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Goldfish in a Blanket

June 8 is World Oceans Day! Celebrate by baking "goldfish in a blanket," a twist on the classic pigs in a blanket, with easy homemade crescent roll dough.
Prep Time45 mins
Cook Time15 mins
Resting Time1 hr 30 mins
Course: Appetizer, Bread, Breakfast, Snack
Cuisine: Canadian
Keyword: easy breakfasts, meal prep
Servings: 12 rolls
Calories: 204kcal
Cost: $0.49 per roll

Ingredients

For the dough

  • 1 tsp active dry yeast 3 g; can also use 1⁄2 packet dry yeast or 7 g fresh yeast
  • 3 tbsp sugar 38 g
  • 1/2 cup lukewarm water 125 g
  • 2 tbsp milk powder aka dry milk 13 g
  • 1/4 cup unsalted butter, room temperature 57 g
  • 1/2 tsp salt 3 g
  • 2 cups all purpose flour 250 g

For assembling the goldfish

  • 12 mini sausages eg. cocktail wieners or breakfast sausages
  • 1 egg white optional, for brushing

Instructions

Knead the dough

  • Add yeast, sugar, and water to the bowl of a stand mixer (or a large bowl if kneading by hand). Let stand for 10 minutes to allow the yeast to bloom.
  • Add remaining dough ingredients (milk powder, butter, salt, flour) and mix together using the dough hook on the lowest speed setting. Once flour has been fully incorporated, increase speed to the second-lowest setting.
  • If the mixture is still very wet and sticking to the bowl, add more flour, 1 tbsp at a time, up to 1/2 cup. (Be patient. The dough may look too sticky at first but after a couple minutes of kneading it will start coming away from the sides of the bowl.) Knead for a total of 5–8 minutes.
  • The dough should now be quite soft but not really sticking to the bowl or your hands. Take the dough out of the bowl, spray with oil, and put it back in.
  • Cover (with a lid, damp towel, or plastic wrap) and let rise for 1 hour.

Assemble the goldfish

  • If using raw sausage, cook them first following package directions. (If there are no instructions, roasting at 400 °F for 15–20 minutes will do it.)
  • After an hour's rise, the dough should be doubled or almost doubled in size. Punch it a few times to get rid of some of the air, then turn out onto a work surface.
  • Shape the dough into a rough log and slice into 12 equal pieces.
  • Roll each piece thinly into an oval shape.
  • Place a sausage in the center (but with more room at the bottom than at the top). See pictures below for more guidance.
  • Slice the dough on either side of the sausage into broad strips. See pictures. It helps if you use a pizza cutter for this, but a small sharp knife works too!
  • Alternating sides, wrap each dough across the sausage, one over the other, to form a pleated pattern, leaving a few strips of dough at the bottom for a tail. See pictures.
  • Fan out the strips at the bottom for a pretty tail!
  • Spread out each goldfish on a baking sheet, cover, and let rise again for 30 minutes. (They won't grow as much this time.)
  • Optional: gently brush the tops of each goldfish with whisked egg whites.
  • Bake the goldfish at 375 °F for 12–15 minutes or until golden brown on top.
  • Move to a cooling rack for ten minutes, then enjoy!