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Pigs in a Quilt with Dijon Dip

A whole, golden-brown Pigs in a Quilt baked in puff pastry, sitting on a white plate.
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Make classic pigs in a blanket special with a quilted dough design. This easy finger food is perfect for graduation party food and offers a premium look for any gathering.

Ingredients

Scale
  • 1 (8 ounce) package crescent rolls
  • 1 pound cocktail sausages or mini hot dogs
  • 1 large egg, beaten
  • 1 tablespoon water
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough onto a clean surface. Do not separate the triangles. Gently press the seams together to form one large rectangle of dough.
  3. Using a sharp knife or pizza cutter, cut the dough rectangle into 12 equal strips, about 1 inch wide.
  4. Take one strip of dough and cut small diagonal slits across the center third of the strip, creating a quilted pattern. Do not cut all the way through the edges.
  5. Take one cocktail sausage and wrap one dough strip around it, starting at one end and weaving the dough over and under the slits to create a lattice or quilt effect around the sausage. Pinch the ends to seal.
  6. Place the wrapped sausages seam-side down on the prepared baking sheet. Repeat with the remaining sausages and dough strips.
  7. In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush the tops of the wrapped sausages lightly with the egg wash.
  8. Bake for 12 to 15 minutes, or until the dough is golden brown and cooked through.
  9. While the pigs bake, prepare the dip. Whisk together the Dijon mustard, honey, and apple cider vinegar in a small bowl until smooth.
  10. Serve the warm Pigs in a Quilt immediately with the Dijon dip.

Notes

  • For a richer color, you can brush the dough with melted butter instead of the egg wash.
  • If you do not have cocktail sausages, you can cut standard hot dogs into thirds.
  • You can make this recipe ahead by assembling the pigs, covering them, and refrigerating them for up to 4 hours before baking. Add 2-3 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://purecookingjoy.com/pigs-in-a-quilt-with-dijon-dip/

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