Vegetarian Pigs in a Blanket with Mustard Dip

Total time30 min

Prep time15 min

Cook time15 min

Vegetarian Pigs in a Blanket with Mustard Dip

Flaky crescent dough gets rolled up snug and golden, brushed with egg wash and finished with a sprinkle of everything bagel seasoning for that little crunchy, savory finish on top. Baked until deeply golden and crisp at the seams, these bite-sized bundles are endlessly snackable straight off the sheet pan. The real star might be the dip: whole-grain mustard whisked with honey, a touch of mayonnaise, and a splash of apple cider vinegar for tang, giving you something sweet, sharp, and creamy to dunk every bite into. It's an easy, crowd-pleasing party bite that comes together fast and disappears even faster. This one is a solid pick for a vegetarian spread, no fuss required to make it work for the table.

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Ingredients

8 servings

For the pigs in a blanket

2 cans (8 oz each) refrigerated crescent roll dough
Immaculate Baking Crescent Rolls All Natural Rolls - 8 Oz Food Lion Crescent Rolls, Original Our Brand Crescent Rolls - 8 ct Giant Eagle Original Crescent Rolls, Ready To Bake Hy-Vee Crescent Rolls Big & Flaky 8Ct
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1 lb cocktail sausages (little smokies)
Chef's tip
Cut 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. Check the package - most are precooked and only need heating through; if yours are uncooked, follow the package directions.
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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