Pigs in a Blanket

This dish was for a holiday party which came right after we went camping. I had a bunch of hot dogs to get rid of so this was a great way to get through them. I’d recommend 3 pigs in a blanket per guest. 

For the hot dogs you can use either 8 full size hot dogs cut into thirds or 24 mini hot dogs. 

Ingredients:
1 tube cresecent roll dough
24 mini hot dogs (or 8 large hot dogs cut into thirds)
1/4 cup Dijon mustard
1 egg
1 Tbsp. water
2 tsp. sesame seeds or poppy seeds for garnish 
Ketchup and mustard for serving. 

Directions:

Make ahead part - can be done 4 hours in advance

1. Unroll the crescent roll dough onto a cutting board. Cut each triangle into thirds long ways. 

2. Brush each crescent dough triangle with a light layer of dijon mustard. I suggest using a pastry brush for this but you could also use the back of a spoon. A light layer is what we are looking for. 

3. Place a hot dog on the thick end of the dough triangle and gentle roll up so the dough wraps around the hot dog. 

Place the dough covered hot dogs in a single layer on a parchment lined baking sheet. Cover with plastic wrap and store in the fridge until ready to bake. 

When ready to heat and serve:

1. Remove the pigs in a blanket from the fridge and leave covered with plastic while oven preheats to 350 degrees. 

2. Add the egg and water in a small bowl or ramekin and whisk until combined. Uncover the pigs in a blanket. Using a pastry brush lightly coat the top of each hot dog with the egg mixture. Sprinkle with a small amount of sesame seeds or poppy seeds if using. 

3. When the oven is preheated bake until the pigs in a blanket are golden brown about 25 minutes. 

4. Allow to cool until able to handle and arrange hot dogs on a platter. If you're trying to get festive you could turn them into the shape of a christmas wreath or football for superbowl. 

5. Serve with a ramekin or small bowl of ketchup and/or mustard for dipping and enjoy!