Easy Pigs in a Blanket
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These pigs in a blanket take the classic to the next level with simple, flavor-packed upgrades like poppy seed butter brushed over buttery crescent dough! Baked into a show-stopping pull-apart wreath and served with hot honey mustard, they’re guaranteed to disappear fast. See the post for expert tips, step-by-step photos, and crave-worthy variations.
Ingredients
Instructions
Preheat the oven to 375°F. Line a baking sheet with parchment or a silicone baking mat. I use a 21x15, but it will fit on a half sheet.
Unroll and Brush: Working with one package at a time (keep the other roll refrigerated), unroll the crescent rolls on a flat surface. While still connected, brush all over with the 2 tablespoons of Dijon mustard (1 tablespoon per package).
Slice: Using a pizza wheel, cut each crescent roll in half lengthwise to create two skinnier triangles. There are usually two extra-wide crescents per package. Trim these thick ends so they will be narrower than the franks once rolled up.
Roll and Assemble: Place a cocktail frank on the thick end of each triangle and roll up. Arrange on the prepared sheet in two concentric circles to create a pull-apart wreath, with the dough edges touching so they bake together.
Poppy Seed Butter: Whisk together the ingredients in a small bowl, then brush it all over the unbaked pigs in a blanket.
Bake at 375°F for 18–22 minutes or until golden brown. Meanwhile:
Hot Honey Mustard Sauce: Make the dipping sauce by whisking the ingredients together in a medium bowl. Best enjoyed while the pigs in a blanket are still warm.
