Classic Pigs in a Blanket with Herbed Mustard Dip and Cheese
Pigs in Blanket
Flaky crescent-wrapped mini sausages with a tangy herbed mustard dip — perfect for parties and snacks.
Nutrition (per serving)
These pigs in a blanket are the kind of snack that always disappears first — buttery, flaky crescent dough wrapped around little cocktail sausages, brushed with a glossy wash and dotted with poppy seeds. They’re easy to make, endlessly adaptable (add cheese, swap sausages, or try puff pastry), and perfect for game days, potlucks, or when you need a comforting finger food fix.
I like serving them with a quick herbed mustard dip that balances tang and creaminess: Dijon, whole-grain mustard, a touch of honey, and a little fresh parsley to brighten things up. Make a double batch — everyone will ask for the recipe.
Ingredients
- Cocktail sausages (mini hot dogs):24 pieces
- Crescent roll dough:2 can
- Egg (for wash):1 large
- Water:1 tbsp
- Poppy seeds or sesame seeds (optional):1 tbsp
- Dijon mustard:2 tsp
- Whole-grain mustard:1 tbsp
- Mayonnaise:1/4 cup
- Sour cream or Greek yogurt:1/4 cup
- Honey:1 tbsp
- Fresh lemon juice:1 tsp
- Fresh parsley, chopped:1 tbsp
- Kosher salt:1/4 tsp
- Black pepper:1/8 tsp
Instructions
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Preheat oven to 375°F and line a baking sheet with parchment paper.
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Unroll crescent dough and separate into triangles according to package directions. If using large triangles, cut each into 3 strips to make 24 small wrappers.
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Place a cocktail sausage at the wide end of each triangle and roll toward the point, tucking the end underneath slightly to secure.
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Whisk the egg with 1 tbsp water to make an egg wash. Brush each wrapped sausage lightly with the wash and sprinkle with poppy or sesame seeds if using.
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Arrange pigs in a blanket about 1/2 inch apart on the prepared sheet. Bake 10–12 minutes until golden brown and puffed.
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While they bake, whisk together Dijon, whole-grain mustard, mayonnaise, sour cream, honey, lemon juice, parsley, salt, and pepper in a small bowl. Taste and adjust seasoning.
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Remove pigs in a blanket from the oven and let cool for a couple minutes. Serve warm with the herbed mustard dip.
Tips & Notes
- For cheesy pigs in a blanket, place a thin strip of cheddar or Swiss along the sausage before rolling.
- If using frozen cocktail sausages, thaw and pat dry so dough adheres well.
- Avoid overfilling the dough triangles — a small sausage with a thin strip of cheese bakes more evenly.
- Make the dip a day ahead — flavors meld and it keeps well for 2–3 days in the fridge.
