Mini Pigs in Blanket (Printable Version)

Golden pastry-wrapped cocktail sausages served warm with a flavorful dipping sauce for sharing.

# What You'll Need:

→ Mini Pigs in a Blanket

01 - 1 can (8 oz) refrigerated crescent roll dough
02 - 24 cocktail sausages
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 - 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 create 24 total strips.
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 beaten egg over the tops of wrapped sausages. 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 - Transfer mini pigs in a blanket to a serving platter. Serve warm with dipping sauce on the side.

# Additional Tips::

01 -
  • They come together in less than 30 minutes, which means you can make them right before guests arrive without stress.
  • The contrast between flaky, buttery pastry and the savory sausage inside feels indulgent even though they're genuinely easy to pull off.
  • That dipping sauce transforms them from ordinary into something people will actually remember and ask you to bring again.
02 -
  • Cold dough is your friend—if it warms up too much while you're wrapping, it becomes sticky and difficult to work with, so work efficiently or chill it between batches if you're feeling frustrated.
  • The dough will shrink slightly as it bakes, so wrapping it snugly around each sausage from the start prevents gaps that let the filling peek through.
  • Don't overbake them thinking they need more color—the moment they turn golden, they're done, because the residual heat continues cooking them as they cool.
03 -
  • Puff pastry creates a noticeably flakier result than crescent rolls, so if you want the most impressive texture, seek it out instead—it's worth the small upgrade.
  • Make your dipping sauce ahead and chill it, which actually improves the flavor and means less last-minute scrambling when you're already thinking about a dozen other things.
  • If you're wrapping ahead of time, assemble them on a baking sheet, cover with plastic wrap, and refrigerate until you're ready to bake—the cold dough will actually puff better and brown more evenly in the oven.
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