# What You’ll Need:
→ Pastry and Sausages
01 - 1 package (8 oz) refrigerated crescent roll dough or puff pastry sheet
02 - 24 cocktail sausages (mini hot dogs)
03 - 1 large egg, beaten for egg wash
04 - 1 tablespoon sesame seeds or poppy seeds, optional
→ Dipping Sauce
05 - 3 tablespoons Dijon mustard
06 - 2 tablespoons honey
07 - 1 tablespoon mayonnaise
08 - 1 teaspoon fresh lemon juice
09 - Pinch of kosher salt and freshly ground black pepper
# How-To Steps:
01 - Preheat oven to 375°F. Line a standard baking sheet with parchment paper for easy cleanup and even browning.
02 - Unroll crescent roll dough and separate into triangles. Cut each triangle into 3 equal strips to yield 24 pieces total.
03 - Wrap each cocktail sausage with one pastry strip, beginning at one end and rolling diagonally until fully enclosed. Place seam-side down on prepared baking sheet.
04 - Brush beaten egg across all pastry-wrapped sausages. Sprinkle with sesame or poppy seeds if desired for enhanced texture and appearance.
05 - Bake for 13 to 15 minutes until pastry achieves golden-brown color and puffed appearance. Monitor closely in final minutes to prevent over-browning.
06 - While baking, combine Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper in a small bowl. Whisk until fully incorporated and smooth.
07 - Transfer warm mini pigs in a blanket to serving platter. Serve immediately alongside prepared dipping sauce for optimal flavor and texture.
