(LAURA LEA BRYANT)
Pigs in a blanket is one of the most beloved finger food recipes of all time, sure to be a hit no matter the occasion. For a twist on the classic appetizer, use ready-to-bake pizza dough, found in your grocery store’s refrigerated section, instead of crescent roll dough.
This Pigs in a Blanket with Grainy Honey Mustard recipe from Simply Laura Lea: Balanced Recipes for Everyday Living also gives the snack an easy upgrade with a homemade grainy mustard sauce. If you can’t find whole-grain mustard, substitute 6 Tbsp Dijon mustard.
Up next, the best summer dipping sauces.
Adapted from Simply Laura Lea. Text © 2019 by Blue Hills Press.
Pigs in a Blanket with Grainy Honey Mustard
- 1 lb whole-wheat pizza dough
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Allow dough to sit at room temperature for 20 minutes. Meanwhile, slice hot dogs crosswise into 3 pieces each. To make the sauce, whisk mustard, honey, ketchup and onion powder together in a small bowl.
Grease a large cutting board with a thin layer of oil. Gently spread dough into a thin 18 x 9-inch rectangle on the cutting board. (If it breaks, pinch the dough back together.) Evenly coat with 2 tablespoons melted butter. Using a sharp knife or pizza cutter, slice dough into nine 2-inch strips. Slice each strip diagonally into long, thin triangles.
Place a hot dog piece on the wide end of a dough triangle. Roll tightly then pinch the tip into the dough. Place on baking sheet with the dough-tip side facing up. Repeat with remaining hot dogs and dough, leaving at least 1⁄2 inch between them. Bake for 18 minutes, or until the bottoms and edges of dough are golden brown. Brush with remaining melted butter and sprinkle with salt. Serve with honey mustard sauce.
Makes 18, Serves 6 . Per serving: 423 cal, 22g fat, 55mg chol, 12g prot, 45g carbs, 12g sugar, 5g fiber, 1424mg sodium