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Neely's Pigs in a Blanket (Patrick and Gina Neely)
 
recipe image
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 4
Ingredients:
1 (8-ounce) can original crescent dough
1/4 cup dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
poppy seeds or sesame seeds
tangy dipping sauce, recipe follows
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons dijon mustard
1 tablespoon whole-grain mustard
Directions:
1. Preheat the oven to 350 degrees F.
2. Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
3. Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
4. 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.
5. Tangy Dipping Sauce:
6. Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.
By RecipeOfHealth.com