Pigs in a Blanket
Delightful party appetizer featuring cocktail weenies wrapped in buttery crescent rolls, served with a tangy homemade honey mustard dipping sauce for extra flavor.
Equipment
- 1 baking sheet lined with parchment paper
- 1 bowl
- 1 pizza cutter or knife
- 1 brush for butter
- 1 whisk
Ingredients
- 8 ounces crescent rolls 1 can
- 14 ounces cocktail weenies
- 1 tablespoon butter melted
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1/8 teaspoon cayenne pepper
- Pinch of salt to taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Roll out the crescent roll dough and press seams together; leaving the middle seam is optional.
- Cut three lines into the dough dividing it into four equal parts, then cut triangles within each part to get about 7-8 triangles per section.
- Place a cocktail weenie on the larger end of each triangle and roll it up.
- Arrange the wrapped weenies on the prepared baking sheet, leaving space between each.
- Brush the tops with melted butter.
- Bake for 15 minutes or until golden brown.
- While baking, whisk together Dijon mustard, mayonnaise, honey, cayenne pepper, and salt in a bowl to make the honey mustard sauce.
- Let the pigs in a blanket cool slightly before serving with the honey mustard sauce.
Notes
- Use crescent roll sheets to skip pressing seams.
- Make up to one day ahead; store uncooked in the fridge or reheat before serving.
- Store leftovers in the refrigerator for 4-5 days or freeze up to 3 months.
- Thaw frozen pigs in a blanket before serving.