NEELY'S PIGS IN A BLANKET

facebook share image   twitter share image   pinterest share image   E-Mail share image



Neely's Pigs in a Blanket image

Food Network

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

One 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
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard

Steps:

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

Nima Tuimoala
[email protected]

Meh.


Zae Zack
[email protected]

I've made these pigs in a blanket several times now and they are always a crowd-pleaser. The recipe is simple to follow and the results are always delicious. I highly recommend them!


Samim Salim
[email protected]

These pigs in a blanket were a hit at my party! They were so easy to make and everyone loved them. I will definitely be making them again.