Mini Pigs in Blanket (Printable Version)

Flaky pastry wrapped cocktail sausages served with a tangy honey mustard dip, ideal for easy snacking.

# What You Need:

→ Mini Pigs in a Blanket

01 - 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

# Steps:

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, rolling from one end until fully covered. 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 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 - Serve mini pigs in a blanket warm with dipping sauce on the side.

# Expert Advice:

01 -
  • They come together faster than any other appetizer that actually impresses people.
  • The honey mustard sauce is tangy and slightly sweet, completely different from what guests expect.
  • You can prep them hours ahead and bake them right when people arrive.
02 -
  • Don't skip the parchment paper—pastry sticking to the baking sheet will ruin both the bottom and your mood.
  • Keep an eye on them the last few minutes because the difference between golden and burnt happens in about 90 seconds.
03 -
  • If your dough starts warming up and getting sticky while you work, just pop it back in the fridge for five minutes to firm up again.
  • Brush the sauce on a small plate instead of serving it in a bowl—it looks more intentional and people are less likely to double-dip.
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