Bring festive flair to your weekly menu with a Bon Appétit classic! Simplify the season with an easy way to shop for ingredients and have everything delivered right to your door with DoorDash. Spend less time running errands and more time savoring the joy of holiday cooking!
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 in yellow mustard, sprinkled with poppy seeds and celery salt, and bundled with an adorable cornichon. Don't forget the neon green relish.
Ingredients
8 oz. can refrigerated crescent rolls
Yellow mustard
Celery salt
Cornichon pickles
10-oz package smoked cocktail sausages or franks
1 large egg
Poppy seeds
Chicago-style relish
Preparation
Tear dough from an 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 custs 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 a cornichon and a 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. Repeate with all triangles. 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 in a 375 degree oven until rolls are golden brown and cooked through, 15-18 minutes. Transfer to a platter; serve with Chicago-style relish and more mustard for dipping.
PHOTO CREDIT: Courtesy of Bon Appétit
