Pigs in a Blanket

It takes guts to throw a last-minute party. Usually, the stress level soars up, and anxiety takes over. But the good news is, there is hope. For instance, aside from lighting up aromatherapy candles and doing the breathing exercise, I’ve managed to pull it through by choosing  party appetizers that are really easy to make. From experience, it is really doable to make appetizers in 30 min or less (even I could not believe it!), and still make it look like you slaved in the kitchen. Making pigs in a blanket is an example. I could not help but smile when my guests complimented it and said “oh wow, it must be difficult to make this!” .. and all the while I was thinking: “umm.. honestly, no.”


Pigs in a Blanket

adapted from Down Home with the Neelys

  • 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. 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.
To make the dipping sauce:
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard

Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.


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