# Ingredient List:
→ Mini Pigs in a Blanket
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 kosher salt and cracked black pepper
# Directions:
01 - Preheat oven to 375°F. Line a standard baking sheet with parchment paper for easy cleanup and even browning.
02 - Unroll crescent roll dough and separate along perforated lines into triangles. Cut each triangle into 3 equal strips, yielding 24 strips total for wrapping.
03 - Wrap each cocktail sausage tightly with one dough strip, starting from one end and rolling until completely covered. Place seam-side down on prepared baking sheet, spacing evenly.
04 - Brush beaten egg across tops of wrapped sausages using a pastry brush. Sprinkle with sesame or poppy seeds if desired for visual appeal and texture.
05 - Bake for 13 to 15 minutes until pastry is golden brown and puffed. Remove from oven and transfer to serving platter.
06 - While sausages bake, combine Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl. Whisk until smooth and fully incorporated. Season with salt and pepper to taste.
07 - Arrange warm mini pigs in a blanket on serving platter with dipping sauce in small bowl alongside for easy access.
