Pigs in A Blanket with Honey Dijon Sauce

Pigs in A Blanket with Honey Dijon Sauce

Flaky crescent dough wraps snappy little smokies, paired with a tangy honey Dijon dip.

Total 30 min Makes 32 pieces Calories 310/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Wheat, Soy, Sesame, Red meat

These bite-sized pigs in a blanket bake up golden and flaky, encasing mini cocktail sausages for a snack that disappears fast at parties. A quick honey Dijon sauce balances the buttery pastry with sweet, mustardy tang. They come together in under 30 minutes, making them a reliable option for game day or holiday gatherings.

Ingredients

  • 2 cans refrigerated crescent roll dough (8 oz each)
  • 32 cocktail smokies (little smoked sausages)
  • 1 egg, beaten
  • 1 tablespoon water
  • 1 tablespoon sesame seeds (optional)
  • 1/2 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 teaspoon apple cider vinegar
  • 1/8 teaspoon salt

Method

  1. Preheat the oven to 375°F and line two baking sheets with parchment paper.

  2. Unroll the crescent dough on a cutting board and separate into triangles. Cut each triangle lengthwise into 2 narrow triangles, making 32 total pieces.

  3. Pat the cocktail smokies dry with a paper towel. Place one smokie at the wide end of each dough triangle and roll up toward the point.

  4. Arrange the wrapped sausages seam-side down on the prepared baking sheets, spacing them 1 inch apart.

  5. Whisk the egg with the water and brush the mixture over each wrapped sausage. Sprinkle with sesame seeds if using.

  6. Bake until the dough is golden brown and puffed, 13 to 15 minutes.

  7. While the pigs in a blanket bake, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, and salt in a small bowl until smooth.

  8. Let the baked pigs in a blanket cool on the sheet for 2 minutes before transferring to a platter. Serve warm with the honey Dijon sauce for dipping.

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    Pigs in A Blanket with Honey Dijon Sauce

    These bite-sized pigs in a blanket bake up golden and flaky, encasing mini cocktail sausages for a snack that disappears fast at parties. A quick honey Dijon sauce balances the buttery pastry with sweet, mustardy tang. They come together in under 30 minutes, making them a reliable option for game day or holiday gatherings.

    30 min 32 pieces 310 cal

    Ingredients

    • 2 cans refrigerated crescent roll dough (8 oz each)
    • 32 cocktail smokies (little smoked sausages)
    • 1 egg, beaten
    • 1 tablespoon water
    • 1 tablespoon sesame seeds (optional)
    • 1/2 cup mayonnaise
    • 3 tablespoons Dijon mustard
    • 2 tablespoons honey
    • 1/2 teaspoon apple cider vinegar
    • 1/8 teaspoon salt

    Method

    1. 1

      Preheat the oven to 375°F and line two baking sheets with parchment paper.

    2. 2

      Unroll the crescent dough on a cutting board and separate into triangles. Cut each triangle lengthwise into 2 narrow triangles, making 32 total pieces.

    3. 3

      Pat the cocktail smokies dry with a paper towel. Place one smokie at the wide end of each dough triangle and roll up toward the point.

    4. 4

      Arrange the wrapped sausages seam-side down on the prepared baking sheets, spacing them 1 inch apart.

    5. 5

      Whisk the egg with the water and brush the mixture over each wrapped sausage. Sprinkle with sesame seeds if using.

    6. 6

      Bake until the dough is golden brown and puffed, 13 to 15 minutes.

    7. 7

      While the pigs in a blanket bake, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, and salt in a small bowl until smooth.

    8. 8

      Let the baked pigs in a blanket cool on the sheet for 2 minutes before transferring to a platter. Serve warm with the honey Dijon sauce for dipping.