Each third were brushed with dijon mustard then rolled in a cocktail frank. Some were rolled tighter then others but none of them unrolled so we were good. We decided it would be easier to brush the dough right after rolling out before cutting.
Just before putting them in the oven they were brushed with an egg.
They came out golden brown looking great! This was one of those meals my Little Chefs ate quickly without complaints, even my youngest! We had intended on making the dipping sauce but we did not have any sour cream in the house. How is that possible?! That’s ok, ketchup and mustard worked as a great dipping sauce!
Neely’s Pigs in a Blanket
1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beatedn
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows
Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
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.
Tangy Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 Tablespoons Dijon mustard
1 Tablespoon whole-grain mustard.
Mix all the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.