Pigs in a Blanket

Yield: 24 servings

Time : 30 minutes

INGREDIENTS                                

FOR THE PIGS IN A BLANKET

1 (8-ounce) tube crescent rolls

1 (12-ounce) package cocktail-size mini hotdogs, drained and patted dry

1 tablespoon unsalted butter, melted (optional)

Flaky salt (optional)

Sesame seeds (optional)

Honey mustard sauce (see below), ketchup and mustard of choice, to serve

FOR THE HONEY MUSTARD
2 tablespoons Dijon mustard

2 tablespoons mayonnaise

2 tablespoons honey

Hot sauce, to taste (optional)

PREPARATION

Step 1 Heat oven to 375 degrees with the rack in the middle position. Line a baking sheet with parchment paper. Step 2 Remove the crescent roll triangles from their packaging and place them on a cutting board. Using a sharp knife or a pizza cutter, slice each triangle lengthwise into 3 thin triangles (you should have 24 triangles in total). Place the mini hot dogs on the wider end of each triangle and roll. Arrange seam side down on the prepared baking sheet, about 1 inch apart. Step 3 If using, brush the tops with the melted butter and sprinkle on a little flaky salt or sesame seeds. Bake until golden, 13 to 16 minutes. Step 4 Meanwhile, prepare the honey mustard: In a small bowl, mix the Dijon, mayonnaise and honey until combined. Add a little hot sauce to taste, if you like. Step 5 Serve the pigs in a blanket hot with honey mustard sauce, ketchup and mustard. Wrap in a napkin and load into picnic basket to take with you wine tasting!