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The Kitchn’s Celia Funderburk recommends wrapping each cocktail sausage in a thin slice of salami before adding crescent-roll dough. She says the extra layer makes the appetizer saltier and more savory, while everything bagel seasoning adds crunch and flavor. The recipe is a personal recommendation, not a formal comparison or tested ranking.
The Kitchn’s Celia Funderburk recommends wrapping cocktail sausages in thin slices of salami before covering them with crescent-roll dough, adding a richer, saltier variation to a familiar party appetizer. Her report describes the method and her own taste test, but does not present a formal comparison with standard pigs in a blanket.
Funderburk says she encountered the salami version at Parm, a restaurant in New York City, where she ordered the appetizer a couple of months before writing. She later made her own batch with cocktail sausages, crescent-roll dough and smoky salami. The report identifies Hillshire Farm Beef Lit’l Smokies as the sausages she used.
For the method, pat the sausages dry, then unroll a can of crescent dough and separate it along its pre-cut triangles. Cut each triangle into three strips. Wrap each sausage in a thin slice of salami, then wind a strip of dough around both. Arrange the bites on a baking sheet, brush them with egg wash, and add everything bagel seasoning before baking until the dough is cooked through and golden-brown. The article does not specify an oven temperature or baking time.
Funderburk used one slice of salami per bite, but says cooks could use two. She suggests soppressata for a spicier version and recommends serving the finished bites with a dipping sauce of choice. Her roommates also liked the result, according to the report; those reactions are personal opinions, not an independent review.
A Small Change to a Party Staple
The suggestion matters to home cooks because it changes a familiar appetizer with one additional ingredient rather than a new cooking technique. Salami supplies another layer of cured-meat flavor, while the crescent dough remains the outer wrapper. The seasoning adds a separate crunchy, savory element, making the recipe easy to adapt for game-day gatherings or other occasions where bite-size snacks are served.
There is a trade-off: cocktail sausages and salami are both salty, a point Funderburk acknowledges. The extra layer may suit diners who prefer savory flavors, but readers may want to choose a less salty sausage, use a thinner slice, or skip added seasoning to adjust the taste. The source offers no nutrition analysis or side-by-side tasting data.
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From Restaurant Order to Home Recipe
Pigs in a blanket typically consist of small sausages or hot dogs wrapped in pastry or crescent dough and baked. Funderburk’s report starts with a restaurant version she tried at Parm, then translates that idea into a home method using readily available cocktail sausages and packaged dough. She frames it as a way to make a simple appetizer feel different without substantially changing its preparation.
The source is a first-person food report published by The Kitchn. It says the writer used smoky salami and found the combination appealing, and it notes that she and her roommates liked the batch. Those details establish what she tried, but the article does not say the recipe was tested across different brands or provide measurements beyond the suggested one slice of salami per bite.
“Even though cocktail sausages are already very salty, the salami just kicks that goodness up a notch.”
— Celia Funderburk, The Kitchn
Recipe Details Still Unspecified
The report does not give an oven temperature, baking time, yield or exact quantities for the dough, salami and seasoning. It instructs readers to bake until the dough is cooked through and golden-brown, so cooks will need to follow the crescent-dough package directions and check the bites as they bake. The source also does not compare salami types or establish whether one or two slices work better.
The review is based on Funderburk’s own batch and feedback from two roommates. No independent tasting panel, nutritional information or food-safety testing is included. Crescent dough commonly contains wheat and may contain milk; the recipe also uses egg wash and sesame-containing seasoning, while sausages and salami ingredients vary by brand. Readers should check product labels for allergens and follow the package’s storage and cooking instructions.
How to Try the Salami Version
The next step for readers is to follow the dough package’s baking directions, adding the salami-wrapped sausages and seasoning as described. Check that the dough is fully baked before serving, and keep refrigerated sausage and salami chilled until preparation. Refrigerate leftovers promptly rather than leaving them at room temperature for an extended period.
Funderburk says she plans to make the appetizer for a future football gathering, but the report does not announce further testing or a follow-up. Whether the added salami suits a particular household will depend on taste and salt preference; the article leaves that decision to cooks trying the variation themselves.
Key Questions
What goes between the sausage and crescent dough?
A thin slice of salami is wrapped around each cocktail sausage before the dough is added.
How much salami should I use?
Funderburk used one slice per bite and says cooks can use two if they prefer. The source does not give a slice size or weight.
What seasoning does the recipe suggest?
It suggests brushing the dough with egg wash and sprinkling on everything bagel seasoning before baking. The blend often includes sesame, garlic, onion, poppy seeds and salt, but ingredients vary by product.
Does the report give a baking temperature and time?
No. It says to bake until the dough is cooked through and golden-brown, but does not list a temperature or duration. Follow the crescent-dough package directions and monitor the bites as they bake.
Is the salami version less salty?
No such claim is made. Funderburk says the salami adds to the saltiness of the cocktail sausages, so readers can adjust the amount of salami and seasoning to their preference.
Source: thekitchn.com
