Cranberry & Mustard Pigs in a Blanket
These Cranberry & Mustard Pigs in a Blanket pair buttery, golden crescent pastry with savory cocktail sausages and a tangy-sweet cranberry mustard dip. They’re easy to prepare and bring a festive twist to a familiar party favorite.
They’re perfect for holiday gatherings, game day, potlucks, or an easy appetizer platter.
Prep Time: 20 minutes
Bake Time: 12–15 minutes
Total Time: Approximately 35 minutes
Servings: 24 bites
Why You’ll Love This Recipe
- A festive twist on classic pigs in a blanket
- Flaky crescent dough and savory mini sausages
- Tangy cranberry mustard dip
- Easy to make with simple ingredients
- Great for parties and holiday appetizer tables
- Can be assembled ahead
- Easy to serve as individual bites
Ingredients
Pigs in a Blanket
- 1 can refrigerated crescent-roll dough, 8 ounces
- 24 cocktail-size smoked sausages
- 1 egg, beaten
- 1 teaspoon sesame seeds or poppy seeds, optional
Cranberry Mustard Dip
- ½ cup whole-berry cranberry sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
- Pinch of salt
How to Make Cranberry & Mustard Pigs in a Blanket
Step 1: Preheat the Oven
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Step 2: Prepare the Sausages
Drain the cocktail sausages and pat them dry with paper towels. This helps the dough stick and bake up crisp.
Step 3: Cut the Dough
Unroll the crescent dough and press the perforations together to make a sheet. Cut it into 24 narrow strips.
If using perforated crescent dough, separate it into triangles and cut each triangle into three smaller strips.
Step 4: Wrap the Sausages
Wrap one strip of dough around each sausage, slightly overlapping the dough as you go. Place the wrapped sausages seam-side down on the prepared baking sheet.
Step 5: Add the Egg Wash
Brush the dough lightly with beaten egg. Sprinkle with sesame or poppy seeds, if desired.
Step 6: Bake
Bake for 12–15 minutes, until the pastry is puffed and golden brown.
Step 7: Make the Cranberry Mustard Dip
While the bites bake, stir together the cranberry sauce, Dijon mustard, honey, lemon juice, and a pinch of salt. Taste and adjust the mustard or honey to your liking.
Step 8: Serve
Let the pigs in a blanket cool for a few minutes. Arrange them on a platter and serve warm with the cranberry mustard dip.
Tips for the Best Pigs in a Blanket
- Pat the sausages dry before wrapping so the dough stays in place.
- Keep the dough chilled until you’re ready to use it; cold dough is easier to handle.
- Place each bite seam-side down to help keep the dough wrapped.
- Leave a little space between the bites so the pastry can puff.
- Make the dip while the bites bake to save time.
Can I Use Puff Pastry?
Yes. Thaw one sheet of puff pastry according to the package directions, then cut it into narrow strips and wrap the sausages. The bites may need a few extra minutes to bake; take them out once the pastry is puffed and golden.
Can I Use Crescent Dough Sheets?
Yes. Crescent dough sheets are convenient because they don’t have perforations to seal. Cut the sheet into 24 strips and wrap one around each sausage.
Delicious Variations
Spicy Cranberry Mustard
Add a pinch of cayenne pepper or a few drops of hot sauce to the dip.
Maple Cranberry Mustard
Replace the honey with maple syrup for a slightly deeper sweetness.
Cheesy Pigs in a Blanket
Add a small strip of cheddar beside each sausage before wrapping it in dough.
Everything-Seasoned Bites
Sprinkle the dough with everything bagel seasoning instead of sesame or poppy seeds.
Honey Mustard Dip
For a milder dip, replace the Dijon with yellow mustard and add a little extra honey.
Can I Make Them Ahead?
Yes. Wrap the sausages in dough, arrange them on a parchment-lined tray, cover, and refrigerate for up to one day. Brush with egg wash and bake just before serving.
The cranberry mustard dip can also be mixed ahead and refrigerated in a covered container.
Storage
Store leftover bites in an airtight container in the refrigerator for up to three days. Refrigerate the dip separately.
Reheat the bites in a 350°F oven for about 5–8 minutes to crisp the pastry. The microwave works, but the dough will be softer.
Can You Freeze Pigs in a Blanket?
Yes. Freeze the unbaked, wrapped bites in a single layer until firm, then transfer them to a freezer-safe container for up to two months.
Bake from frozen at 375°F, adding a few minutes to the baking time, until the pastry is golden and hot. Make the dip fresh or thaw it in the refrigerator.
Frequently Asked Questions
Do I need to cook the cocktail sausages first?
No. Cocktail sausages are generally fully cooked. Drain and pat them dry, then bake them wrapped in the dough until the pastry is golden and hot.
Can I use cranberry jelly instead of whole-berry sauce?
Yes. Cranberry jelly works, though the dip will be smoother and less textured.
How can I make the dip less tangy?
Add another teaspoon of honey or maple syrup, a little at a time, until it tastes right to you.
How do I keep the dough from unwrapping?
Wrap the dough snugly and place each bite seam-side down on the baking sheet. Avoid stretching the dough too thin.
What else can I serve with them?
Serve them with extra mustard, honey mustard, or a small appetizer spread with cheese, crackers, and fresh fruit.
Pro Tips
Keep the crescent dough cold, pat the sausages dry, and arrange the bites seam-side down before baking. Serve the cranberry mustard dip on the side so the pastry stays crisp.
Final Thoughts
These Cranberry & Mustard Pigs in a Blanket combine flaky pastry and savory cocktail sausages with a bright, tangy-sweet dip. They’re easy to make ahead and add a festive touch to holiday parties, potlucks, and game-day spreads.
