Mini Pigs Blanket Dipping Sauce (Printable View)

Golden flaky dough wraps around cocktail sausages, paired with a tangy honey-mustard dip.

# What You Need:

→ Mini Pigs in a Blanket

01 - 1 (8 oz) can 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 black pepper to taste

# How To Make It:

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 total strips.
03 - Wrap each cocktail sausage with a pastry strip, rolling from one end until fully covered. Place seam-side down on prepared baking sheet.
04 - Brush pastry-wrapped sausages 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 - While baking, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth.
07 - Transfer warm mini pigs in a blanket to serving platter and serve with dipping sauce on the side.

# Expert Tips:

01 -
  • Quick and easy to prepare, ready in just 30 minutes.
  • Perfectly flaky and golden pastry wrapped around flavorful mini sausages.
  • Includes a delicious tangy honey-mustard dipping sauce.
  • Great for parties, game days, or casual get-togethers.
  • Versatile with options to customize or substitute ingredients.
02 -
  • Cut the crescent roll dough carefully into uniform strips for even baking.
  • Wrap the sausages snugly but not too tightly to allow the dough to puff.
  • Use a pastry brush to evenly distribute the egg wash for a beautiful golden finish.
  • Prepare the dipping sauce in advance to let flavors meld.
  • Experiment with sesame or poppy seeds for subtle flavor and texture differences.
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