Pigs in a Blanket with Honey Mustard
These golden flaky pigs in a blanket are a retro classic that never fails to get demolished within the first few minutes of hitting the game day snack table. Buttery crescent roll dough wraps around savory mini cocktail sausages and bakes up perfectly puffy and irresistible.
Classic golden crescent-wrapped mini sausages served with a sweet homemade honey mustard dipping sauce.
Nutrition per serving
Ingredients
main
dipping sauce
finishing
Instructions
Preheat and Prep the Dough
Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. Unroll the crescent roll dough on a clean surface and separate it into individual triangles along the perforated lines. Use a pizza cutter to slice each triangle lengthwise into three thinner strips.
Wrap the Sausages
Pat the cocktail sausages dry with a paper towel to help the dough adhere. Place one sausage at the wide end of each dough strip and roll it up snugly toward the pointed tip. Place each wrapped sausage seam-side down on the prepared baking sheet spacing them one inch apart.
Brush and Bake
Brush the tops of all the wrapped sausages lightly with melted butter which promotes a deeply golden and glossy finish. Bake in the preheated oven for 12 to 15 minutes until the crescent dough is puffed and golden brown all over and the sausages are heated through.
Make the Dipping Sauce and Serve
While the pigs in a blanket bake whisk together the Dijon mustard, honey, and mayonnaise in a small bowl until smooth and creamy. Arrange the freshly baked pigs in a blanket on a platter and serve immediately with the honey mustard dipping sauce on the side.
Substitutions
Common mistakes
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