# What You Need:
→ For the Mini Pigs in a Blanket
01 - 1 (8 oz) can refrigerated crescent roll dough or puff pastry sheet
02 - 24 cocktail sausages (mini hot dogs)
03 - 1 large egg, beaten for egg wash
04 - 1 tablespoon sesame seeds or poppy seeds, optional
→ For the Dipping Sauce
05 - 3 tablespoons Dijon mustard
06 - 2 tablespoons honey
07 - 1 tablespoon mayonnaise
08 - 1 teaspoon fresh lemon juice
09 - Salt and pepper to taste
# How To Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll crescent roll dough and separate into triangles. Cut each triangle into 3 smaller strips to yield 24 strips total.
03 - Wrap each cocktail sausage with one pastry strip, beginning at one end and rolling until fully enclosed. Position seam-side down on prepared baking sheet.
04 - Brush tops with beaten egg and sprinkle with sesame or poppy seeds if desired.
05 - Bake for 13 to 15 minutes until pastry is golden brown and puffed.
06 - While sausages bake, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl until smooth.
07 - Transfer warm pigs in a blanket to a serving platter and serve with dipping sauce on the side.
