Brats in a Blanket is a German beer garden upgrade to the traditional Pigs in a Blanket! They take the classic party appetizer we all grew up with and turn it into something a little more sophisticated but just as easy to throw together.
I first tried this one day when I was trying to think of something to make with leftover bratwurst from our weekend cookout. I spotted a tube of crescent roll dough in the fridge and turned it into a new favorite party snack.
The rich, well-spiced bratwurst adds a depth of flavor you don’t get with regular hot dogs. The meat is already seasoned with garlic, marjoram, and a hint of nutmeg, so all the hard work is done for you.
When wrapped in buttery, flaky crescent dough and baked until golden brown, they strike that perfect balance between familiar comfort food and something just different enough to get people talking.
Don’t worry if you’ve never worked with bratwurst before—they’re almost as easy to handle as hot dogs. This recipe takes less than 30 minutes from start to finish, and you can even prep them ahead of time and pop them in the oven just before your guests arrive.
Let me walk you through the simple steps to make these crowd-pleasing appetizers, which will have everyone asking for the recipe. They’re perfect for game day, parties, or just a fun weekend lunch!
Looking for more easy appetizers? Try spinach puff pastry, baked feta, or slow cooker queso dip.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Bratwurst: Use fully cooked bratwursts. My family loves the traditional ones, but I’ll use beer brats or jalapeño cheddar varieties too.
- Crescent Roll Dough
- Caramelized Onions: You can easily make them fresh. Slice some onions and cook them in butter over medium heat for about 15-20 minutes until they’re brown and soft.
- Cheddar Cheese
- Everything Bagel Seasoning
- Egg
- Parsley
How to Make Brats in a Blanket Recipe
- Start by preheating your oven to 375 degrees F. Line a baking sheet with parchment paper, which will make cleanup much easier!
- Unroll your crescent dough and separate it into triangles.
- Sprinkle each triangle with shredded cheddar cheese, then add a spoonful of those delicious caramelized onions.
- Place half a bratwurst at the wide end of each triangle. Roll it up carefully toward the pointed end, making sure to tuck in any filling that tries to escape.
- Whisk together the egg and water for your egg wash. Brush it over each wrapped bratwurst. Then sprinkle the everything bagel seasoning over the tops.
- Arrange your wrapped brats on the prepared baking sheet, leaving a little space between each one. Bake for 12-15 minutes, or until golden brown and the dough is fully cooked.
- Once they’re done, sprinkle with fresh parsley for a pop of color and fresh flavor.
Serving Ideas
These brats in a blanket are such crowd-pleasers! I love serving them at game-day parties—they’re the perfect handheld snack that won’t make a mess. They also work great for casual family dinners and party appetizers.
Here are some of my favorite ways to serve them:
- Set out some honey mustard or spicy brown mustard for dipping.
- Pair them with a crisp German-style potato salad for a complete meal.
- Serve alongside a fresh green salad to balance out the richness.
- Add them to your party spread with some pickle spears and chips.
How to Store
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat refrigerated leftovers, pop them in the air fryer at 350 degrees F for 3-4 minutes or in a 350 degrees F oven for 5-7 minutes until heated.
Tips & Tricks
Be sure to check out the step by step instructions
- Keep the crescent roll dough cold until you’re ready to use it. Warm dough is harder to work with and won’t give you those flaky layers.
- If the triangles tear while unrolling, pinch them back together.
- Pat the bratwurst dry with paper towels before wrapping.
- Don’t skip the egg wash! It gives that beautiful golden-brown color.
- Let them cool for 2-3 minutes before serving – the cheese inside gets super hot.
- If you don’t have everything bagel seasoning, substitute with a mixture of sesame seeds, poppy seeds, and coarse salt, or simply use sesame seeds alone. I’ve even used just coarse salt, and they still turned out great!
- Use any flavor of fully cooked bratwurst.
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Brats in a Blanket Recipe
Ingredients
- 4 fully cooked bratwursts
- 1 can crescent roll dough 8-count
- 1 ½ cup caramelized onion
- 1 teaspoon water
- 1 large egg
- 1 1/2 cups cheddar cheese
- 1 tablespoon everything bagel seasoning
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate it into individual triangles.1 can crescent roll dough
- Sprinkle shredded cheddar cheese over each triangle, then add a spoonful of caramelized onions.1 1/2 cups cheddar cheese, 1 ½ cup caramelized onion
- Place half of a bratwurst at the wide end of each triangle, then roll it up tightly toward the pointed end.4 fully cooked bratwursts
- In a small bowl, whisk together the egg and water. Brush the egg wash over each wrapped bratwurst.1 teaspoon water, 1 large egg
- Sprinkle everything bagel seasoning evenly over the tops.1 tablespoon everything bagel seasoning
- Arrange the wrapped brats on the prepared baking sheet and bake for 12 to 15 minutes or until the crescent rolls are golden brown and fully cooked.
- Remove from the oven and garnish with chopped parsley. Serve warm.2 tablespoons fresh parsley
Notes
- Keep the crescent roll dough cold until you’re ready to use it. warm dough is harder to work with.
- If the triangles tear while unrolling, pinch them back together.
- Let them cool for 2-3 minutes before serving – the cheese inside gets super hot.
- If you don’t have everything bagel seasoning, substitute with a mixture of sesame seeds, poppy seeds, and coarse salt, or simply use sesame seeds alone.
- Use any flavor of bratwurst.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
