Happy Friday everyone. I wrote about our movie on the lawn party this week, and I said I would give you an easy and delicious “pigs in a blanket” recipe. I was shocked how fast these went together. They are great for an appetizer or for an easy snack. Better yet, take them to your tailgating party this week-end.
This recipe was originally from The Neelys on the Food Network.
1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks (I also got some nitrate free hot dogs and cut them up in small pieces)
1 egg, lightly beaten
Poppy seeds or sesame seeds
Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
Tangy Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.