Neely's Pigs in a Blanket

By dmscott52

First tried for Super Bowl Sunday-2/4/2018. Delicious and easy.

Ingredients

• 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 below
• TANGY DIPPING SAUCE
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 T. Dijon mustard
• 1 T. whole grain mustard

Details

Servings 4
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350 degrees

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 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 12-15 minutes. Serve warm with dipping sauce.

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