Go Back

Pigs in a Blanket with Mustard Dip

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizers
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • 12 mini sausages or cocktail hot dogs
  • 1 sheet puff pastry or 1 can refrigerated biscuit dough
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon water
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon paprika (optional)
  • 1 tablespoon sesame seeds or poppy seeds (optional)
  • Mustard Dip:
  • 1/2 cup Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • Pinch of salt

Instructions
 

  • Step 1: Preheat Oven : Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Step 2: Prepare Dough : If using puff pastry, roll it out on a lightly floured surface and cut into 12 rectangles. If using biscuit dough, flatten each biscuit into a small rectangle.
  • Step 3: Assemble Pigs in a Blanket : Place a mini sausage on each dough rectangle. Optionally, sprinkle with garlic powder or paprika. Roll the dough around the sausage and pinch edges to seal.
  • Step 4: Add Egg Wash : In a small bowl, beat the egg with 1 tablespoon water. Brush the tops of each wrapped sausage with the egg wash. Sprinkle with sesame or poppy seeds if desired.
  • Step 5: Bake : Arrange on the prepared baking sheet and bake for 15-20 minutes, until the dough is golden brown and puffed.
  • Step 6: Prepare Mustard Dip : In a small bowl, whisk together Dijon mustard, honey, lemon juice, and salt. Serve alongside the baked Pigs in a Blanket.
  • Step 7: Serve : Serve warm as an appetizer or snack with the mustard dip on the side.