Cheesy Pigs in a Blanket with Honey Mustard

Woo hoo! Welcome to the Christmas series! Every week this month Parrish from Life with the Crust Cut Off and I will be bringing you one recipe we think will be perfect for Christmas dinner! This week we are featuring appetizers and I’ve brought these yummy Cheesy Pigs in a Blanket! I also made a homemade honey mustard sauce to go with them, and let me tell you, these were a HUGE hit!

Cheesy Pigs in a Blanket with Honey Mustard

Ingredients

For the Pigs in a Blanket:

1 can crescent roll dough

1 package little smokies sausages

1 cup shredded cheese, any kind will do but I used monterey jack/cheddar blend

For the Honey Mustard:

2/3 cup dijon mustard

4 Tbls honey

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Directions

For the Pigs in a Blanket:

Pre heat oven to 375 degrees. Grease a sheet tray well and set aside. You will only use 25 of the sausages, so you can set these aside but first dry them off with a paper towel and with a fork, pierce them a few times all over. Take about two pieces of the crescent roll dough at a time, keeping the remainder of the dough in the fridge. Cut the dough so it looks like this:

On the left is a whole piece so you can see what it looks like before and on the right I have cut about 2 inches off the top pointy end. Next, with the bigger piece flatten and stretch it out some, this piece you will get two pigs in a blanket out of. At one end of the dough place a teaspoon of the cheese and place one sausage on top.

Roll this over until the dough touches itself and cut it.

Now, place this cut side down on the sheet tray. Continue rolling until you run out of pastry, I got 25 out of mine but you might get more of less depending how you were able to roll them. They won’t look perfectly uniform, but that’s okay! Sometimes I like more rustic looking food! Once you have them all laid out

Place in the oven until they are golden brown, mine cooked for 12 minutes but I’d check after 10 minutes to make sure.

Let them cool on the cookie sheet over a wire rack. Serve hot with the honey mustard and any other sauces you like. We also had my homemade bbq with these, YUMMY!

For the Honey Mustard:

Mix the two ingredients together, DONE! Keep in the fridge until ready to serve!

I really hope you enjoyed these recipes! Don’t forget to check back every Tuesday this month for another Christmas recipe!

Cheesy Pigs in a Blanket with Honey Mustard

Print

Ingredients

• For the Pigs in a Blanket:
• 1 can crescent roll dough
• 1 package little smokies sausages
• 1 cup shredded cheese any kind will do but I used monterey jack/cheddar blend
• For the Honey Mustard:
• 2/3 cup dijon mustard
• 4 Tbls honey

Instructions

1. For the Pigs in a Blanket:
2. Pre heat oven to 375 degrees. Grease a sheet tray well and set aside.
3. You will only use 25 of the sausages, so you can set these aside but first dry them off with a paper towel and with a fork, pierce them a few times all over.
4. Take about two pieces of the crescent roll dough at a time, keeping the remainder of the dough in the fridge. Cut the dough so you have one longer piece and the pointy piece separate, cutting about 2 inches off the top pointy end. Next, with the bigger piece flatten and stretch it out some, this piece you will get two pigs in a blanket out of. At one end of the dough place a teaspoon of the cheese and place one sausage on top. Roll this over until the dough touches itself and cut it. Now, place this cut side down on the sheet tray. Continue rolling until you run out of pastry, I got 25 out of mine but you might get more of less depending how you were able to roll them. They won’t look perfectly uniform, but that’s okay! Sometimes I like more rustic looking food!
5. Once you have them all laid out Place in the oven until they are golden brown, mine cooked for 12 minutes but I’d check after 10 minutes to make sure.
6. Let them cool on the cookie sheet over a wire rack.
7. Serve hot with the honey mustard and any other sauces you like. We also had my homemade bbq with these, YUMMY!
8. For the Honey Mustard:
9. Mix the two ingredients together, DONE! Keep in the fridge until ready to serve!

Make sure to check out Parrish’s recipe for this week by clicking on the image below:

Curious about the recipes from the Thanksgiving series? Here is a collage of the recipes with links below:

Cheesy Swiss and Bacon Dip | Roasted Garlic Cream Cheese Dip

Sweet Potato Gratitude Rolls | Garlic Cheese Muffins

Classic Corn Casserole | Southern Style Green Beans

Slow Cooker Cranberry Mustard Spiral Ham | Slow Cooker Cajun Turkey Breast

Pumpkin Gingerbread Trifle | Pumpkin Pie Spice Pralines

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'Til Next time!

 

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and four fur babies.

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