Mini Pigs Blanket Dipping Sauce (Printable)

Golden dough wrapped sausages paired with a tangy dipping sauce, ideal for shared snacking.

# What You Need:

→ Pastry and Sausages

01 - 1 can (8 oz) refrigerated crescent roll dough or puff pastry sheet
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

# How To Make It:

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 a pastry strip, starting at one end and rolling until fully enclosed. Place seam-side down on prepared baking sheet.
04 - Brush tops of wrapped sausages with beaten egg. 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 warm mini pigs in a blanket with dipping sauce on the side.

# Helpful Tips:

01 -
  • Simple ingredients and straightforward steps make this recipe accessible to all skill levels.
  • The flaky crescent roll dough bakes up golden and buttery around juicy cocktail sausages.
  • The tangy honey Dijon dipping sauce balances sweetness and zest, elevating the snack experience.
  • Perfect size and flavor for parties, bite-sized and easy to share.
02 -
  • Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.
  • Cut dough strips evenly to ensure consistent baking and portion size.
  • Brush with egg wash just before baking for the best golden finish.
  • The dipping sauce can be made a day ahead to deepen flavors.
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