Description
Holiday Pigs in a Blanket are a festive and savory appetizer perfect for holiday gatherings. Made with refrigerated crescent roll dough wrapped around cocktail sausages and a sprinkle of cheddar cheese, then brushed with Dijon mustard and topped with poppy seeds, these bite-sized treats bake to a golden brown and are best served warm.
Ingredients
Scale
Dough & Sausages
- 2 packages refrigerated crescent roll dough
- 28 ounces cocktail sausages
Cheese & Toppings
- 1 cup shredded cheddar cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is at the perfect temperature for baking the pigs in a blanket.
- Prepare the Dough: Unroll the crescent roll dough and carefully cut each triangle into smaller triangles to create individual portions for wrapping.
- Assemble the Pigs in a Blanket: Place one cocktail sausage and a sprinkle of shredded cheddar cheese on each small triangle of dough.
- Roll the Dough: Starting from the wide end of the triangle, roll the dough around the sausage and cheese filling to fully encase them.
- Apply Mustard: Place the rolled pigs in a blanket on a baking sheet, then brush the tops with Dijon mustard to add flavor and help toppings adhere.
- Add Poppy Seeds: Sprinkle poppy seeds over the brushed dough to add a decorative and slightly nutty flavor.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the crescent roll dough is golden brown and cooked through.
- Serve: Remove from oven and serve warm for the best taste and texture.
Notes
- Cutting the crescent dough into smaller triangles allows for bite-sized portions perfect for parties.
- Brush the dough with Dijon mustard before baking to enhance flavor and help the poppy seeds stick.
- For a different flavor, try using different types of cheese such as pepper jack or mozzarella.
- Ensure the oven is fully preheated for even baking and optimal texture.
- These can be made ahead and reheated, but are best enjoyed fresh and warm.
