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Pigs in a Blanket with Honey Mustard Dip

Ingredients · Serves 8 · Prep 15 min · Total 30 min

  • 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
  • 1 tsp sesame seeds, or poppy seeds (optional)
  • Honey mustard
  • ¼ cup dijon mustard
  • ¼ cup yellow mustard
  • 3 tbsp honey
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Pigs in a Blanket with Honey Mustard Dip

Steps

  1. Heat the oven to 375°F (190°C). Line a sheet pan with parchment.
  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.
  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.