Ingredients

The following ingredients have 4 Servings
  • 8 oz original refrigerated crescent dough (1-8 oz can)
  • 1/4 cup Dijon or yellow mustard
  • 24 mini hot dogs or cocktail franks
  • 1 egg (lightly beaten)
  • Poppy or sesame seeds (Optional*)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3 Tbsp Dijon mustard
  • 1 Tbsp whole-grain mustard

Instruction

  • Preheat your oven to 350 degrees.
  • Unroll the crescent dough and spread each triangle lightly with mustard. Cut each triangle lengthwise into thirds, making 3 small triangles from each.
  • Put 1 cocktail frank at the large end of each strip and roll up.
  • Place each rolled up frank seam side down on a foil lined, greased baking sheet.
  • Add a splash of water to your beaten egg and stir briskly to make an egg wash. Brush the dough on each hot dog with a small amount of the egg wash and optional, sprinkle with a small amount of poppy or sesame seeds.
  • Bake for 15 minutes, or until golden brown.
  • While your Pigs in a Blanket bake, add the sour cream, mayonnaise, Dijon mustard and whole-grain mustard to a small bowl and mix well.
  • Serve the Pigs in a Blanket warm with the dipping sauce.