Mini Pigs in Blanket (Print)

Flaky crescent-wrapped sausages baked to golden, paired with a tangy honey mustard dip.

# Components:

→ Mini Pigs in a Blanket

01 - 1 (8 oz) can refrigerated crescent roll dough or puff pastry sheet
02 - 24 cocktail sausages (mini hot dogs)
03 - 1 egg, beaten for egg wash
04 - 1 tablespoon sesame seeds or poppy seeds, optional

→ Dipping Sauce

05 - 3 tablespoons Dijon mustard
06 - 2 tablespoons honey
07 - 1 tablespoon mayonnaise
08 - 1 teaspoon fresh lemon juice
09 - Pinch of salt and black pepper to taste

# Directions:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Unroll crescent roll dough and separate into triangles. Cut each triangle into 3 smaller strips to yield 24 strips total.
03 - Wrap each cocktail sausage with one pastry strip, starting at one end and rolling until fully covered. Place seam-side down on prepared baking sheet.
04 - Brush tops with beaten egg and sprinkle with sesame or poppy seeds if desired.
05 - Bake for 13 to 15 minutes until golden brown and puffed.
06 - In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper until smooth and well combined.
07 - Transfer warm mini pigs in a blanket to serving platter and serve with dipping sauce on the side.

# Expert Advice:

01 -
  • They disappear faster than you can make them, which honestly feels like a small kitchen victory every single time.
  • The honey mustard dipping sauce has enough tang and sweetness that it makes people ask for the recipe immediately.
  • You can prep these in fifteen minutes and still look like you actually put effort into your snack game.
02 -
  • If you let the crescent dough warm up too much, it becomes sticky and tears; keep it cool and you'll have smooth, even wrapping every time.
  • Don't overbake these thinking more time equals better—they go from perfectly golden to slightly overdone surprisingly fast, and the pastry becomes brittle instead of flaky.
03 -
  • Keep your dough cold and work quickly; warm pastry tears and doesn't wrap as smoothly, so if it starts getting soft, pop it back in the fridge for five minutes.
  • That beaten egg wash isn't just for looks—it creates a barrier that keeps the sausage juices from making the pastry soggy.
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