Pescatarian Pigs in a Blanket

Total time30 min

Prep time15 min

Cook time15 min

4.8

(6)

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Ingredients

8 servings

2 cans (8 oz each) refrigerated crescent roll dough
1 package (14 oz) 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.
1 egg, beaten
1 tbsp water
1 tsp sesame seeds or poppy seeds (optional)

For serving

yellow mustard or yellow honey mustard, for serving (optional)

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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