Mini Pigs Blanket Dipping (Printable version)

Flaky dough envelops savory cocktail sausages, served alongside a tangy mustard-honey sauce for perfect snacking.

# What You’ll Need:

→ Mini Pigs in a Blanket

01 - 1 package (8 oz) refrigerated crescent roll dough or puff pastry sheet
02 - 24 cocktail sausages
03 - 1 large egg, beaten for egg wash
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

# Directions:

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 strips total.
03 - Wrap each cocktail sausage with one pastry strip, rolling from one end until fully covered. Place seam-side down on prepared baking sheet.
04 - Brush tops with beaten egg and sprinkle with sesame or poppy seeds if desired.
05 - Bake for 13 to 15 minutes until golden brown and puffed throughout.
06 - While baking, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth.
07 - Transfer warm mini pigs in a blanket to a serving platter and serve alongside dipping sauce.

# Expert Advice:

01 -
  • They come together in 30 minutes flat, which means you can have a crowd-pleasing appetizer without spending your whole afternoon in the kitchen.
  • The honey-mustard sauce is genuinely addictive and pairs with so many other things you'll find yourself making it for sandwiches and grilled meats too.
  • Kids and adults fight over these equally, making them the rare appetizer that actually satisfies everyone at the table.
02 -
  • If you're wrapping these ahead of time, keep them on the baking sheet covered loosely with plastic wrap in the fridge—this actually makes them easier to brush with egg wash when you're ready to bake, and they bake up even more evenly.
  • The dough pieces don't have to be cut perfectly because crescent dough is forgiving and will stretch slightly as you wrap, so imperfect is actually ideal here.
03 -
  • If your dough warms up and becomes sticky while you're wrapping, pop it back in the fridge for five minutes—cold dough wraps like a dream and doesn't tear or stick to your fingers.
  • The moment you brush that egg wash on, you've created a edible glue that seals everything together, so don't skip it even if you're not adding seeds.
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