Crescent Roll Pigs in a Blanket with Honey Mustard Dip

Name: Crescent Roll Pigs in a Blanket with Honey Mustard Dip
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cans (8 oz each) (454 g) refrigerated crescent roll dough, cold, straight from the refrigerator; 14 oz (about 48 sausages) (397 g) fully cooked cocktail sausages (little smokies), drained and patted very dry with paper towels; 2 tbsp (30 g) Dijon mustard; 1 large (50 g) large egg, beaten with the water until no streaks of white remain; 1 tbsp (15 ml) water; 1 tbsp (9 g) everything bagel seasoning (optional); ⅓ cup (80 g) Dijon mustard; 2 tbsp (42 g) honey; 2 tbsp (28 g) mayonnaise; 1 tsp (5 ml) fresh lemon juice

From the MyKitchenBank Kitchen

Fully cooked cocktail sausages wrapped in buttery crescent dough with a thin layer of Dijon mustard tucked inside, baked until deep golden, and served with a sweet-tangy honey mustard dip. Easy, make-ahead friendly, and always the first thing gone at a party.

Prep: 25 min
Cook: 15 min
Wait: 5 min
Total: 45 min
Makes: 48 pieces (about 4 per person)

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Ingredients

12 servings

For the pigs in a blanket
2 cans (8 oz each) (454 g) refrigerated crescent roll dough, cold, straight from the refrigerator
14 oz (about 48 sausages) (397 g) fully cooked cocktail sausages (little smokies), drained and patted very dry with paper towels
2 tbsp (30 g) Dijon mustard
1 large (50 g) large egg, beaten with the water until no streaks of white remain
1 tbsp (15 ml) water
1 tbsp (9 g) everything bagel seasoning (optional)
For the honey mustard dip
⅓ cup (80 g) Dijon mustard
2 tbsp (42 g) honey
2 tbsp (28 g) mayonnaise
1 tsp (5 ml) fresh lemon juice

Equipment (8)

2 rimmed baking sheets, about 18×13 inches (46×33 cm)
Parchment paper
Sharp chef's knife or pizza cutter
Cutting board or clean work surface
Small pastry brush
Small bowl for egg wash
Small bowl for dip
Paper towels

Steps

Before you start

Keep the crescent dough refrigerated until you're ready to unroll it. Warm dough turns sticky and tears.
Check the sausage package. This recipe uses fully cooked cocktail sausages (about 48 in a 14-oz/397 g package). If your package has fewer, cut the dough into slightly wider wedges.
Position oven racks in the upper-middle and lower-middle positions, then preheat the oven to 375°F (190°C).
Pat the sausages dry before wrapping. Moisture on the surface keeps the dough from sealing and can make it soggy.

