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The Kitchn’s Celia Funderburk describes adding a thin slice of salami between cocktail sausages and crescent dough for a more savory take on pigs in a blanket. The recipe also uses egg wash and everything bagel seasoning; the report does not give exact baking time or temperature.
The Kitchn has recommended wrapping cocktail sausages in salami before covering them in crescent-roll dough, offering a savory variation on pigs in a blanket. In a report by editorial assistant Celia Funderburk, the recipe adds egg wash and everything bagel seasoning before baking, though it does not specify an oven temperature or cooking time.
Funderburk says the idea came after she ordered pigs in a blanket at Parm, a New York City restaurant, and found that the bites included salami. She later adapted the addition for a simple home version, using cocktail sausages, a can of crescent-roll dough, thinly sliced salami, egg wash and everything bagel seasoning. The recommendation is a recipe suggestion based on her experience, not a formal product test or comparative review.
To make the bites, the report says to pat the sausages dry, unroll the crescent dough and separate it into its pre-cut triangles. Cut each triangle into three strips, place a slice of salami around each sausage, then wrap a dough strip around the two layers. Arrange the pieces on a baking sheet, brush them with egg wash and sprinkle with everything bagel seasoning. Bake until the dough is cooked through and golden brown, then serve with a dipping sauce.
Funderburk used smoky salami with Hillshire Farm Beef Lit’l Smokies and used one slice of salami per bite. She says cooks could use two slices for a stronger presence or choose soppressata for a spicier version. The report does not provide quantities for the other ingredients, so the number of bites will depend on the package sizes and how the dough is portioned.
A Small Change to a Party Snack
The tip gives home cooks a way to alter a familiar appetizer with one additional ingredient, rather than changing the basic method. Salami adds another cured-meat layer, while the seasoning contributes crunch and a blend of flavors, according to Funderburk. That makes the idea relevant to people planning casual gatherings or game-day snacks who want a variation that still uses packaged crescent dough and cocktail sausages.
It is also a personal recommendation, not evidence that salami-wrapped versions will suit every palate. Funderburk describes the result as especially appealing to people who prefer savory food and reports that her roommates liked it. Readers should treat those reactions as the writer’s experience, rather than a broader assessment of how the recipe performs.
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From Parm to a Home Recipe
The original report places the recipe in the familiar category of pigs in a blanket: small sausages wrapped in pastry or crescent dough and baked. Funderburk says the restaurant version she tried at Parm included salami, prompting her to recreate the approach at home. Her article presents the addition as an easy upgrade to a standard appetizer, rather than a new dish or a claim about the history of the snack.
The Kitchn’s report also notes that it independently selects products and may receive a commission if readers buy through its links. It says listed prices were accurate when the article was published. The salami recipe itself does not depend on a specific brand, although Funderburk names the cocktail sausages she used.
““These weren’t just any pigs in a blanket, though. They had an extra ingredient: salami.””
— Celia Funderburk, The Kitchn editorial assistant
Recipe Details Not Specified
The report does not state the oven temperature, baking time, ingredient quantities or expected yield. It directs readers to bake until the dough is cooked through and golden brown, so cooks would need to follow the crescent-dough package instructions and check that the center is fully baked. The article also does not compare different salami styles or establish that one option is preferred beyond Funderburk’s personal choice.
There are no independent taste-test results or nutritional details in the source. The response from two roommates is reported by Funderburk and does not establish a wider consensus. Readers should also check product labels for allergens: crescent dough commonly contains wheat and may contain milk or other ingredients, while seasoning blends and processed meats can have additional ingredients or cross-contact warnings.
How to Try the Salami Version
The article does not announce a follow-up test or a scheduled next step. Readers who want to try the method can use the source’s sequence—dry the sausages, layer on salami, wrap in dough, add egg wash and seasoning, then bake—while using the dough package’s temperature and timing directions. They can adjust the salami amount or choose soppressata, as Funderburk suggests, while checking the finished bites for fully cooked dough.
For food safety, keep refrigerated sausages and salami chilled until preparation, avoid leaving the finished snack at room temperature for extended periods, and refrigerate leftovers promptly. Serve the bites hot with a dipping sauce on the side.
Key Questions
What is the main change to traditional pigs in a blanket?
The recipe adds a thin slice of salami around each cocktail sausage, beneath the crescent-roll dough.
How does the recipe use everything bagel seasoning?
Brush the wrapped bites with egg wash, then sprinkle them with everything bagel seasoning before baking. Funderburk says it adds crunch and flavor.
Which salami did the writer use?
Funderburk says she used a slightly smoky salami with Hillshire Farm Beef Lit’l Smokies. She suggests soppressata as an option for a spicier result.
Does the report give a baking temperature and time?
No. It says to bake until the dough is cooked through and golden brown, but gives no temperature or duration. Use the crescent-dough package directions and check that the dough is fully baked.
What allergens should readers check?
Check the labels on the crescent dough, seasoning, sausages and salami. Crescent dough commonly contains wheat; ingredients and cross-contact risks vary by brand.
Source: thekitchn.com
