Mini Pigs in Blanket Snack (Printable version)

Golden pastry wraps cocktail sausages, paired with a tangy mustard-honey sauce for perfect snacking.

# What You'll Need:

→ Mini Pigs in a Blanket

01 - 1 (8 oz) can refrigerated crescent roll dough
02 - 24 cocktail sausages
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 - 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 dough 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 - While baking, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth.
07 - Serve mini pigs in a blanket warm with dipping sauce on the side.

# Expert Advice:

01 -
  • They come together in under 30 minutes, which means you can look like you've been in the kitchen for hours when you've barely lifted a finger.
  • Everyone eats them—kids, skeptics, fancy dinner guests—there's something universally comforting about flaky pastry and sausage.
  • The honey-mustard dipping sauce hits that sweet-savory note that makes people ask for the recipe before they've finished chewing.
02 -
  • Don't wrap the sausages too tightly or the pastry won't puff up properly—think gentle embrace, not stranglehold.
  • If you're making these ahead, you can assemble them on the baking sheet, cover with plastic wrap, and refrigerate for up to four hours; they'll actually bake even better because the pastry has time to relax.
03 -
  • If your crescent roll dough keeps tearing as you separate it, gently press the perforations together first and then separate—it sounds counterintuitive but it actually works.
  • Don't overbake these or the pastry will turn dry and crunchy; the moment they're golden and puffed, pull them out and move on.
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