No cocktail hour is complete without Pigs-in-a-Blanket, sausages or hot dogs wrapped in dough.  Our upscale and healthier version of this popular hors d’oeuvres is made with prosciutto and asparagus.  They’re easy to assemble and popular with kids and adults alike.  In fact, whenever I make these for a birthday party, picnic, or potluck, it’s the first dish to get plucked clean.

Trader Joe’s recently started carrying crescent rolls in the refrigerated section, along with cans of buttermilk biscuits (try them in our Monkey Bread) and ready-to-bake cinnamon rolls.  Crescent rolls was one of those items I always had to get elsewhere when planning for a party, and I’m delighted I can pick everything up at TJ’s now.  As usual, the ingredients lists on the TJ versions are shorter than other national brands, and there’s no chemical aftertaste that you sometimes get with other brands.

For vegetarian options, try asparagus and cheese, or apples and cheese.  Hard slices of cheese won’t melt as easily, making for easier cleanup.

Although they’re utterly irresistible warm out of the oven, they’re also surprisingly good at room temperature.  Leftovers can be tucked into lunch boxes or eaten for breakfast the next day.

Pigs-in-a-Duvet Recipe


  • 1 (8 oz) tube refrigerated crescent rolls
  • 8 asparagus spears, trimmed and cut in half
  • 1 (4 or 5 oz) pkg prosciutto, or 8 pieces prosciutto, sliced in half


  • Preheat oven to 350° degrees.
  • Separate crescent dough into 8 pieces along dotted lines. Cut each triangle in half to form long, narrow triangles of dough.
  • Wrap each piece of prosciutto around asparagus. Wrap each bundle with dough, rolling from widest end to the triangular tip. Place onto baking sheet that is lightly oiled or lined (Silpat baking mats work well).
  • Bake for 15 minutes, or until golden brown.

Prep time: 15 minutes
Hands-off cooking time: 15 minutes
Serves 8 (2 rolls per serving)