Capsaicin Free Pigs in a Blanket with Mustard Dip
Total time30 min
Prep time15 min
Cook time15 min
4.6(26)
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Learn more →Ingredients
8 servings
For the pigs in a blanket
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 lb cocktail sausages (little smokies)
Chef's tipCut full-size plant-based hot dogs into bite-size pieces to match cocktail sausages. They taste a little less smoky and are leaner, so add a little oil to the pan if needed. - 1 egg, beaten
- 1 tsp everything bagel seasoning (optional)
For the mustard dip
- ⅓ cup whole-grain mustard
- 2 tbsp honey
- 1 tbsp mayonnaise
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Unroll the crescent dough and separate it along the perforated lines into individual triangles. Using a sharp knife or bench scraper, cut each triangle lengthwise into 2 narrower triangles, giving you roughly 32 pieces total.
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