Pigs in a blanket are the best party snack, full stop. Freezer-friendly cocktail wieners or mini chorizos are wrapped in buttery, crescent roll dough. But this version goes Chicago-style—they’re slathered with yellow mustard, sprinkled with poppy seeds and celery salt, and bundled with an adorable cornichon. Don't forget the neon green relish.
Recipe information
Yield
8 servings
Ingredients
1
24
1
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°. Tear one 8-oz. can refrigerated crescent rolls along perforations to separate into 8 triangles. Working one at a time and starting from the point end, make two lengthwise cuts on each triangle to make 3 roughly equal-size triangles (you should have 24 total). Spread a thin layer of yellow mustard over each one, then lightly sprinkle with celery salt (you don’t need much; it’s salty). Place 1 cornichon (of 24) and 1 sausage (from one 10-oz. package smoked cocktail sausages or franks) on wide end of a triangle and carefully and tightly roll up; gently press point end to seal. Repeat with remaining dough triangles, cornichons, and sausages.
Step 2
Beat 1 large egg in a small bowl and brush over dough; sprinkle with poppy seeds and lightly with more celery salt. Divide pigs in a blanket between 2 parchment-lined baking sheets. Bake until rolls are golden brown and cooked through, 15–18 minutes.
Step 3
Transfer pigs in a blankets to a platter and serve with Chicago-style relish and more mustard for dipping.