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Air Fryer Pigs in a Blanket (Extra Crispy)

Cocktail sausages wrapped in cold dough, brushed with egg wash, and air fried to a deep golden, crisp-bottomed finish in under 15 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 12-16 oz mini smoked sausages or cocktail franks
  • 1-2 packages puff pastry or crescent roll dough kept chilled
  • 1 egg beaten with 1 tbsp water
  • Dijon or whole-grain mustard optional, a thin smear
  • everything bagel seasoning, sesame seeds, or flaky salt optional topping

Equipment

  • Air fryer
  • Rolling Pin
  • Pastry brush

Method
 

  1. Pat the sausages dry and separate them. Preheat the air fryer to 375°F.
  2. Roll the chilled dough to about 1/8 inch and cut into strips. Add an optional tiny smear of mustard, then wrap each sausage, sealing the seam.
  3. Brush with egg wash and sprinkle with seasoning.
  4. Cook in a single layer with space between them 10 to 12 minutes, flipping halfway, until deep golden.

Notes

Dry sausages, cold dough — moisture steams and warm dough tears.
Give each one space so the bottom crisps.
Egg wash is what makes them glossy and deep golden.