My father demands I make a double batch for the watch party. The best part is it only requires 3 ingredients.

These southern 3-ingredient pigs in a blanket are the kind of snack that disappears the minute they hit the table. My dad actually demands I make a double batch for every big game or watch party, and I’m happy to oblige because they’re so simple and reliable. Using smoky little sausages and buttery refrigerated crescent dough, they bake up golden brown and flaky on the outside with juicy, savory centers. This is a down-home, no-fuss appetizer that feels like something Grandma would have put out on a paper towel–lined platter for everyone to grab as they walked by.

Serve these pigs in a blanket warm, piled onto a white paper towel–lined platter so they stay a little less greasy and easy to grab. They pair wonderfully with small bowls of yellow mustard, honey mustard, or barbecue sauce for dipping. For a fuller spread, add a simple veggie tray with ranch, a big bowl of chips and salsa, or a crisp coleslaw. If you’re feeding a crowd, put them right next to the TV or game area so people can snack without missing a play.

Servings: 24-32 pieces, about 8-10 servings as an appetizer

1 (14-ounce) package miniature smoked sausages (about 24–32 sausages)

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it so the pigs in a blanket don’t stick.

Open the cans of crescent roll dough and gently unroll them onto a clean work surface. Separate the dough into triangles along the perforated lines.

Using a sharp knife or pizza cutter, cut each triangle into 2–3 long, skinny strips, depending on how many miniature sausages you have. Each strip should be just wide enough to wrap around one sausage.

Pat the miniature smoked sausages dry with a paper towel so the dough sticks well and bakes up nicely around them.

Place one miniature smoked sausage at the wide end of a dough strip and roll it up snugly toward the narrow end, leaving the ends of the sausage peeking out. Repeat with the remaining sausages and dough strips.

Arrange the wrapped sausages seam-side down on the prepared baking sheet, leaving a little space between each so they can puff and brown evenly.

Brush the tops of the wrapped sausages lightly with the melted salted butter. This helps them turn a deep golden brown and adds that rich, southern-style flavor.

Bake in the preheated oven for 12–15 minutes, or until the dough is puffed and golden brown and the sausages are heated through.

Transfer the hot pigs in a blanket to a white paper towel–lined platter to catch any extra grease. Let them cool just a couple of minutes so they’re easy to grab, then serve warm with your favorite dipping sauces.

For picky eaters, you can use regular cocktail hot dogs instead of smoked sausages if they prefer a milder flavor. If you need to stretch the recipe for a big watch party, cut the dough strips a bit thinner and wrap each sausage in a single spiral so you can cover more pieces with the same amount of dough. To add a tiny kick without adding more ingredients, choose an extra-smoky or spicy variety of miniature sausages. You can also shape some into little crescent “U” shapes and some straight, so kids can easily spot which ones they like best. If you’re making a double batch like I usually do for my dad, assemble them on two baking sheets and bake one tray at a time so they brown evenly. Leftovers reheat nicely in the oven or air fryer at 350°F for a few minutes to crisp the dough back up.