To pineapple or not to pineapple? That’s the question. For as long as I can remember, people have argued about this—you either like pineapple in your food or you don’t. But don’t knock it till you try this recipe. It might just convert the non-believers! Or maybe it’ll confirm what you already know. Who knows! Just give it a try. —Lucy Wang, Los Angeles, California
Lucy Wang’s Mini Pizza Pigs in a Blanket
Published on May 20, 2025
Watch How to Make Lucy Wang’s Mini Pizza Pigs in a Blanket
Lucy Wang’s Mini Pizza Pigs in a Blanket
Yield
12 servings
Ingredients
- 1 tube crescent roll dough
- 9 to 12 precooked sausage links (cut regular sized ones or buy mini ones)
- 1 pound block mozzarella cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1 cup diced pineapple
- Chopped parsley
- 1 cup marinara sauce for dipping
Directions
- Preheat the oven to 375°. Roll out the crescent dough and allow it to rise to room temperature for about 10 minutes.
- Use a sharp knife and halve the crescent triangles. Cut the block of mozzarella cheese into thick bite-sized pieces. Layer the cheese chunks and sausage onto the dough and start rolling from the wide end to the narrow end.
- Crack one egg with a splash of water and whisk until smooth. Then, brush the egg wash onto the rolled pigs in blankets.
- Put them in the oven for 10 minutes, then remove them and sprinkle shredded mozzarella cheese on top. Return them to the oven and bake for another 5 minutes.
- Meanwhile, cut the pineapple into smaller chunks. Take out the baked pigs in a blanket and sprinkle on parsley (fresh or dried) and diced pineapples. Then, pop them back in the oven, but this time broil on high for 5 minutes or until the mozzarella is slightly browned. Allow it to cool for 5 minutes before digging in. Enjoy it as is or dunk it in marinara sauce for more flavor.
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