Easy Pigs in a Blanket
Golden, buttery, bite-sized cocktail sausages wrapped in flaky crescent dough. Ready in 25 minutes and always the first thing to disappear at any party.
Ingredients
Pigs in a Blanket:
- 1 can (8 oz) crescent rolls
- 1 package (14 oz) cocktail weenies, rinsed and dried
- 1 tablespoon butter, melted
Honey Mustard Dipping Sauce:
- ¼ cup Dijon mustard
- ¼ cup mayonnaise
- 2 tablespoons honey
- ⅛ teaspoon cayenne pepper
- Pinch of salt, to taste
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Unroll crescent dough flat and press any seams together to form one smooth sheet.
- Cut the dough into small triangles: make 3 lengthwise cuts to divide into 4 sections, then cut diagonal lines in each section. You will get about 7-8 triangles per section.
- Place one cocktail weenie at the wide end of each triangle. Roll the dough up snugly, tucking the pointed end underneath.
- Arrange on the prepared baking sheet, leaving space between each piece.
- Brush the tops with melted butter.
- Bake for 15 minutes until golden brown.
- While they bake, whisk together all honey mustard ingredients in a small bowl until smooth. Taste and adjust seasoning.
- Let cool for 2 minutes. Serve warm with honey mustard sauce or your favorite dipping sauce.
Notes
- Use a crescent roll sheet (instead of pre-cut rolls) to skip pressing seams.
- Can be assembled up to 1 day ahead. Store uncooked in the refrigerator and bake fresh when ready.
- Leftovers keep in the refrigerator for 4–5 days. Reheat in the oven or air fryer for best texture.
- Freeze cooked or uncooked for up to 3 months.
- For a cheesy version, tuck a small cube of cheddar cheese in with the weenie before rolling.