Mini Pigs Blanket Dipping Sauce (Printer View)

Cocktail sausages wrapped in golden pastry served with a tangy honey mustard dipping sauce.

# Components:

→ For the Mini Pigs in a Blanket

01 - 1 can (8 oz) refrigerated crescent roll dough or puff pastry sheet
02 - 24 cocktail sausages (mini hot dogs)
03 - 1 large egg, beaten for egg wash
04 - 1 tablespoon sesame seeds or poppy seeds, optional

→ For the Dipping Sauce

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

# Method steps:

01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - Unroll the 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 a pastry strip, rolling from one end until completely covered. Place seam-side down on the prepared baking sheet.
04 - Brush the tops of each wrapped sausage with beaten egg. Sprinkle with sesame or poppy seeds if desired.
05 - Bake for 13 to 15 minutes, or until pastry is 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 warm mini pigs in a blanket to a serving platter and serve with dipping sauce on the side.

# Expert Advice:

01 -
  • They disappear in seconds, which means you look like a genius even though you barely lifted a finger.
  • The dipping sauce tastes fancy enough to impress people, but it's basically just whisking together things already sitting in your pantry.
  • You can make these ahead and reheat them, so you're free to actually enjoy the party instead of sweating in the kitchen.
02 -
  • Don't skip the egg wash—I learned this the hard way by making a batch once without it, and they came out looking pale and sad instead of golden and appealing.
  • The dough strips are forgiving, but if you wrap them too loosely, they'll just fall off during baking, so make sure each one is actually secured around the sausage.
03 -
  • Make the sauce the morning of your party so it's already cold and ready to go when the baked ones come out hot.
  • If your dough tears while you're wrapping, just patch it with a tiny piece from your scraps—nobody will ever know it's there once it bakes.
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