Jumbo Piggies with Honey Mustard
Crescent-wrapped beef brats baked golden and served with a quick honey mustard dip — grown-up pigs in a blanket that disappear fast.
- Prep Time
- 15 min
- Cook Time
- 22 min
- Total Time
- 37 min
- Servings
- 16 pieces
Pigs in a blanket are one of my all-time favorite appetizers — who doesn't gravitate toward a cute little weenie wrapped in dough? My best friend and I had to be watched around these at parties as teenagers; we'd hoard them onto our plates together, and the second one of us ran out, the fork-stabbing would begin over what was left on the other's plate. True friendship.
When I test-ran this recipe, my husband — not exactly a foodie — got pulled between a work meeting and lunch, tried one anyway, and came back raving. Ladies and gentlemen, we have a winner. Or is it a wiener?
Ingredients
For the Piggies
- 2 cans crescent roll dough
- 8 beef brat hot dogs, cut in half
For the Honey Mustard Dipping Sauce
- 1/2 cup mayonnaise
- 3 tbsp. dijon mustard
- 3 tbsp. honey
Instructions
- 1Preheat the oven to 350 degrees and spray a 9x13 inch baking dish with cooking spray.
- 2Roll out the crescent dough into individual triangles. Place a hot dog half at the wide end of each triangle and roll up.
- 3Arrange the piggies in the greased baking dish and bake for 20-22 minutes, until the tops are light golden brown.
- 4Meanwhile, whisk together the mayonnaise, dijon mustard, and honey in a small bowl.
- 5Serve the piggies warm with the honey mustard for dipping.
Tips
- Johnsonville is my favorite brand of hot dog for this recipe, but use whatever you like.
Storage & Reheating
Freezer instructions: assemble as directed, cover the dish with plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator before baking — a great party prep shortcut. Leftover honey mustard keeps in the fridge for up to 2 weeks.
