Mini Pigs Blanket Dipping (Printable Version)

Cocktail sausages wrapped in flaky pastry, baked to golden perfection, served with a tangy honey-mustard sauce.

# What You Need:

→ Mini Pigs in a Blanket

01 - 1 package (8 oz) refrigerated crescent roll dough
02 - 24 cocktail sausages
03 - 1 large egg, beaten
04 - 1 tablespoon sesame seeds or poppy seeds, optional

→ Dipping Sauce

05 - 3 tablespoons Dijon mustard
06 - 2 tablespoons honey
07 - 1 tablespoon mayonnaise
08 - 1 teaspoon fresh lemon juice
09 - Salt and black pepper to taste

# How to Make:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll crescent roll dough and separate into triangles. Cut each triangle into 3 smaller strips to yield 24 total strips.
03 - Wrap each cocktail sausage with one dough strip, starting at one end and rolling until fully covered. Place seam-side down on prepared baking sheet.
04 - Brush beaten egg over the tops of wrapped sausages. Sprinkle with sesame or poppy seeds if desired.
05 - Bake for 13 to 15 minutes until golden brown and puffed.
06 - While pastries bake, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth.
07 - Remove from oven and serve mini pigs in a blanket warm with dipping sauce alongside.

# Expert Tips:

01 -
  • Quick and easy to make with just 30 minutes total time.
  • Packed with flavor from savory sausages and a tangy honey mustard dip.
  • Perfect for parties, snacks, or game day gatherings.
  • Flaky pastry complements the juicy mini sausages for a delightful bite.
  • Customizable with optional seeds or alternative sausage choices.
02 -
  • Use chilled dough for easier handling and better texture.
  • Wrap the sausages snugly but not too tight to allow for even baking.
  • Brush egg wash carefully to avoid dripping onto the baking sheet and burning.
  • Prepare the dipping sauce ahead of time to enhance flavors as it rests.
  • Check ingredient labels on sausages for potential allergens.
Go Back