Pig Shots are little bites of pure joy—mini sausages wrapped in flaky crescent roll dough, baked until golden and tasty. These oven-baked treats have a crunchy outside with a juicy, savory sausage hidden inside, making them perfect for snack time or parties.
I love making Pig Shots because they’re so easy to put together, and everyone just can’t get enough of them. I usually serve them with a side of mustard or ketchup for dipping. They’re always the first thing to disappear on the table, which is a good sign that you made something really yummy!
Whenever I make these, I like to warm them up fresh from the oven—it’s amazing how that crispy dough pairs with the hearty sausage. They’re great for watching the game, quick snacks between meals, or even as a fun appetizer. Plus, kids and adults both seem to love them equally, which makes me happy every time I bake a batch!
Key Ingredients & Substitutions
Sea scallops: They’re the star here with their tender and slightly sweet taste. If scallops aren’t available, large mushrooms (like button or cremini) can be a nice vegetarian alternative.
Bacon: Choose thick-cut bacon if you prefer chewier texture. Turkey bacon works too if you want a leaner version, but it crisps less.
Smoked paprika: This adds a nice warm smoky flavor. If you don’t have it, a little smoked chili powder or just black pepper can work fine.
Rosemary sprigs or toothpicks: These keep the bacon wrapped tightly. Rosemary also adds a subtle herbal aroma, but toothpicks alone work well if you want something simple.
How Can I Get Crispy Bacon Without Overcooking the Scallops?
The key is balancing time and temperature. Here’s what helps:
- Use a wire rack on your baking sheet. It lets air circulate and keeps bacon crispy all around.
- Brush bacon and scallops lightly with olive oil for even browning.
- Bake at 400°F (200°C) for 15-20 minutes. Keep an eye during the last 5 minutes so bacon crisps but scallops don’t dry out.
- For extra crispness, broil for 1-2 minutes at the end—watch carefully to avoid burning.
Let the Pig Shots rest a few minutes after baking; the bacon firms up and the flavors settle. This way, each bite delivers a nice crispy outside and juicy inside.
Equipment You’ll Need
- Baking sheet with a wire rack (or just lined with foil if you don’t have one) – I like it because it helps the bacon crisp evenly and makes cleanup easier.
- Small sharp knife – makes it easy to cut the bacon in half and prep the scallops.
- Toothpicks or fresh rosemary sprigs – they keep the bacon wrapped tight and add a garnish for presentation.
- Brush or pastry brush – for lightly coating the bacon scallops with olive oil to help them crisp up.
Flavor Variations & Add-Ins
- Swap scallops for large mushrooms or chicken pieces for a different protein twist.
- Add a splash of hot sauce or sprinkle of garlic powder before wrapping for extra flavor.
- Use different herbs like thyme or sage instead of rosemary for a fresh herbal note.
- Top with a small amount of shredded cheese or a dollop of sour cream for a creamy finish after baking.
Pig Shots (Oven Baked)
Ingredients You’ll Need:
- 12 large sea scallops (cleaned and patted dry)
- 12 slices of bacon, cut in half crosswise
- Salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika (optional)
- 1 tbsp olive oil
- Fresh rosemary sprigs or toothpicks for securing and garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15-20 minutes to bake. Plan for about 30 minutes total, including a few minutes of cooling before serving.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper to make cleanup easy. If you have a wire rack, place it on top of the baking sheet—this helps the bacon get nice and crispy all around.
2. Season the Scallops:
Lightly sprinkle the scallops with salt, freshly ground black pepper, and smoked paprika if you’re using it. This adds a bit of extra flavor to the tender scallops.
3. Wrap the Scallops:
Wrap each seasoned scallop with half a slice of bacon, making sure it’s snug. Secure the bacon in place by gently pushing a rosemary sprig or a toothpick through the bacon and scallop. This keeps everything tightly wrapped while baking.
4. Brush With Olive Oil:
Using a brush, lightly coat each bacon-wrapped scallop with olive oil. This helps the bacon crisp up beautifully in the oven.
5. Bake:
Arrange all the wrapped scallops on your prepared wire rack or baking sheet. Bake them in the oven for 15-20 minutes until the bacon is crispy and the scallops are cooked through. If you want the bacon extra crispy, you can broil them for 1-2 minutes at the end—just keep a close eye so they don’t burn.
6. Cool and Serve:
Remove the Pig Shots from the oven and let them cool for a few minutes. Remove the rosemary sprigs or toothpicks if you prefer, then serve warm. These tasty bites are perfect for dipping in your favorite sauce or enjoying on their own!
Can I Use Frozen Scallops for Pig Shots?
Yes, but make sure to fully thaw them in the refrigerator overnight and pat them dry before seasoning. Removing excess moisture helps the bacon crisp up better during baking.
Can I Make Pig Shots Ahead of Time?
Absolutely! You can assemble them and keep them covered in the fridge for a few hours before baking. Just bake right before serving to ensure the bacon stays crispy.
How Should I Store Leftovers?
Store any leftover Pig Shots in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
What Dipping Sauces Pair Well with Pig Shots?
Classic choices include mustard, spicy aioli, barbecue sauce, or a tangy cocktail sauce. Choose whatever you enjoy for added flavor and a fun twist!