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The Kitchn’s Celia Funderburk recommends adding a thin slice of salami between each cocktail sausage and crescent dough for a richer take on pigs in a blanket. Her version also uses egg wash and everything bagel seasoning; the source describes a taste test, not a formal recipe comparison.
The Kitchn’s Celia Funderburk has shared a way to give pigs in a blanket a more savory flavor: wrap each cocktail sausage in salami before covering it with crescent-roll dough. Her version adds egg wash and everything bagel seasoning before baking, offering home cooks a small variation on a familiar party snack.
Funderburk says the idea came after she ordered salami-wrapped pigs in a blanket at Parm in New York City a couple of months earlier. She describes the appetizer as a favorite and revisited the combination for a game-day snack. Her article presents the method as a personal cooking recommendation, based on her experience, rather than a tested comparison of different recipes.
To make it, pat excess liquid from the mini cocktail sausages with paper towels. Roll out a can of crescent dough and separate it along its perforations into triangles, then cut each triangle into three strips. Wrap a thin slice of salami around each sausage, cover it with a strip of dough, and place the bites on a baking sheet. Funderburk says to brush them with egg wash, sprinkle on everything bagel seasoning and bake until the dough is cooked through and golden brown. The source does not give an oven temperature or baking time.
Funderburk used a slightly smoky salami with Hillshire Farm Beef Lit’l Smokies and used one salami slice per bite. She suggests trying soppressata for a spicier result or using two slices for a stronger salami flavor. She describes the extra meat as increasing the snack’s saltiness and the seasoning as adding crunch and flavor. Her roommates also liked the batch, she reports, but those reactions are personal opinions rather than independent reviews.
A Small Change to a Party Staple
The suggestion matters mainly as a simple variation on a familiar appetizer: salami adds another layer of meat and seasoning without changing the basic preparation. For readers planning a gathering, the method uses common prepared ingredients—cocktail sausages, crescent dough and sliced salami—and can be adapted by changing the salami or the amount used.
There is a trade-off in the flavor profile. Funderburk notes that cocktail sausages are already salty and says salami makes the bites saltier still. Everything bagel seasoning also commonly includes salt alongside sesame and poppy seeds, garlic and onion. Cooks who prefer a less salty snack may want to use less seasoning or select lower-sodium ingredients; the source does not compare sodium levels or provide nutrition information.
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From Parm to a Home Oven
Pigs in a blanket are small sausages or hot dogs wrapped in pastry or crescent dough and baked. They are often served with a mustard-based dip, according to Funderburk. Her version keeps that basic format but places salami between the sausage and pastry, drawing on an appetizer she remembers eating at Parm.
The article was published during football season and frames the bites as a possible game-day snack. It is a food recommendation, not news about a restaurant launch, product recall or new food-safety guidance. The Kitchn also discloses that it independently selects products and may earn a commission from purchases through its links; that disclosure is general and does not establish that any specific product recommendation in this article is sponsored.
“Even though cocktail sausages are already very salty, the salami just kicks that goodness up a notch.”
— Celia Funderburk, The Kitchn
Baking Details and Taste Preferences
The source does not provide a specific oven temperature, baking duration, yield or serving size. It says only to bake until the crescent dough is cooked through and golden brown, so readers will need to follow the package directions for their dough and check that the pastry is fully baked. The article also does not report a blind taste test, recipe testing across different salamis or nutrition information.
Salami styles and seasoning blends can vary in saltiness and heat, and the preferred balance is subjective. The source does not say how the recipe performs with other doughs, vegetarian sausages or different-sized sausages. Its favorable assessment reflects Funderburk’s own experience and her roommates’ reactions.
Follow Dough Package Directions
Readers trying the method can use the baking temperature and timing printed on their crescent-dough package, checking that the pastry is fully cooked and golden before serving. They can adjust the salami and seasoning to taste, while remembering that cocktail sausages, salami and everything bagel blends can all contribute salt. The source does not announce a follow-up test or additional recipe details.
For food safety, keep meat and dairy ingredients refrigerated until preparation, avoid leaving the finished bites at room temperature for extended periods, and follow the sausage and dough package handling instructions. Anyone cooking for guests should check labels for allergens: crescent dough commonly contains wheat and may contain milk, while everything bagel seasoning often contains sesame. Ingredients vary by brand, so check each package.
Key Questions
What does the salami add to pigs in a blanket?
Funderburk says salami adds a stronger savory flavor and makes the bites saltier. The result will vary with the salami used and how much is added.
How do you wrap the sausages?
Pat cocktail sausages dry, wrap each one in a thin slice of salami, then wrap a strip of crescent dough around both. Brush with egg wash and add everything bagel seasoning before baking.
Which salami does the article recommend?
Funderburk used a slightly smoky salami with Hillshire Farm Beef Lit’l Smokies. She suggests soppressata for a spicier variation but does not name a specific salami brand.
What temperature and how long should they bake?
The source does not specify a temperature or baking time. Follow the crescent-dough package directions and bake until the dough is cooked through and golden brown.
What allergens should hosts check?
Check ingredient labels: crescent dough commonly contains wheat and may contain milk, while everything bagel seasoning often contains sesame. Recipes and products differ by brand.
Source: thekitchn.com
