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Pigs in a Blanket · Classic with Honey Mustard

Pigs in a Blanket with Honey Mustard Dip

8

Hands-free cooking

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Before you start

Gather your ingredients

  • 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.

  • 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

  • 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

  • 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.

Step 1 of 8

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

Step 2 of 8

Unroll the dough on a cutting board and pinch the perforated seams together to make one sheet.

Step 3 of 8

Cut the sheet into 4 long strips, then cut each strip into 12 small strips, about 1 inch wide.

Step 4 of 8

Roll each sausage up in a strip of dough and set it seam side down on the pan.

Step 5 of 8

Brush the tops with beaten egg and sprinkle with sesame seeds, if using.

Step 6 of 8

Bake until puffed and deep golden brown and the sausages are heated through.

375°F

Step 7 of 8

While they bake, stir the dijon, yellow mustard and honey together in a small bowl.

Step 8 of 8

Let the pigs cool for 3 minutes, then serve with the honey mustard.

All done

Enjoy!

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Ingredients

  • 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.

  • 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

  • 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

  • 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.