Pigs in a Blanket
Pigs in a Blanket is a tasty appetizer that combines crescent roll dough and cocktail-sized smoked sausages with a delicious Sriracha mayo dip to add a spicy kick to this crowd-pleasing snack.
Ingredients
- 8- ounce can refrigerated crescent roll dough
- 8 hot dogs or 24 cocktail sausages
- 1 large egg
- 1 teaspoon water
- 3/4 cup mayonnaise
- 1/4 cup Sriracha
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough on a lightly floured surface and separate into 8 triangles. If you're using small cocktail sausages, cut each triangle into three equal skinny triangles.
- Place a sausage on the wide end of a piece of dough. Roll the sausage tightly, overlapping the dough until you reach the end.
- Place the rolled sausages on the baking sheet with the end of the dough face down.
- Whisk the egg and water together in a small bowl. Brush the tops of each sausage roll with the egg wash.
- Bake until the dough is puffed and golden brown, 12 to 15 minutes.
- Stir together the mayo and Sriracha in a small bowl until well combined.
- Serve the pigs in a blanket while warm, with the dipping sauce on the side.
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