Pigs in a Blanket with Caesar Dipping Sauce
Rated 5.0 stars by 1 users
Servings
32 bites
Prep Time
30 minutes
Cook Time
15 minutes
Calories
163
Savory pigs in a blanket meet a punchy horseradish Caesar sauce for the ultimate dunkable bite. Because every good pig deserves a proper dip.
Author:Jess Bentley
Ingredients
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1 cup Duke’s Mayonnaise
2 tsp. Worcestershire
2 Garlic Cloves, minced
1 tbsp. Horseradish
1 tsp. Dijon Mustard
1/2 cup Shredded Parmesan
2 tbsp. Lemon juice
Salt + Freshly Cracked Black Pepper, to taste
1/4 cup Unsalted Butter, melted
1 tbsp. Dijon Mustard
1/2 tsp. Tabasco
2 tbsp. Dried Minced Onions
1 Egg, beaten
2 8-ounce Refrigerated Crescent Rolls
1 package Little Smokies Sausages
For the Horseradish Caesar Dipping Sauce
For the Blanket Sauce
For the Pigs in a Blanket
Directions
Mix all ingredients together for the horseradish Caesar dipping sauce. Set aside in the refrigerator.
When you’re ready to assemble, melt the butter and mix with all other ingredients for the blanket sauce.
Unwrap the crescent rolls. You will see 16 triangles. Separate and slice each triangle in half lengthwise into two smaller triangles. Brush each triangle with the blanket sauce, add a Little Smokies Sausage, and roll up like a croissant. Repeat with second can of crescent rolls + Little Smokies Sausages.
Preheat oven to 375F. Place uncooked pigs in a blanket on a parchment lined sheet pan, making sure to leave room for them to expand while baking. Bake for 12 - 15 minutes, or until golden brown.
Serve immediately with the horseradish Caesar dipping sauce.
