Mini Pigs in Blanket Snack (Printable)

Flaky pastry-wrapped cocktail sausages served with a flavorful honey-Dijon dipping sauce.

# What You’ll Need:

→ Pastry and Sausages

01 - 1 package (8 oz) 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 - Salt and pepper to taste

# How To Make:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Unroll crescent roll dough and separate into triangles, then cut each triangle into 3 smaller strips to yield 24 strips total.
02 - Wrap each cocktail sausage with a pastry strip, beginning at one end and rolling until completely covered. Place each wrapped sausage seam-side down on the prepared baking sheet.
03 - Brush the tops of wrapped sausages with beaten egg. Sprinkle with sesame or poppy seeds if desired for added texture and flavor.
04 - Bake for 13 to 15 minutes until golden brown and pastry is puffed and cooked through.
05 - While pastries bake, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth and well combined.
06 - Transfer baked mini pigs in a blanket to a serving platter. Serve warm alongside the prepared dipping sauce.

# Top Tips:

01 -
  • They look way more impressive than they actually are, which means you get to be the hero without sweating in the kitchen.
  • The honey-mustard sauce hits different—tangy, slightly sweet, and absolutely addictive with every bite.
  • You can have these ready in under 30 minutes, including baking time, so they work for last-minute invites.
02 -
  • Don't overbake them or the pastry gets hard and loses that soft, buttery interior that makes people say they're amazing.
  • Cold dough wraps easier, so if you're struggling with the dough tearing or being sticky, stick it back in the fridge—patience here saves frustration later.
  • The sauce tastes even better the next day after the flavors have time to meld, so make it ahead if you can.
03 -
  • Make these earlier in the day and reheat them in a 300°F oven for 5 minutes before serving—they stay crispy and taste fresh but you get the stress out of the way.
  • If you're doubling the recipe, use two baking sheets instead of cramming them together, because they need space to puff up properly.
  • Keep extra egg wash in the fridge if you're making multiple batches because it's way easier to refresh your brush than waste what you've already beaten.
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