I’ve talked before about how I’m not a skilled home cook, but these tasty little nibbles are an ultra easy to make appetizer / snack (and perfect for summer parties and the 4th of July!). I’m sure you’ve made or had pigs-in-a-blanket before — this version kicks it up a notch by adding a bit more flavor complexity and texture!
We took these to a neighborhood Block Party potluck recently and they were a huge hit so I had to share with you too! They’re definitely going to become a go-to for us — original recipe here.
INGREDIENTS
1 package Pillsbury Crescent Rolls
1 package Li’l Smokies*
2 Tbsp Dijon Mustard
egg whites from one egg
Everything But The Bagel Seasoning to taste
* Li’l Smokies sausages come in a few varieties; choose your favorite — there’s no wrong answer!
DIRECTIONS
Preheat oven according to crescent roll packaging.
Line two baking sheets with parchment paper and set aside.
On a cutting board, open crescent rolls and separate all perforated triangles. Cut each large triangle into 4 smaller triangles — they don’t have to be exactly the same, but the more similar they are, the more evenly they will cook. The dough is pretty stretchy so you can manipulate it a bit, if needed.
*if the dough tears, don’t stress! just press the torn edges back together.
Spread a thin layer of Dijon mustard on each small triangle and place a Li’l Smoky on the widest part and roll it up. Repeat until you have placed 16 (evenly spaced) wrapped sausages on your sheet pan.
Gently whisk the egg white to loosen it up a bit and then brush a thin layer on top of each of the little “piggies”. *top tip: if you don’t have egg whites to brush on top, you can substitute with milk or cream instead!
Sprinkle the EBTB seasoning on each little pastry-wrapped sausage and pop into the oven for ~9 to 12 minutes, until golden brown.
Remove sheet pan from the oven and remove wrapped sausages from the tray and allow to cool (if you can resist! 😜).
Serve with your favorite dipping sauce — we prefer more Dijon mustard.
Enjoy!
OMG they turned out SO well!
You can’t beat the combination of mustard and sausages, I love the buttery goodness of the crescent pastry, and the extra flavors (and crunch!) of the seasoning are the best additions! I don’t know if I can ever go back to the original version of pigs-in-a-blanket after having made these!
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Linking all of the cooking tools I used today!
I hope you try these and love them as much as we do!
Sending big hugs —
xx, Natalie
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