Mini Pigs Blanket Dipping Sauce (Printer Version)

Flaky pastry-wrapped sausages paired with a tangy dipping sauce, perfect for quick, tasty snacks or appetizers.

# What You'll Need:

→ Pastry and Sausages

01 - 1 (8 oz) can refrigerated crescent roll dough or puff pastry sheet
02 - 24 cocktail sausages (mini hot dogs)
03 - 1 large egg, beaten for egg wash
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 - Pinch of salt and black pepper to taste

# How to Prepare:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper for even cooking and easy cleanup.
02 - Unroll the crescent roll dough and separate into triangles. Cut each triangle into 3 smaller strips to create 24 strips total.
03 - Wrap each cocktail sausage with one pastry strip, starting at one end and rolling until fully covered. Place seam-side down on the prepared baking sheet.
04 - Brush the top of each wrapped sausage with beaten egg. Sprinkle with sesame or poppy seeds if desired.
05 - Bake for 13 to 15 minutes until pastry is 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 the mini pigs in a blanket warm with dipping sauce on the side.

# Expert Suggestions:

01 -
  • They're ready in 30 minutes flat, which means you can pull together an impressive appetizer while barely breaking a sweat.
  • Everyone devours them—kids, adults, picky eaters—there's something universally satisfying about the warm pastry and savory filling.
02 -
  • Don't skip the parchment paper or you'll spend 15 minutes scraping caramelized cheese and dough off your baking sheet instead of enjoying your snack.
  • The egg wash is not optional if you want that beautiful restaurant-quality shine—it's the difference between homemade and homey.
03 -
  • Use a sharp knife to cut the crescent dough into strips and you'll get cleaner edges that puff more evenly instead of tearing or compressing.
  • If your sausages release moisture while baking, it means they're cooking—don't panic, the pastry will still crisp up as the liquid evaporates, so just let it happen.
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