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Pigs in a Blanket · Classic with Honey Mustard

Pigs in a Blanket with Honey Mustard Dip

Little sausages rolled in strips of crescent dough and baked until puffed and golden, with a quick honey mustard for dipping. The party snack kids and grown-ups both grab first.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
15 min
Cook
15 min
Total
30 min
Serves
48 pieces
Level
Easy
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Ingredients

  • 1 package refrigerated crescent roll dough, 8 oz
  • 48 fully cooked cocktail sausages, about one 14 oz package, patted dry
  • 1 large egg, beaten, for brushing
    Swaps for egg

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • 1 tsp sesame seeds, or poppy seeds (optional)
  • Honey mustard
  • ¼ cup dijon mustard
    Swaps for dijon mustard

    Instead of mustard

    • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
    • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

    More for mustard

  • ¼ cup yellow mustard
    Swaps for yellow mustard

    Instead of mustard

    • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
    • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

    More for mustard

  • 3 tbsp honey
    Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Steps

  1. Heat the oven to 375°F (190°C).
    Line (how to line a pan) Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid
    a sheet pan with parchment.
    375°F
  2. Unroll the dough on a cutting board and pinch the perforated seams together to make one sheet.
  3. Cut the sheet into 4 long strips, then cut each strip into 12 small strips, about 1 inch wide.
  4. Roll each sausage up in a strip of dough and set it seam side down on the pan.
  5. Brush the tops with beaten egg and sprinkle with sesame seeds, if using.
  6. Bake until puffed and deep golden brown and the sausages are heated through.
    375°F⏱ Bake: 14 min
  7. While they bake, stir the dijon, yellow mustard and honey together in a small bowl.
  8. Let the pigs cool for 3 minutes, then serve with the honey mustard.
    ⏱ Cool: 3 min

Tap an underlined word for how to do it, or see all techniques.

Tips

  • Pat the sausages dry so the dough sticks to them.
  • Wrap the dough snugly but not tight, so it has room to puff.

Storage

Refrigerate up to 3 days. Reheat at 350°F for 6 to 8 minutes until hot (165°F).

Make ahead

Wrap the sausages, cover the pan and refrigerate up to 4 hours. Brush with egg and bake just before serving.

How long leftovers keep, and freezing and reheating: leftovers and storage.

Quick answers

Can I make it ahead?

Brush with egg and bake just before serving.

What can I swap?
  • Instead of eggs: Flax egg.
  • Instead of mustard: Another prepared mustard, the same amount.

Cooking for an allergy? Check every label.

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
280
Protein
9 g
Carbohydrates
21 g
Fiber
<1 g
Sugars
9 g
Fat
18 g
Saturated fat
6 g
Sodium
870 mg

Whole recipe, 8 servings: about 2,260 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 8 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

Not counted: sesame seeds (optional).

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Cleanup score 4/5 (easy cleanup): 2 things to wash, sheet pan, mixing bowl.

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