pigs in a blanket & honey-mustard dipping sauce

Yup. It's the classic pigs in a blanket, this version a la Joy of Cooking. I was feeling a little kitchy one day and was also looking for a self-contained pupu to bring to a gathering. I didn't want to do anything that required assembly (although we did bring a dipping sauce). These disappeared mighty quickly.

pigs in a blanket
Makes 16 pigs.

1 8 oz. can refrigerated crescent roll dough
dijon mustard
16 cocktail franks
1 large egg
1 T milk

Preheat the oven to 375F.
Carefully unroll dough. Separate into 4 equal rectangles, ignoring the perforations. Cut each rectangle into four 3-inch-long strips.
Brush east strip lightly with mustard.
Top each strip with one cocktail frank.
Roll the dough around each frank, pushing together at the ends to seal. [These pigs are very well-wrapped, as these things go.] Place seam down on an ungreased baking sheet, about 2 inches apart.
Whisk together the egg and milk and brush on the dough.
Bake until the dough is puffy and golden brown, about 15 minutes. Serve with a dipping bowl of honey-mustard dipping sauce (below), or mustard.



honey-mustard dipping sauce
Makes about 3/4 cup

6 T honey
1/4 c. dijon mustard
ground red pepper to taste (I don't think I used this.)

Mix ingredients together. Serve at room temperature. Joy says it'll keep for up to a month in the fridge.


Here are me with a fellow p.i.b. fan, the pigs can be seen in the foreground.