Ingredients
Scale
- 1 package (8 oz) low-carb crescent dough (or fathead dough)
- 8 ounces cooked sausage (breakfast sausage or your choice, crumbled)
- 4 ounces cream cheese (softened)
- 1/2 cup shredded cheddar cheese
- 2–3 jalapenos (fresh, diced; adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper (to taste)
- 1 egg (for egg wash, optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
Step 2: Prepare the Filling
- In a mixing bowl, combine the cooked sausage, softened cream cheese, shredded cheddar cheese, diced jalapenos, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Step 3: Prepare the Dough
- If using low-carb crescent dough, unroll it and separate it into triangles.
- If using fathead dough, roll it out into a flat sheet and cut into small rectangles.
Step 4: Assemble the Pigs in a Blanket
- Place a small spoonful of the sausage mixture at the wide end of each dough triangle.
- Roll the dough around the filling, starting from the wide end and rolling towards the point. Pinch the edges to seal.
Step 5: Bake
- Arrange the wrapped pigs on a baking sheet lined with parchment paper.
- Brush the tops with beaten egg for a golden finish, if desired.
- Bake in the preheated oven for 15–20 minutes, or until golden brown.
Step 6: Serve
- Remove from the oven and let cool slightly before serving. Enjoy warm.
- Prep Time: 15
- Cook Time: 15