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Ingredients
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Pigs in a Blanket
Spicy Brown Mustard Dipping Sauce
For brushing and serving
Method
Pigs in a Blanket
Preheat and prepare
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Lightly flour a work surface if using puff pastry; crescent dough can be unrolled on its packaging.
Prepare dough
Open the package of crescent roll dough and unroll. If using crescent dough with pre-cut triangles, press seams to seal to create a single sheet and then cut into 24 equal strips roughly 1/2 inch wide and 3–4 inches long. If using puff pastry, roll it out to a 12x9-inch rectangle and cut into 24 strips (about 1/2 inch by 3–4 inches).
Optional cheese step
If using cheddar, cut the cheese into 24 thin matchstick strips roughly the length of the sausages. Place a cheese strip on a dough strip if desired for an inside cheesy bite.
Assemble
Place a cocktail sausage at one end of a dough strip, add cheese if using, and roll the sausage up in the dough so the dough overlaps slightly. Place the rolled sausage seam-side down on the prepared baking sheet about 1/2 inch apart. Repeat with remaining sausages and dough.
Bake
Bake in the preheated oven for 12–16 minutes, or until the dough is golden brown and cooked through (puff pastry may take toward the longer end). Rotate the sheet halfway through baking for even color.
Finish
Remove from oven and brush lightly with the melted butter for shine and flavor. Let cool on the baking sheet for 3–5 minutes before transferring to a serving platter.
Spicy Brown Mustard Dipping Sauce
Combine 1 cup spicy brown mustard, 1 tablespoon honey, 2 tablespoons mayonnaise, 1 teaspoon hot sauce (or a pinch of cayenne), 1 teaspoon lemon juice, and 1 teaspoon black pepper in a small bowl. Whisk until smooth and emulsified. Taste and adjust sweetness or heat as desired (add more honey to mellow or more hot sauce for heat). Chill in the refrigerator for at least 10 minutes to let flavors meld.