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The Kitchn’s Celia Funderburk reports a simple variation on pigs in a blanket: wrap each cocktail sausage in salami before wrapping it in crescent dough. Her version uses egg wash and everything bagel seasoning, though baking time and temperature are not specified in the source.
The Kitchn’s Celia Funderburk has shared a variation on pigs in a blanket that wraps each cocktail sausage in a slice of salami before enclosing it in crescent dough. The snack is finished with egg wash and everything bagel seasoning, offering home cooks a small change to a familiar appetizer.
Funderburk’s method starts by removing excess liquid from the mini cocktail sausages with paper towels. She rolls out a can of crescent dough, separates it along its perforations, then cuts each triangle into three strips. A thin slice of salami goes around each sausage, followed by a strip of dough around the outside.
Once assembled on a baking sheet, the bites are brushed with egg wash and sprinkled with everything bagel seasoning. Funderburk says to bake them until the dough is cooked through and golden brown, then serve with a dipping sauce. The report does not give a specific oven temperature, baking time, or yield.
Funderburk says she tried the combination after ordering salami-wrapped pigs in a blanket at Parm in New York City. For her home version, she used a slightly smoky salami with Hillshire Farm Beef Lit’l Smokies. She describes the result as especially savory and says the seasoning adds crunch and flavor. These are her personal impressions, not results from a formal taste test.
A Small Change to a Party Staple
The idea calls for one extra ingredient in a widely recognized appetizer, rather than a new cooking technique. The salami adds another cured-meat layer, while everything bagel seasoning supplies a ready-made mix of flavors and texture. For readers planning a game-day spread or casual gathering, the method offers a straightforward way to vary the familiar sausage-and-pastry combination.
The added meat also makes the bites saltier, according to Funderburk, who notes that cocktail sausages are already salty. That is a practical consideration for cooks choosing the salami and seasoning, as well as for anyone serving the snack alongside other salty foods. The article offers a suggestion, not a nutritional comparison or a claim that this version is objectively better.
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From Parm to a Home Kitchen
Pigs in a blanket are small sausages or hot dogs wrapped in pastry or crescent dough and baked. Funderburk describes them as a favorite appetizer and says she was inspired by a version she ate at Parm, a New York City restaurant. Her account links that restaurant experience to the home-cooking variation in the report.
The Kitchn article frames the recipe as a snack for football season and suggests trying different salami styles. Funderburk says soppressata could suit cooks seeking a spicy variation; her own choice was slightly smoky salami. She also says one slice per bite worked for her, while two slices could be used for a stronger salami presence.
“Even though cocktail sausages are already very salty, the salami just kicks that goodness up a notch.”
— Celia Funderburk, The Kitchn
Baking Details Are Not Specified
The source does not state a baking temperature, cooking time, or recipe yield, so readers will need to follow the crescent-dough package guidance and check that the pastry is cooked through and golden. It also does not provide measurements for salami, seasoning, or dipping sauce beyond the suggested one slice of salami per bite.
Funderburk’s account is a personal food report, and the source does not include a standardized comparison with classic pigs in a blanket. It gives no nutrition information or storage instructions. Cooks should check package labels for allergens: crescent dough may contain wheat, and the recipe includes meat products; everything bagel seasoning commonly contains sesame. Ingredient formulations vary, so consult the specific labels, particularly when serving guests with allergies.
How to Try the Salami Version
Readers can follow the reported assembly method, using their preferred cocktail sausages and a thin salami slice, then bake according to the dough package’s instructions until the pastry is cooked through and golden. Funderburk suggests experimenting with smoky or spicy salami and adjusting the amount to taste. Serve promptly with a chosen dipping sauce, and refrigerate leftovers within two hours; reheat until steaming hot.
The source announces no follow-up test, restaurant recipe, or additional guidance. Its next step for readers is simply to try the variation at home and decide whether the extra salty, savory layer suits their preferences.
Key Questions
What does the salami add to pigs in a blanket?
Funderburk says it adds a stronger savory, salty flavor. She used slightly smoky salami, but suggests soppressata for a spicier result.
How do you assemble the salami-wrapped bites?
Dry the cocktail sausages, cut crescent-dough triangles into strips, wrap each sausage in salami, then wrap it in dough. Brush with egg wash and add everything bagel seasoning before baking.
How long and at what temperature should they bake?
The report does not specify a time or temperature. Use the crescent-dough package directions and bake until the dough is cooked through and golden brown.
What allergens should cooks check?
Check all package labels. Crescent dough may contain wheat, and everything bagel seasoning commonly includes sesame; ingredients vary by brand. Ask guests about allergies before serving.
Source: thekitchn.com