1
Heat oven, line pansOven 375°F / 190°C
- Position racks in the upper-middle and lower-middle of the oven and preheat to 375°F (190°C).
- Line two rimmed baking sheets with parchment paper.
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Ready when: Oven reaches 375°F (190°C) and both pans are lined.
Tip: Parchment prevents the bottoms from sticking and browning too fast.
2
Dry the sausages
- Tip the cocktail sausages into a colander and drain off any packing liquid.
- Spread them on a double layer of paper towels and pat the tops dry.
- Set aside.
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Ready when: Sausages feel dry, not slick, to the touch.
Tip: Dry sausages grip the dough, so the rolls stay closed in the oven.
3
Unroll and separate dough
- Open one can of crescent dough and unroll it onto a clean cutting board.
- Separate it along the perforations into 8 triangles.
- Lay the triangles flat with the wide ends facing you, and press any perforation seams together.
- Repeat with the second can as you work, keeping it chilled until needed.
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Ready when: Triangles lie flat with no gaps along the seams.
Tip: If the dough gets warm and sticky, slide the board into the refrigerator for 5 minutes.
4
Mustard and cut wedges
- Spread a very thin layer of the 2 tbsp (30 g) Dijon over each triangle, using about ¾ teaspoon per triangle (use the back of a spoon and leave a ¼-inch border).
- Cut each triangle lengthwise into 3 long, narrow wedges, starting at the center of the wide end and cutting to the point.
- You should have 48 wedges from the 2 cans.
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Ready when: All triangles have a thin, even mustard film and are cut into 3 wedges each.
Tip: A pizza cutter makes cleaner cuts than a knife and doesn't drag the dough.
5
Wrap each sausage
- Place one sausage on the wide end of a wedge.
- Roll it up toward the point, tucking the dough snugly around the sausage so a little of each end peeks out.
- Set it seam-side down on the lined pan.
- Repeat, spacing the rolls about 1 inch (2.5 cm) apart.
- Place 24 on each pan.
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Ready when: Each sausage is wrapped with the dough tip tucked underneath.
Tip: Don't stretch the dough as you roll. Stretched dough shrinks and pulls open as it bakes.
6
Egg wash and top
- Beat the egg and water in a small bowl.
- Lightly brush the tops and sides of each roll with the egg wash.
- Sprinkle with the everything bagel seasoning, if using.
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Ready when: Rolls look evenly glossy with no puddles of egg wash on the parchment.
Tip: Use a light touch. Pooled egg wash scrambles on the pan and makes the bottoms dark and rubbery.
7
Bake until goldenOven 375°F / 190°C
- Bake both pans at 375°F (190°C) for 12 to 15 minutes, swapping the pans between racks and rotating them front to back at the 7-minute mark.
- Bake until the dough is deep golden brown and puffed, and no pale or doughy spots remain on the sides or in the creases.
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Ready when: Deep golden brown all over, with no raw-looking dough where the layers meet.
Tip: Check at 12 minutes. Dark ends mean the pan was too close to the heating element, so move it to the center rack.
8
Mix the dip
- While the pigs bake, whisk the Dijon, honey, mayonnaise, and lemon juice in a small bowl until smooth and evenly pale golden.
- Taste and add another drizzle of honey for sweeter or a little more Dijon for sharper.
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Ready when: Dip is smooth, thick enough to coat a spoon, with no streaks of honey.
9
Cool briefly and serve
- Let the pigs rest on the pans for 5 minutes.
- Transfer to a platter with toothpicks and serve warm with the dip.
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Ready when: Rolls are firm enough to pick up without bending and are warm, not scorching.
Tip: The sausage centers stay very hot for several minutes after the dough looks cool.

Good to know

Tips

Cut the wedges with a pizza cutter and keep one can chilled while you work. Cold dough rolls cleanly and doesn't stretch.
Space the rolls an inch apart so hot air circulates and every side browns evenly.
Bake on parchment, not foil or a bare pan, to prevent stuck, torn bottoms.
For a crowd, bake in two batches with the second tray assembled and chilled until the first comes out. Don't put raw dough on a hot pan.

Make ahead

"Assemble the rolls (through step 5) up to 8 hours ahead. Arrange on parchment-lined pans, cover tightly with plastic wrap, and refrigerate. Brush with egg wash and top just before baking, adding 1 to 2 minutes to the baking time. The dip can be made up to 3 days ahead and refrigerated."

Storage & reheating

"Room temperature: up to 2 hours while serving. Refrigerator: cool completely, then store in an airtight container for up to 3 days. Freezer: freeze baked, cooled rolls on a tray, then bag them for up to 2 months. Reheat from the fridge or freezer on a baking sheet at 350°F (175°C) for 8 to 10 minutes (12 to 15 from frozen) until hot throughout, to 165°F (74°C). The dip keeps refrigerated for 3 days."

Substitutions

fully cooked cocktail sausages (little smokies) → Hot dogs cut into 2-inch (5 cm) pieces. Use about 6 to 8 all-beef hot dogs, cut into 6 to 8 pieces each, to match the 48 count. Pat dry as directed.
refrigerated crescent roll dough → Puff pastry sheet. Thaw 1 sheet, roll to a 10×12-inch (25×30 cm) rectangle, and cut into 48 thin strips. Wrap at an angle, and bake at 400°F (200°C) for 15 to 18 minutes.
Dijon mustard → Whole-grain mustard or yellow mustard. Whole-grain gives more texture. Yellow mustard is milder.
mayonnaise → Plain Greek yogurt. Gives a tangier, lighter dip. Use the same amount.