Pigs in a Blanket with Honey Dijon Dipping Sauce

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How to make Honey Dijon Dipping Sauce in 5 minutes for dipping pigs in a blanket.

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings tablespoons

Calories 106kcal

Cost $4

Mix all ingredients well. Chill for at least 1 hour.
1 cup mayonnaise, ½ cup honey, ½ cup Dijon mustard, Juice of 1/2 of a lemon

Roll out crescent roll dough onto a large baking sheet. Pinch seams together, if needed.
1 package Crescent Rolls
Place one hot dog along the short edge of the dough. Most of the bun length hot dogs are just about the length of the short edge. If yours is not, just cut off a piece of another hot dog so that you have a hot dog all the way across the dough. Add cheese if desired.
1 pound bun length hot dogs, 4 slices cheese
Roll the dough around the hot dog until the edges meet, and cut the dough with a sharp knife. Cut each length of wrapped hot dog and dough into 6 to 8 pieces, depending on how large you would like them.
Place seam side down on cookie sheet.
Continue the process until all the dough is used up.
Whisk together the egg and water. Brush on the tops of the dough. Sprinkle seeds over the egg wash. You can also brush the honey mustard sauce on them instead.
1 egg, 1 teaspoon water, 1 teaspoon sesame seeds
Bake 15-18 minutes at 350°F until golden brown

Best when eaten fresh.

Leftovers can be refrigerated for 3-4 days.

Warm the pigs in a blanket in the oven, toaster oven, or air fryer until hot.

The sauce will keep refrigerated for 5-6 days. The sauce works great with chicken nuggets and chicken tenders.

Do not freeze.