Mini Pigs Blanket Dipping Sauce (Print version)

Cocktail sausages wrapped in flaky pastry paired with a tangy dipping sauce for easy snacking.

# What You'll Need:

→ Mini Pigs in a Blanket

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

→ Dipping Sauce

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

# How to Make It:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Unroll crescent roll dough and separate into triangles. Cut each triangle into 3 smaller strips, yielding 24 strips total.
03 - Wrap each cocktail sausage tightly with a dough strip, starting at one end and rolling until fully enclosed. Arrange seam-side down on prepared baking sheet.
04 - Brush tops with beaten egg. Sprinkle sesame or poppy seeds if desired.
05 - Bake for 13 to 15 minutes until golden brown and puffed.
06 - Whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth.
07 - Transfer warm pigs in a blanket to serving platter with dipping sauce alongside.

# Expert Tips:

01 -
  • They're done in thirty minutes flat, which means you can go from zero to crowd-pleaser faster than most people can decide what to wear.
  • The contrast between crispy pastry and juicy sausage hits different, especially when you dip it in that honey-mustard sauce.
  • You can prep them ahead and bake right before guests arrive, making you look far more organized than you probably are.
02 -
  • Don't skip the egg wash—it's the difference between them looking homemade and looking intentional, and that shine is what makes people think you're a better cook than you are.
  • If your dough starts getting warm and sticky while you're wrapping, pop it back in the fridge for five minutes; cold dough is infinitely easier to work with and puffs higher.
03 -
  • Keep your dough cold and work quickly—warm dough tears and sticks, cold dough is forgiving and cooperative.
  • If you're making these for a crowd, wrap and refrigerate them a few hours before baking; cold wrapped sausages puff up more dramatically than room-temperature ones.
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