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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.

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Prep
15 min
Cook
15 min
Total
30 min
Serves
8 · 48 pieces
Level
Easy

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
  • 1 tsp sesame seeds, or poppy seeds (optional)

Honey mustard

  • ¼ cup dijon mustard
  • ¼ cup yellow mustard
  • 3 tbsp honey

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.

Tip: Pat the sausages dry so the dough sticks to them.

Tip: 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.

Estimated nutrition per serving: 280 calories · protein 9 g · carbohydrates 21 g · fiber <1 g · sugars 9 g · fat 18 g (saturated 6 g) · sodium 870 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.