Description
These Everything Bagel Pigs in a Blanket are a delicious twist on a classic appetizer, featuring mini sausages wrapped in flaky crescent dough, brushed with egg wash, and topped with flavorful everything bagel seasoning. Perfect for parties or snacks, they are served with a sweet and tangy honey Dijon mustard sauce.
Ingredients
Scale
Dough and Sausages
- 8 ounces crescent dough sheets (1 package)
- 14 ounces mini sausages (1 package)
Toppings and Sauce
- 1 large egg (beaten with a splash of water)
- 2 tablespoons everything bagel seasoning (store-bought or homemade)
- ¼ cup country Dijon mustard
- 3 tablespoons honey
Instructions
- Prepare the Dough: Unroll the crescent dough into a long rectangle. Cut the dough into thirds lengthwise, then cut each portion into thin strips about ¼-inch thick, using a pizza cutter or a knife for clean slices.
- Wrap the Sausages: Take one strip of dough and wrap it around a mini sausage, pinching the seam together to secure the dough. Place each wrapped sausage on a parchment-lined baking sheet and repeat this process with all the mini sausages.
- Add Egg Wash and Seasoning: Brush each wrapped sausage with the beaten egg wash to achieve a golden finish during baking. Sprinkle a pinch of everything bagel seasoning on top of each for extra flavor and crunch.
- Bake: Bake the pigs in a blanket at 375°F (190°C) for 13-15 minutes or until the dough is golden brown and cooked through.
- Prepare and Serve Sauce: While baking, mix the country Dijon mustard and honey to create a honey mustard dipping sauce. Serve the warm or room temperature pigs in a blanket accompanied by this honey mustard or your choice of ketchup or BBQ sauce for dipping.
Notes
- Using a pizza cutter ensures uniform dough strips and easier wrapping.
- For homemade everything bagel seasoning, combine sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt.
- Brush the dough gently with the egg wash to prevent tearing.
- Serve immediately for the best texture, or store leftovers in an airtight container for up to 2 days and reheat in the oven for crispiness.
