Mini Pigs Blanket Dipping Sauce (Print Version)

Golden pastry-wrapped sausages paired with a tangy mustard-honey dipping sauce for easy snacking.

# What You Need:

→ Mini Pigs in a Blanket

01 - 1 (8 oz) can refrigerated crescent roll dough
02 - 24 cocktail sausages
03 - 1 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 pepper to taste

# Steps:

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 for a total of 24 strips.
03 - Wrap each cocktail sausage with a pastry strip, rolling from one end until fully covered. Arrange 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.
06 - While pastry bakes, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth.
07 - Transfer pastry-wrapped sausages to serving platter. Serve warm alongside dipping sauce.

# Expert Advice:

01 -
  • Ready in just 30 minutes from start to finish.
  • Perfectly flaky pastry wrapped around juicy cocktail sausages.
  • The tangy honey Dijon dipping sauce balances sweet and savory.
  • Great for parties, game days, or easy snacks.
  • Customizable with optional sesame or poppy seeds for added texture.
02 -
  • Cut the dough into uniform strips to ensure even cooking.
  • Place the rolled sausages seam-side down to keep them sealed during baking.
  • Use a pastry brush for an even egg wash, resulting in a beautiful golden finish.
  • Whisk the dipping sauce ingredients well to blend flavors and achieve a smooth texture.
  • Let the sausages rest for a few minutes after baking to avoid burns from hot filling.
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