Quick and Easy Pigs in a Blanket
When the NFL’s top 2 teams face off on the field on Super Bowl Sunday, make sure you’re serving touchdown worthy appetizers and party fare.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 24 appetizers
Pigs in a Blanket
- 8 oz original refrigerated crescent dough 1-8 oz can
- 1/4 cup Dijon or yellow mustard
- 24 mini hot dogs or cocktail franks
- 1 egg lightly beaten
- Poppy or sesame seeds Optional*
Tangy Dipping Sauce
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 Tbsp Dijon mustard
- 1 Tbsp whole-grain mustard
Preheat your oven to 350 degrees.
Unroll the crescent dough and spread each triangle lightly with mustard. Cut each triangle lengthwise into thirds, making 3 small triangles from each.
Put 1 cocktail frank at the large end of each strip and roll up.
Place each rolled up frank seam side down on a foil lined, greased baking sheet.
Add a splash of water to your beaten egg and stir briskly to make an egg wash. Brush the dough on each hot dog with a small amount of the egg wash and optional, sprinkle with a small amount of poppy or sesame seeds.
Bake for 15 minutes, or until golden brown.
While your Pigs in a Blanket bake, add the sour cream, mayonnaise, Dijon mustard and whole-grain mustard to a small bowl and mix well.
Serve the Pigs in a Blanket warm with the dipping sauce.
Calories: 275kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 86mg | Potassium: 13mg | Fiber: 0.02g | Sugar: 0.4g | Vitamin A: 50IU | Calcium: 10mg | Iron: 0.1mg