Pigs in a blanket is an American snack of small sausages, often cocktail-sized, wrapped in a soft dough or pastry (crescent roll or puff pastry dough are most common) and baked until golden. A recipe under this name appears in Betty Crocker's 1957 cookbook, though wrapping sausage in dough has roots in earlier German-American baking. In British English, the same name refers to something different and unrelated to pastry: small sausages wrapped in bacon, served as a Christmas dinner side rather than an appetizer. The American version is typically served warm as a party appetizer or snack and can be made in large batches ahead of time.