Pigs in a Blanket with Honey Dijon Dipping Sauce
How to make Honey Dijon Dipping Sauce in 5 minutes for dipping pigs in a blanket!
Servings 32 tablespoons
Calories 106kcal
Cost $4
Equipment
Ingredients
Honey Dijon Dipping Sauce
- 1 cup mayonnaise (I use Hellmann's Canola or Olive oil)
- 1/2 cup honey
- 1/2 cup Dijon mustard (I use Grey Poupon)
- Juice of 1/2 of a lemon
Pigs in a Blanket
- 1 roll Crescent Rolls
- 1 lb bun length hot dogs
Instructions
Honey Dijon Dipping Sauce
- Mix all ingredients well. Chill for at least 1 hour.
Pigs in a Blanket
- Roll out crescent roll dough onto a large baking sheet. Pinch seams together.
- Place one hot dogs 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 piece of another hot dog so that you have hot dog all the way across the dough.
- Roll the dough around the hot dog until the edges meet and cut dough with a sharp knife. Cut each length of hot dog / dough roll 6 to 8 times, 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.
- Bake 15-18 minutes at 350°F until golden brown
Notes
Best when eaten fresh.
Leftovers can be refrigerated for 2-3 days.
Warm the pigs in a blanket in oven, or toaster oven, until hot.
Sauce will keep refrigerated for 5-6 days. Sauce works great with chicken nuggets and chicken tenders!
Do not freeze.
Nutrition
Calories: 106kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 161mg | Potassium: 24mg | Sugar: 5g | Vitamin A: 5IU | Calcium: 4mg | Iron: 0.4mg