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A plate of Brats in a Blanket wrapped in golden pastry, garnished with mixed herbs and parsley, on a white plate.

Brats in a Blanket

Brats in a Blanket are the kind of no-stress recipe that delivers every time—cheesy, crisp, and packed with satisfying flavor in each bite. They’re quick to assemble with just a few ingredients, and they work just as well for game day snacks as they do for laid-back family meals. You can prep them ahead, stash them in the fridge, or freeze a batch for later without any fuss. Whether you’re hosting or just need something easy that people actually want to eat, this one’s always a win.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: American
Keyword: Brats in Blankets
Servings: 8
Calories: 321kcal
Author: Mandy Applegate

Ingredients

  • 4 fully cooked bratwursts cut in half
  • 1 can 8-count crescent roll dough
  • 1 ½ cup caramelized onion
  • 1 teaspoon water
  • 1 large egg
  • 1 ½ cups Cheddar cheese
  • 1 tablespoon everything bagel seasoning
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Unroll the crescent dough and separate it into individual triangles.
    1 can 8-count crescent roll dough
  • Sprinkle shredded cheddar cheese over each triangle, then add a spoonful of caramelized onions.
    1 ½ 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 large egg, 1 teaspoon water
  • 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

  • Line the baking tray: Crescent dough can get sticky, and parchment paper makes cleanup a breeze.
  • Don’t overfill the dough: A light hand with the cheese and onions makes rolling easier and keeps everything from spilling out while baking.
  • Chop onions finely: Smaller pieces help distribute the flavor better and make it easier to roll up the dough without lumps.
  • Use fully cooked brats: Since these don’t bake very long, fully cooked sausages help you make sure everything’s done at the same time.
  • Roll gently but firmly: You want the brats to be wrapped tightly, but not so tight that the dough tears.
  • Seal the tip well: Press the end of the triangle into the dough to help keep it closed during baking.
  • Keep an eye on the baking time: Start checking around the 12-minute mark. You want that golden color, not overly browned.
  • Let them cool slightly before serving: Just a couple of minutes makes them easier to handle and helps the cheese firm up a bit.

Nutrition

Calories: 321kcal | Carbohydrates: 17g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 66mg | Sodium: 748mg | Potassium: 209mg | Fiber: 1g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 1mg
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