Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Unroll the crescent dough and separate it into 8 triangles. Cut each triangle lengthwise into 3 smaller triangles to make 24 total pieces.
- Place one mini sausage at the wide end of each dough triangle and roll it up. Place seam-side down on the prepared baking sheet.
- In a small bowl, mix the melted butter and honey until well combined.
- Brush the honey butter mixture generously over each pig in a blanket. Sprinkle with flaky sea salt or sesame seeds, if using.
- Bake for 12-15 minutes, or until the dough is golden brown and cooked through.
- Let cool slightly before serving. Enjoy warm!
Nutrition
Notes
Make sure to pat the sausages dry to prevent the dough from becoming soggy.
For an extra sticky glaze, brush the pigs in a blanket again with the honey butter mixture in the last 2 minutes of baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For an extra sticky glaze, brush the pigs in a blanket again with the honey butter mixture in the last 2 minutes of baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
