This is my little brother’s favorite snack. He just loves these things. And he’s not the only one! Ever since I was a little kid, I’ve been absolutely obsessed with these things.
I was first introduced to pigs in a blanket when I was about 5 years old. One magical day in kindergarten – in retrospect, all my days in kindergarten were magical – it was my best friend’s birthday. The teacher made her a paper crown and we all sang her happy birthday together.
You know, the usual…
Kids learn fast, so even at the tender age of 5 I already knew that me and my classmates were going to get a birthday treat. We just didn’t know what it was yet. There was no biscuit tin in sight. No basket full of little packets of chips to be seen. No candy necklaces. Nothing.
I was getting worried…
Luckily, there was nothing to worry about. Moments before snack time, the door of the classroom opened and a huge tray covered in aluminum foil entered, closely followed by the birthday girl’s mom.
The tray was put down on one of the little tables and the aluminum foil was ripped off. My best friend picked up the tray and proudly presented her special birthday treat to me and the rest of the kids: pigs in a blanket.
It was love at first bite…
At the time, we didn’t have an oven at home. Only a microwave for making popcorn. In other words, I couldn’t make these at home, so from that moment on my friend’s birthday was one of the highlights of the school year!
Oh yeah, it was right up there with school trips to theme parks and school plays…
That’s how good these things are…
A few years later, when we FINALLY got an oven, pigs in a blanket were one of the first things I made. My family loved them and ever since that first time I made them, they’ve been a crowd-pleaser at casual family get-togethers on dreary Sunday afternoons, on action movie nights and New Year’s Eve parties.
You just can’t go wrong with these!
I make mine with mustard, but you can leave the mustard out if you don’t like it and just leave them plain or add another filling, such as cheese or ketchup or something. Ketchup and mustard are also great for dipping!
Well, not the ketchup in the picture, because it’s really just yogurt that I’ve colored with some food coloring (we were all out of ketchup), but actual ketchup would be great with these!
One last thing: if you do decide to make these for New Year’s Eve – hey, they’re easy, they’re delicious and everybody loves them – just make sure to quadruple the recipe, because they go fast!
- One 340g can (or one 12 oz. can) refrigerated 'crescent dinner rolls' dough
- 18 cocktail sausages from a can, drained
- 3-6 tablespoons of coarse mustard
- 1 egg
- 1 tablespoon of water
- Start by preheating your oven to 200°C/390°F and line a cookie sheet with baking parchment. Take the dough out of the can, unroll it and place it on your countertop (long side horizontal). Use your fingers to pinch the seams of the individual sections of dough together. If your dough looks like mine, you now have a rectangular strip of dough. Cut the strip of dough vertically into 3 equal pieces. Cut each piece into 3 equal pieces again (again vertically) and cut each of these smaller pieces in half diagonally. You should now have 18 dough triangles.
- With the back of a spoon, spread the mustard over the dough. Use as much mustard as you like. Next, place a sausage at the wide end of one of the dough triangles and roll it up. The narrow end of the dough triangle should end up in the middle of the outside of the roll. Repeat with the other sausages.
- Place the rolls 4-cm/1,5-inches apart on the lined cookies sheet. In a small bowl, whisk together the egg and water. Using a pastry brush, brush the tops of the rolls with the egg wash. Bake for about 12-15 minutes, or until golden brown.
- Allow to cool for 5 minutes before digging in! Best served fresh out of the oven!