Pigs in a Blanket with carrots and celery
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5 from 1 vote

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
Course: Appetizer
Cuisine: American
Keyword: party food
Servings: 24 appetizers
Calories: 275kcal
Author: Sharon Rigsby

Ingredients

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

Instructions

  • 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.

Notes

[nutrition-label]

Nutrition

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