Fig ‘n Pig In A Blanket



Yum.  These flavors are incredible.

Just about anyone who’s ever been to a party has probably enjoyed the taste of a pig in a blanket.  And honestly, what’s not to enjoy about a little pork sausage in a crescent roll?  Still, I’m one of those who like to fiddle and that’s how I came up with my “Fig ‘n Pig In A Blanket”—a recipe you’ve got to try.


This fig jam is yummy.

We scored when our friend gave us some of her homemade jam.

This is a variation of a theme to be sure, and the way I see it there are two ways to go—either with or without onions.  If you’re in a hurry go without.  Otherwise, these will be even more delectable by taking the extra step of caramelizing the onions.


One other thing: I couldn’t leave off without thanking our good friend Steph for giving us some of her delicious homemade Fig Jam.  If you aren’t as lucky as we were, you can often find Fig Jam in some of the better grocery stores or you can order it direct at Amazon.



Let’s get to it.  Here’s what we’ll need:


I do like pork sausages.

Their are other brands, but these are good and easy to find.

Let's get busy and make up our pig 'n figs.

You need to have these on hand.

1 package of Lit’l Smokies Sausages (I used plain which are mostly pork and beef)

Some blue cheese

Some cream cheese or Neuchâtel cheese

Fig Jam

A tube of crescent rolls

1 onion


A little chicken broth


Getting Started


I could eat these onions all by themselves.

After they start turning color add a little chicken broth, then cook off the moisture.

If you decide to go whole hog (sorry I couldn’t resist) start by browning the onions.  You basically want to slice them up first, and then cook them in a frying pan on medium heat in a little melted butter.  Keep cooking until they start to brown—about 10 minutes.  You won’t need to stir them a lot.  Just let them do their thing.  When they get a little color, add a few tablespoons of chicken broth and then continue heating until the moisture boils off and the onions soften (probably another 5 or 10 minutes).  Frankly, I’m happy eating these all on their own—I do love onions.


We'll be using these smokies in our recipe.

Browning isn’t essential, but you can cook off a little fat.

As the onions get close to being done, take a separate pan and lightly brown the sausages. Technically, the sausages are already cooked and will be warmed as you bake the crescent rolls.  However, by browning first you can cook off a little more of the fat.  Plus, with less fat, and thus less liquid, the rolls seem to firm up better in the oven.


Let’s not forget to preheat the oven to 375 degrees (or whatever is recommended for your rolls and the type of pan you’re using).


The cream cheese cuts the strong flavor of the blue cheese.

Take equal portions of cheese and mash together with a fork.

While the onions are still browning, grab a small bowl and put in equal parts of the cheeses.  Now stir that up with a fork.  You could use all blue cheese for this, but with either the cream cheese or Neuchâtel cheese added, the flavor’s not as strong as blue cheese will be on its own.  I like that better. If you aren’t familiar with it Neuchâtel, the original came from France, but the American version is a lot like cream cheese without all the fat.  Believe me; with our sausages there’s plenty of that anyway.


Final Prep


Here's our cheese and fig jam.

Start with the fig jam and cheese.

Preparing the crescent rolls.

Don’t forget our pig!

Time to roll this up and get the show on the road.

If you’ve made onions, you can add them now.



Like the pictures above show, you want to unwrap your crescent roll, add some cheese and a dollop of jam, pop on a sausage, and then add your caramelized onion.  Once you’ve got everything on it, roll together and place it on a baking sheet.  You might find that cutting the sausages up first works well—just slice across into several bites.  Cutting them up allows the flavors to combine more evenly, and it will be harder to suck a whole sausage out of the roll as you eat these.


Time to eat.  Come and get it.

Bake in the oven until the bread is done. The take about 10-12 minutes.

Cook your pigs in the oven about 10-12 minutes or as directed on your package of crescent rolls.  When the timer goes off, be sure to check the bottom of one or two rolls to make sure they’re done.  When done, remove the rolls from the oven and allow them to cool a few minutes before serving.  Best when served warm.


Yum!  Hey, I like plain old pigs in a blanket just fine, but these are a really amazing combination of flavors that are bound to impress even your pickiest guests.  In fact, they’re so good your friends may start telling you to open a restaurant.  And even if they don’t, they’re definitely worth eating in my book.


Here’s an idea:  If you like green salad, try serving it with these, pour yourself a glass of wine, and call it a meal.




If you enjoyed this recipe you may want to read:
Vegetarian Stuffed Mushrooms
Or for more recipe ideas visit our new Recipe page by clicking here.


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