Pumpkin Patch Pigs in a Blanket are an autumn-themed twist on the classic appetizer. Instead of wrapping sausages in simple dough strips, cocktail franks or mini sausages are shaped and wrapped in golden crescent roll dough brushed with maple or pumpkin spice butter, then arranged on a platter to resemble a festive pumpkin patch.
Ingredients
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Meat: 1 package (12–14 oz) mini cocktail sausages (Lit’l Smokies) or hot dog bites.
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Pastry: 1 can (8 oz) refrigerated crescent dough sheet or puff pastry.
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Glaze: 2 tbsp unsalted butter (melted), 1 tsp maple syrup, and a dash of pumpkin pie spice or smoked paprika.
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Pumpkin Stems & Details: Pretzel stick pieces or pepitas (pumpkin seeds) inserted into the ends as “pumpkin stems.”
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Dips: Warm beer cheese, cranberry mustard, or honey mustard dip.
Creative Variations
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Jack-o’-Lantern Dip Centerpiece: Place a round bowl of orange cheese dip or warm marinara in the middle of a large circular platter, then arrange the baked pigs in a blanket around it like pumpkins growing in a field.
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Cheddar Stuffed: Slit each mini sausage lengthwise and slip in a tiny sliver of cheddar cheese before wrapping with dough.
