Mini Pigs Blanket Dipping Sauce (Printable)

Golden pastry-wrapped sausages with a tangy honey mustard dip, perfect for easy entertaining.

# What You'll Need:

→ Mini Pigs in a Blanket

01 - 1 package (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

# Step-by-Step 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 yield 24 strips total.
03 - Wrap each cocktail sausage with one dough strip, rolling from one end until fully enclosed. Place seam-side down on prepared baking sheet.
04 - Brush beaten egg over each wrapped sausage. 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, and lemon juice in a small bowl. Season with salt and pepper until smooth.
07 - Remove from oven and serve warm with dipping sauce alongside.

# Expert Hints:

01 -
  • They come together in under thirty minutes, which means you can actually enjoy the party instead of hiding in the kitchen.
  • The contrast of flaky pastry and savory sausage feels fancier than it has any right to be, and everyone assumes you tried harder than you did.
  • The honey mustard sauce hits that perfect sweet and tangy note that keeps people dipping well after the main event ends.
02 -
  • Don't unwrap your crescent rolls until you're ready to cut them, because they warm up quickly and become impossible to work with—keep them cold right up until you touch them.
  • The egg wash is what separates a homemade-looking appetizer from a store-bought one, so even if you skip the seeds, don't skip the egg.
03 -
  • Buy sausages that are already fully cooked so you're only baking for texture and color, not worrying about internal temperature.
  • Keep your dough cold by working quickly and having everything else ready before you open the package—warmth is the enemy of flakiness.
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