Mini Pigs in Blanket (Print Version)

Cocktail sausages wrapped in flaky pastry, served with a tangy mustard-honey dipping sauce.

# Components:

→ Mini Pigs in a Blanket

01 - 1 package (8 oz) refrigerated crescent roll dough
02 - 24 cocktail sausages
03 - 1 large egg, beaten
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 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 375°F. 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, rolling from one end 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.
07 - Serve mini pigs in a blanket warm with dipping sauce on the side.

# Expert Advice:

01 -
  • Quick to prepare and bake, ready in just 30 minutes.
  • Combines flaky, buttery pastry with savory mini sausages for irresistible flavor.
  • Comes with a simple, tangy dipping sauce that complements the bites perfectly.
  • Versatile for game days, party platters, or casual snacking.
02 -
  • Ensure the dough strips are not too thick to allow even baking and flakiness.
  • Place the wrapped sausages seam-side down to prevent them from unrolling during baking.
  • Whisk the dipping sauce ingredients thoroughly to achieve a smooth, creamy texture.
  • Check sausages' allergen information as some may contain soy or other ingredients.
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