Beef in a Blanket

BY: Sarah Kelly

  • cooking-duration 3 hours
  • servings 14 -18 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

These SRF Smoked beef sausages wrapped in homemade crescent dough are hard to resist.  Do not be intimidated to attempt this recipe! This wisdom is coming from someone who is not a baker. It really an easy recipe and you’ll be rewarded with a happy crowd of guests. It can be all done the day before and baked off fresh right before your party. 

The crescent dough recipe makes enough do for 14-18 servings with a little extra dough in case you mess up. 


Beef in a Blanket

  • 3-4 packs SRF Smoked Beef Sausages (4 per pack) Buy Now

  • OR

  • Jalapeno Cheddar Sausages (4 per pack) Buy Now

  • 1.5 tablespoons active dry yeast

  • ½ cup + ½ tablespoon sugar

  • ¾ cup warm water

  • ¾ cup room temperature butter

  • ¾ cup warm milk

  • 3 ounces egg, about 2 small or 1.5 large eggs

  • 1 ½ teaspoons salt

  • 6 cups flour

  • Garnish:

  • 1 egg

  • 3 tablespoons seeds: poppy, sesame, or everything spice


Combine yeast and warm tap water and 1⁄2 tablespoon sugar. Just give one quick swirl with a clean finger. Let proof, until bubbly and foamy, about 5 minutes.
5 minutes
Heat milk. Place heated milk, all other ingredients and proofed yeast mix -all at once- into the bowl of a stand mixer. Mix with a dough hook until smooth- about 5 minutes. Do not over knead as it will become tough and too tight.
5 minutes
Spray a large metal or glass bowl with a nonstick spray. Place the dough round inside and cover with plastic wrap. Place in a semi warm place until doubled in size, about 2 hours.
2 hours
Empty proofed dough out onto a flat workspace. Cut the dough 3 pieces and roll each into a ball. Using a rolling pin, roll 1 ball out at a time
5 minutes
Roll each piece into a 12-inch circle. Cut the circle into 6 triangles/wedges.
5 minutes
To roll each beef blanket, place a sausage on the widest section of a wedge. Roll tightly so the point of the dough is the left. Repeat the process with the remaining sausages and dough.
3 minutes
Place rolled beef blankets on a parchment lined or non-stick sprayed sheet tray. Let them rest at room temperature to proof for 45 minutes. If making a day ahead, you can place the tray in the refrigerator and bake the next day. No additional proofing is required.
45 minutes
Whisk the egg and 1 tablespoon water in a small bowl or cup to make a quick egg wash. Brush each top with egg wash. Sprinkle seeds over top.
2 minutes
Bake at 325°F, 15 to 18 minutes until dough is puffed and slightly golden and you hear the sausages sizzle.
18 minutes
Serve warm or cold with mustard + pickles.