pretzel sticks (cut in half for pumpkin stems)
- Fresh parsley or cilantro (leaves for decoration)
- Garlic powder (optional)
- Parmesan (optional)
- Paprika (optional)
Instructions
- Preheat oven to 190°C / 375°F.
- Roll out the crescent dough or puff pastry and cut into 12 equal strips.
- Wrap each mini sausage with a strip of dough in a criss-cross manner, creating 3–4 sections.
- Mix the egg and water to create an egg wash and brush it over the dough.
- Sprinkle sesame seeds on top if desired.
- Bake on a parchment-lined tray for 12–15 minutes until golden and puffed.
- Insert half a pretzel stick into the top center of each pumpkin and add a parsley leaf for decoration.
Notes
- Serve warm with honey mustard, ranch, spicy ketchup, or cheese dip.
- Great for Halloween, fall parties, and kid-friendly snacks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg