Mini Pigs Blanket Dipping (Print Version)

Flaky pastry wrapped sausages served warm alongside a flavorful tangy dipping sauce for easy snacking.

# What You'll Need:

→ Mini Pigs in a Blanket

01 - 1 (8 oz) can refrigerated crescent roll dough or puff pastry sheet
02 - 24 cocktail sausages
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

# 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 total strips.
03 - Wrap each cocktail sausage with one dough strip, rolling from one end until fully covered. Position seam-side down on prepared baking sheet.
04 - Brush tops with beaten egg and sprinkle with sesame or poppy seeds if desired.
05 - Bake for 13 to 15 minutes until golden brown and puffed.
06 - While pastries bake, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth.
07 - Transfer warm mini pigs in a blanket to serving platter and accompany with prepared dipping sauce.

# Additional Tips::

01 -
  • Ready in just 30 minutes from start to finish—perfect for last-minute entertaining
  • Only a handful of simple ingredients needed, most of which you likely have on hand
  • Golden, flaky pastry wrapping creates an irresistible texture contrast with juicy sausages
  • The homemade honey mustard sauce elevates these from ordinary to extraordinary
  • Easily customizable with different seasonings, pastry types, or even vegetarian sausages
  • Universally loved by both kids and adults alike
02 -
  • Keep the crescent dough refrigerated until ready to use for easier handling and cleaner cuts
  • Use a sharp knife or pizza cutter to divide the dough triangles into even strips
  • Pat cocktail sausages dry with paper towels before wrapping to help the dough adhere better
  • Don't overcrowd the baking sheet—leave space between each piece for even browning
  • Make the dipping sauce up to 2 days ahead and store covered in the refrigerator
  • For meal prep, assemble the wrapped sausages and freeze them unbaked on a baking sheet, then transfer to a freezer bag once solid—bake from frozen, adding 2-3 extra minutes to the cooking time
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