Ingredients:
1 (14 oz) package of little smokies or mini sausages
1 (8 oz) can refrigerated crescent roll dough (or puff pastry)
8 slices of bacon (cut into thirds)
½ cup brown sugar
2 tbsp honey
1 tbsp Dijon mustard (optional for a tangy twist)
½ tsp garlic powder
¼ tsp black pepper
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease it.
Wrap the Sausages:
Unroll the crescent roll dough and cut each triangle into 3 smaller strips.
Wrap each mini sausage with one strip of dough.
Wrap a third of a bacon slice around each dough-wrapped sausage. Secure with a toothpick if needed.
Make the Sticky Glaze:
In a small bowl, combine brown sugar, honey, Dijon mustard (if using), garlic powder, and black pepper. Stir until smooth.
Coat the Pigs in Blankets:
Place the wrapped sausages on the prepared baking sheet.
Brush each one generously with the sticky glaze using a pastry brush.
Bake:
Bake for 20-25 minutes, or until the bacon is crispy and the dough is golden brown.
Halfway through baking, brush more glaze on top for an extra sticky finish.
Serve:
Serve warm with dipping sauces like honey mustard, spicy mayo, or barbecue sauce.
These sweet, savory, and sticky pigs in blankets are a must-have for holiday parties, game days, or snack time! 🎉✨
