Christmas pigs in a blanket are the kind of festive snack that everyone reaches for first. They’re adorable, a little nostalgic, and so easy to make, especially when you add their playful holiday twist.
They’re great served warm, hold up well on a platter, and always get compliments for both flavor and presentation. Whether you’re planning a cozy gathering or setting up a full holiday table spread, these charming bites make the perfect Christmas appetizer.
Plus, you can assemble them in advance and simply bake when needed. Kids love them, adults love them, and they tend to disappear fast, so don’t be surprised if you find yourself making a double batch.
Ingredients for Rudolph Reindeer Pigs in a Blanket
- 1 can of crescent roll dough
- 1 pack (14oz) Lil Smokies or cocktail wieners
- 1-2 cups pretzels
- ½ cup ketchup
- 48 candy eyes
- Melted butter (optional, for brushing the tops before baking)
Step-by-Step Instructions with Pictures
Preheat the oven to 375℉.
Line a baking sheet with parchment paper.
Break the pretzels in half to form the “antlers” and set aside. (You’ll need 2 antlers per reindeer).
Open the bag of Lil Smokies and drain them. Pat them dry with a paper towel.
Open the crescent dough and lay it flat in one rectangle. If it’s perforated, press the seams together so it stays in one piece.
Using a pizza cutter or a sharp knife, cut the rectangle in half to form 2 large squares of dough.
Cut each square into 12 long, thin strips of dough, to make 24 strips total.
Take one Lil Smokie, and wrap it with one strip of dough, starting from one end and finishing at the other end.
Repeat until all Smokies are wrapped.
Place the rolled sausages about 3 inches apart on the parchment-lined baking sheet.
Push two pretzel “antlers” into the top of each wrapped Smokie, pressing them through the dough so they stay secure while baking.
Optional: brush the tops of each wrapped Smokie with a little bit of melted butter before placing them in the oven to bake.
Bake in the oven for 12-15 minutes until browned and the dough is cooked.
Once golden brown, remove from the oven and place the sheet onto a cooling rack to cool.
Allow to cool for at least 20 minutes before placing the eyes and “noses,” otherwise they will be too hot to work with, and the eyes and “noses” may melt or slide off.
Once cooled, add a tiny dab of ketchup under the antlers and press on two candy eyes. The ketchup helps them stick. Repeat for each reindeer.
For the noses, using a spoon, carefully place a dollop of ketchup at the bottom of each reindeer.
Serve this classic Rudolph reindeer pigs in a blanket with Dijon mustard and extra ketchup. Enjoy!
Tips for Making the Cutest Reindeer
- Cool before decorating: This helps the candy eyes and ketchup stay in place.
- Secure the antlers: Push pretzel pieces firmly into the Smokie so they stay put during baking.
- Keep the dough thin: Thin strips ensure the right balance of dough to sausage.
Serving Ideas
- Holiday gatherings: Serve warm at Christmas parties or cozy movie nights.
- Festive platter: Arrange on a holiday serving board with cheese, crackers, and fruit.
- Appetizer spread: Pair with dips like honey mustard, ranch, or extra ketchup for dipping.
Recipe Variations to Try
- Use hot dogs: Cut them into small pieces to keep them appetizer-size.
- Try puff pastry: It gives a flakier, more buttery texture.
- Swap candy eyes: Use tiny cheese circles with a small piece of olive in the center.
- Change the “nose”: Use mustard or hot sauce instead of ketchup.
- Add cheese: Wrap a thin slice of cheddar or pepper jack inside the dough before baking.
Storage and Reheating Tips
Store: Refrigerate leftovers of this Christmas appetizer in an airtight container for up to 5 days. Wipe off any eye and ketchup residue before storing; reapply after reheating.
Reheat: From the fridge: Warm in a 350°F oven for 5–10 minutes or in the air fryer at 350°F for 5 minutes.
From freezer: If frozen, reheat at 350℉ for 10–15 minutes.
Freezing: Freeze without decorations. Apply decorations after reheating.
One Last Thing
If you’ve never made Rudolph reindeer pigs in a blanket like this before, you’ll be surprised at how easy and fun they are to assemble.
They’re perfect for parties, holiday gatherings, or just adding a little cheer to your table. Make them once, and you’ll likely bring them back every holiday season.
Your Turn
If you make these Christmas pigs in a blanket, please take a moment to let me know how you liked them by leaving a rating and a comment below on the recipe card. Follow me on Pinterest and Facebook for more easy and tasty recipes!
More Christmas Recipes to Try Next
Rudolph Reindeer Pigs in a Blanket for the Perfect Christmas Appetizer
Ingredients
- 1 can crescent roll dough
- 1 pack Lil Smokies or cocktail wieners
- 1-2 cups pretzels
- 1/2 cup ketchup
- 48 candy eyes
- melted butter (optional, for brushing the tops before baking)
Instructions
- Preheat the oven to 375℉.
- Line a baking sheet with parchment paper.
- Break the pretzels in half to form the “antlers” and set aside. (You’ll need 2 antlers per reindeer).1-2 cups pretzels
- Open the bag of Lil Smokies and drain them. Pat them dry with a paper towel.1 pack Lil Smokies or cocktail wieners
- Open the crescent dough and lay it flat in one rectangle. If it’s perforated, press the seams together so it stays in one piece.1 can crescent roll dough
- Using a pizza cutter or a sharp knife, cut the rectangle in half to form 2 large squares of dough.
- Cut each square into 12 long thin strips of dough, to make 24 strips total.
- Take one Lil Smokie, and wrap it with one strip of dough, starting from one end and finishing at the other end.
- Repeat until all Smokies are all wrapped.
- Place the rolled sausages about 3 inches apart on the parchment-lined baking sheet.
- Push two pretzel “antlers” into the top of each wrapped Smokie, pressing them through the dough so they stay secure while baking.
- Optional: brush the tops of each wrapped Smokie with a little bit of melted butter before placing them in the oven to bake.melted butter
- Bake in the oven for 12-15 minutes until browned and the dough is cooked.
- Once golden brown, remove from the oven and place the sheet onto a cooling rack to cool.
- Allow to cool for at least 20 minutes before placing the eyes and “noses,” otherwise they will be too hot to work with and the eyes and “noses” may melt or slide off.48 candy eyes
- Once cooled, add a tiny dab of ketchup under the antlers and press on two candy eyes. The ketchup helps them stick. Repeat for each reindeer.1/2 cup ketchup
- For the noses, using a spoon, carefully place a dollop of ketchup at the bottom of each reindeer.
- Serve this classic Rudolph reindeer pigs in a blanket with Dijon mustard and extra ketchup. Enjoy!
Notes
- Cool Before Decorating: This helps the candy eyes and ketchup stay in place.
- Secure the Antlers: Push pretzel pieces firmly into the Smokie so they stay put during baking.
- Keep the Dough Thin: Thin strips ensure the right balance of dough to sausage.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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