Pigs in a Blanket
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Cook time: 
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Serves: 18
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Allow to cool for 5 minutes before digging in! Best served fresh out of the oven!
Recipe by The Tough Cookie at https://thetoughcookie.com/2013/12/27/pigs-in-a-blanket/