Golden pastry encases cocktail sausages, served alongside a tangy honey-mustard dipping sauce, perfect for snacks.
# What You'll Need:
→ Pastry and Sausages
01 - 1 package (8 oz) refrigerated crescent roll dough or puff pastry sheet
02 - 24 cocktail sausages
03 - 1 large egg, beaten for egg wash
04 - 1 tablespoon sesame seeds or poppy seeds, optional
→ Dipping Sauce
05 - 3 tablespoons Dijon mustard
06 - 2 tablespoons honey
07 - 1 tablespoon mayonnaise
08 - 1 teaspoon fresh lemon juice
09 - Salt and pepper to taste
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Unroll crescent roll dough and separate into triangles. Cut each triangle into 3 smaller strips to yield 24 strips total.
02 - Wrap each cocktail sausage tightly with one strip of dough, starting at one end and rolling until fully covered. Place seam-side down on the prepared baking sheet, spacing evenly.
03 - Brush the tops of each wrapped sausage with beaten egg. Sprinkle with sesame or poppy seeds if desired for added texture and presentation.
04 - Bake for 13 to 15 minutes until golden brown and puffed. Monitor toward the end to prevent over-browning.
05 - While pastries bake, whisk together Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl. Season with salt and pepper to taste. Mix until smooth and well combined.
06 - Transfer baked mini pigs in a blanket to a serving platter. Serve warm with dipping sauce on the side.
