Week 38: Recipe #4--Neely's Pigs in a Blanket with a Tangy Dipping Sauce

These were great, and the kids gobbled them up!  I found this recipe on the Food Network website (see link below).  They were the perfect size for the kids and my husband loved them, too.  Not the healthiest menu option, but it was a fun dinner night.  I did serve these with baked veggies and fresh fruit, so all in all--great meal.  These would make great appetizers, too!  Makes 24 mini pigs.

Photo from foodnetwork.com

You'll Need:

• 1 (8 oz.) can original crescent dough
• 1/4 c. dijon mustard
• 20 mini hot dogs or cocktail franks
• 1 egg, lightly beaten
• poppy seeds or sesame seeds (I used sesame)
• 1/2 c. sour cream
• 1/2 c. mayonnaise
• 3 Tblsp. dijon mustard
• 1 Tblsp. whole-grain mustard

Preparation:

1. Preheat the oven to 350 degrees.
2. Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
3. Brush the dough strips lightly with dijon mustard.  Put the mini dogs on one end of the dough and roll up.
4. Arrange them, seam side down, on a greased cookie sheet.  Brush with egg wash and sprinkle with poppy seeds or sesame seeds.  Bake until golden brown, about 12 to 15 minutes.  Serve warm with the dipping sauce.
5. For the tangy dipping sauce, mix the last 4 ingredients (sour cream to whole-grain mustard) in a bowl.  Cover with plastic wrap and refrigerate until serving.  Can be made a day ahead.

Recipe and link:  http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-pigs-in-a-blanket-recipe/index.html