Mini Pigs Blanket with Sauce (Printable)

Golden wrapped sausages served with a tangy mustard-honey sauce, ideal for quick and tasty snacking.

# What You'll Need:

→ Mini Pigs in a Blanket

01 - 1 (8 oz) can refrigerated crescent roll dough or puff pastry sheet
02 - 24 cocktail sausages
03 - 1 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

# Directions:

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 to yield 24 strips total.
03 - Wrap each cocktail sausage with one pastry strip, starting at one end and rolling until fully enclosed. Place 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, or until golden brown and puffed.
06 - While baking, combine Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl. Whisk until smooth.
07 - Transfer mini pigs in a blanket to serving platter while warm. Serve alongside dipping sauce.

# Expert Advice:

01 -
  • They come together in under 30 minutes, which means you can actually make them the day of an event without stress.
  • The honey-Dijon sauce hits differently than ketchup or mustard alone, and guests always ask what it is.
  • You can prep them ahead and bake right before serving, so they're warm and crispy when it matters.
02 -
  • Don't skip the parchment paper because the pastry can stick and tear, which ruins the presentation when you're trying to impress people.
  • If your dough starts getting warm and hard to work with while wrapping, pop it back in the fridge for five minutes because cold dough is forgiving and warm dough is a nightmare.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, and they'll taste noticeably more nutty and add real depth to the visual appeal.
  • The sauce tastes even better if you let it sit for 30 minutes before serving because the flavors meld and the tang becomes more pronounced.
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