Smokey Pigs in a Blanket with Honey Mustard Dip

Yield: 48 Pieces

Ingredients:

16-ounces cocktail-sized smoked sausages links, drained
1 8-ounce tube refrigerated crescent dinner rolls
1 cup Honey Mustard (see below)

Directions:

1. Pat sausage links dry.  Preheat oven to 375 degrees F.
2. Separate crescent dough into 4 rectangles, pressing diagonal perforations together.  Cut each dough rectangle into 12 strips for a total of 48 (about 3/8-inch wide).
3. Wrap one strip around center of each link.  Gently press edges of strips to seal.  Place, 1 inch apart, seam side down on an ungreased shiny baking sheet or a baking sheet lined with parchment paper. 
4. Bake in preheated oven for 11-12 minutes or until pastry is golden brown.  Immediately transfer to cooling rack.
5. Serve warm with Honey Mustard dip and/or other assorted brown mustards.

Honey Mustard Dip

Ingredients:

½ cup honey
½ cup plain Dijon mustard
1-1/2 teaspoons cider vinegar

Directions:

1. In a small bowl, mix honey, mustard and vinegar.  Cover and refrigerate until ready to serve.

 
 
© National Hot Dog & Sausage Council