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Glazed Pigs in Blanket

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A delightful combination of cocktail sausages and flaky pastry, glazed to perfection.

Ingredients

Scale
  • 24 cocktail sausages (mini hot dogs)
  • 1 package (8 oz) refrigerated crescent dough or puff pastry
  • 2 tablespoons unsalted butter (melted)
  • 2 tablespoons honey or maple syrup
  • 1 – 2 tablespoons brown sugar
  • 1 teaspoon Dijon mustard (optional)
  • Sesame seeds for topping (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper or grease it lightly to prevent sticking.
  2. Unroll the dough on a clean surface. If you’re using crescent dough, separate the triangle shapes. For puff pastry, cut it into rectangles large enough to wrap each sausage completely.
  3. Place one cocktail sausage on the wide end of each dough piece. Roll it snugly toward the pointed end, ensuring to place the seam-side down on the baking sheet.
  4. Bake the wrapped sausages for 12 to 15 minutes until the dough is golden brown and puffed perfectly.
  5. Combine the melted butter, honey or maple syrup, brown sugar, and Dijon mustard in a small bowl while the pigs in the blanket are baking. Stir until smooth and well mixed.
  6. Remove the pigs in a blanket from the oven and immediately brush the warm glaze generously over each piece.
  7. Sprinkle sesame seeds on top if you’re using them, then let the treats cool slightly before serving.

Notes

Serve with tangy mustard, spicy ketchup, or cheese sauce. Store leftovers in an airtight container for up to three days.

Nutrition

Find it online: https://delishrecipezbylucy.com/glazed-pigs-in-blanket/

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