📝 About This Recipe
This elevated take on a nostalgic childhood favorite features juicy, high-quality cocktail sausages wrapped in buttery, flaky crescent pastry. Perfect for tiny hands and hungry adults alike, these savory bites are baked until golden brown and served with a signature sweet-and-tangy dipping sauce. Whether it's a weekend lunch or a birthday party snack, these 'little pigs' are a guaranteed crowd-pleaser that balances comfort and gourmet flair.
🥗 Ingredients
The Pigs & Blankets
- 24 pieces Cocktail Sausages (all-beef or turkey lil' smokies, patted very dry)
- 1 can Refrigerated Crescent Roll Dough (8-ounce package)
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Everything Bagel Seasoning (or plain sesame seeds)
- 1 tablespoon All-purpose flour (for dusting the work surface)
Honey-Maple Mustard Dip
- 1/4 cup Yellow Mustard (mild and kid-friendly)
- 1 tablespoon Dijon Mustard (for a tiny bit of depth)
- 2 tablespoons Honey (clover or wildflower)
- 1 teaspoon Pure Maple Syrup (adds a smoky sweetness)
- 1 tablespoon Mayonnaise (makes the sauce creamy)
Optional Toppings
- 1 tablespoon Fresh Chives (finely minced for garnish)
- 1 pinch Flaky Sea Salt (to finish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to ensure no sticking and easy cleanup.
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2
Remove the cocktail sausages from their packaging and pat them thoroughly dry with paper towels. Removing excess moisture is the secret to preventing soggy dough.
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3
Unroll the crescent roll dough onto a lightly floured surface. Press the perforated seams together to create one large rectangle of dough.
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4
Using a pizza cutter or a sharp knife, cut the dough into 24 long, skinny triangles or strips (roughly 1 inch wide at the base).
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5
Place one sausage at the wide end of a dough triangle and roll it up snugly toward the point. The dough should overlap slightly in the center.
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6
Place the wrapped sausage on the prepared baking sheet, seam-side down, to prevent it from unfurling during the bake.
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7
Repeat the process with all remaining sausages, spacing them at least 1 inch apart on the tray.
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8
Lightly brush the tops of the dough with the melted unsalted butter using a pastry brush.
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9
Sprinkle the Everything Bagel seasoning or sesame seeds over the buttered dough for a professional, textured finish.
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10
Slide the tray into the center rack of the oven and bake for 12-15 minutes, or until the pastry is puffed and a beautiful deep golden brown.
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11
While the pigs are baking, prepare the dipping sauce by whisking together the yellow mustard, Dijon, honey, maple syrup, and mayonnaise in a small bowl until smooth.
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12
Remove the tray from the oven and let the bites rest for 2-3 minutes; this allows the pastry to crisp up further.
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13
Transfer to a serving platter, garnish with fresh chives and a pinch of sea salt, and serve warm with the Honey-Maple Mustard on the side.
💡 Chef's Tips
Dry the sausages completely before wrapping to ensure the dough stays crisp. If the dough gets too warm and sticky while handling, pop it in the fridge for 5 minutes to firm up. For a cheesy version, place a tiny sliver of American or Cheddar cheese inside the dough before rolling. To make ahead, wrap the sausages in dough and refrigerate on the tray for up to 4 hours before baking. Avoid over-stuffing; the dough expands, so keep the wraps snug but not tight enough to tear.
🍽️ Serving Suggestions
Serve with crisp apple slices or carrot sticks for a balanced kid-friendly plate. Pair with a cold glass of lemonade or sparkling apple cider. Add a side of classic creamy coleslaw for a picnic-style meal. Offer a secondary dip of barbecue sauce or ranch dressing for variety. Arrange in a circle around the dipping bowl for a festive 'wreath' presentation.