At my neighbor’s engagement party last weekend, one of the guests made the Neely’s recipe for pigs in a blanket. Although the mini hot dogs were more geared towards the kids, I couldn’t get enough of them. I decided to try them out for myself and make them at home.
With the ingredients already in the fridge, the preparation and cook time were minimal. Initially, I was not going to make the Neely’s tangy dipping sauce, but already had all the required ingredients. The sweet sauce boosted the flavor of the salty and juicy turkey dogs wrapped in the fluffy crescent roll.
This recipe is the perfect appetizer for a New Year’s Eve party. Serve alongside some ketchup, tangy sauce and honey mustard and they’ll be gobbled up in no time.
1 (8 oz.) can original crescent dough
1/4 cup Dijon mustard
20 mini turkey dogs
1 egg, lightly beaten
Tangy dipping sauce, recipe below
Preheat oven to 350 degrees.
Cut each triangle of crescent dough into lengthwise strips, to desired thickness. Brush the dough strips lightly with Dijon mustard. Place the mini hot dogs on one end of the dough strip and wrap up.
Arrange hot dogs, seam side down, on a greased cookie sheet. Brush hot dogs with egg and sprinkle poppy seeds on top.
Bake until golden brown, about 12 to 15 minutes. Serve warm with the tangy dipping sauce, or ketchup.
Tangy dipping sauce recipe:
1/2 cup sour cream
1/2 cup mayonnaise
3 tbsp. Dijon mustard
1 tbsp. whole-grain mustard
Mix all ingredients in a bowl. Cover sauce with plastic wrap and refrigerate until serving. Sauce can be made a day ahead.