Mini Pigs in Blanket (Printable Version)

Savory cocktail sausages wrapped in golden, flaky pastry with a tangy dipping sauce.

# What You'll Need:

→ Mini Pigs in a Blanket

01 - 1 can (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 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 to yield 24 strips total.
03 - Wrap each cocktail sausage with one dough strip, starting at one end and rolling until fully enclosed. Place seam-side down on prepared baking sheet.
04 - Brush tops of wrapped sausages 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 baking, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth.
07 - Transfer baked pigs in a blanket to serving platter and serve warm with dipping sauce on the side.

# Expert Advice:

01 -
  • They're genuinely impressive looking but take less time than ordering takeout, so you'll feel like a hero without the stress.
  • The honey-mustard dipping sauce is addictive enough that people will ask for the recipe, and you can honestly tell them it's five ingredients.
  • You can make them ahead and reheat, which means you're actually relaxing during the game instead of panicking in the kitchen.
02 -
  • If you wrap them too tightly with the dough, the sausage will squeeze out as the pastry puffs in the heat—I learned this the messy way and now I keep my wrapping loose and confident.
  • Don't skip the egg wash thinking it's decorative; it's what creates that deep golden color that makes people think you tried harder than you actually did.
03 -
  • Make the sauce the night before and store it in the fridge so you have one less thing to think about on game day.
  • Don't unwrap all your dough at once or it'll dry out—just tear off what you need as you work through the sausages.
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