Ingredients

Scale

For the pigs in a blanket:

2 cans (8 ounces each) refrigerated crescent roll dough
6 chicken sausages, cut in half (or 12 mini chicken sausages)
3 tablespoons Dijon mustard

For the glaze:

¼ cup unsalted butter
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon poppy seeds

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Instructions

1. Preheat the Oven and Prepare the Baking Dish

Start by preheating your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.

2. Prepare the Dough

Unroll the crescent roll dough and separate it into 12 triangles. If using mini sausages, cut each triangle in half lengthwise to create 24 smaller triangles.

3. Add the Mustard Layer

Spread a small amount of Dijon mustard (about a heaping teaspoon) on each dough triangle. This adds a subtle tangy flavor that complements the savory chicken sausage.

4. Wrap the Sausages

Place a sausage piece at the wider end of each dough triangle and roll it up tightly. Arrange the wrapped sausages in the prepared baking dish, leaving a little space between each one.

5. Make the Glaze

In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, Dijon mustard, Worcestershire sauce, and poppy seeds. Bring the mixture to a gentle boil, then remove from heat.

6. Glaze and Bake

Pour the warm glaze evenly over the wrapped sausages. Bake uncovered for 25-30 minutes or until the dough is golden brown and fully cooked.

7. Serve Warm

Allow the pigs in a blanket to cool slightly before serving. The glaze will set, creating a deliciously sticky coating.

Notes

Avoiding Soggy Dough: Make sure your sausages are dry before wrapping them in the dough. If they have excess moisture, pat them dry with a paper towel.
Preventing Over-Browning: If the tops start to brown too quickly before the inside is cooked, loosely cover the dish with foil and continue baking.
Ensuring Even Cooking: Place the baking dish on the middle rack of the oven for even heat distribution. If your oven tends to have hot spots, rotate the dish halfway through baking.
Keeping the Glaze Balanced: If you prefer a lighter glaze, use a pastry brush to apply it to each piece instead of pouring it over everything.

Author: Paula Susan
Prep Time: 10 minutes
Cook Time: 25 minutes