Pigs in a Blanket

By AnneS

Ingredients

• Tangy dipping sauce:
• 2 (8 oz) can crescent dough
• 1/4 cup Dijon mustard
• 1 pound cocktail franks
• 1 egg, lightly beaten
• Poppy or sesame seeds
• 1/2 cup sour cream
• 1/2 cup mayo
• 3 Tablespoons mustard
• 1 Tablespoon whole-grain mustard (or a little less)

Preparation

Step 1

Preheat the oven to 350 degrees.

Cut each triangle of crescent roll dough into thirds, lengthwise, making 3 strips from each roll.

Put the mini hot dogs on the larger end of the dough, and roll up.

Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with the poppy or sesame seeds. Bake until golden brown, about 12-15 minutes. Serve warm with dipping sauce.

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