Mini Pigs Blanket Dipping Sauce (Print Version)

Flaky pastry-wrapped sausages served warm with a tangy sauce perfect for gatherings and 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 (mini hot dogs)
03 - 1 large egg, beaten
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 - Pinch of salt
10 - Pinch of ground black pepper

# Steps to Follow:

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 three strips to yield twenty-four strips.
03 - Wrap each cocktail sausage with a strip of dough, roll until completely enclosed, and place seam-side down on the 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 pastries are golden brown and puffed.
06 - While pastries bake, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and black pepper in a small bowl until smooth.
07 - Serve mini pigs in a blanket warm with dipping sauce alongside.

# Additional Tips::

01 -
  • The flaky golden pastry and savory sausages are a combo nobody can resist, especially when dunked in tangy sauce.
  • They're lightning quick to assemble—so you can spend more time hanging out and less fussing over food.
02 -
  • If you rush the wrapping step, the dough can burst open—taking it slow saves you from uneven pastries.
  • Letting the baked rolls cool for a brief minute makes them easier to handle and dip, without burning your fingers.
03 -
  • Keep the dough cold and work quickly, or the pastry can turn sticky and tough to handle.
  • Lightly patting sausages dry before wrapping prevents soggy spots and helps the dough stay crisp.
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