About
No need for ketchup with Brown Sugar Pigs in a Blanket! Oh no, these come self-dipped! Each savory mini-hot dog is wrapped in buttery crescent roll dough and baked to a golden-brown. Only then comes the secret weapon; a beautiful, sticky, sweet, and savory glaze in between each crevice and soaked into the crust! You can bet the farm that everyone will love these Brown Sugar Pigs in a Blanket!
Ingredients
- 2 (8-ounce) cans crescent rolls
- 1 (12-ounce) package mini-hot dogs
- 1/2 cup unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons yellow mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons poppy seeds
- 1/2 teaspoon onion powder
- salt, to taste
- pepper, to taste
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 9x13-inch baking dish.
Step 3 -Unroll each can of the crescent rolls and separate them into their perforated triangles.
Step 4 -Cut each of the triangles lengthwise, creating 2 long triangles.
Step 5 -Place 1 of the mini-hot dogs toward the wide end of each of the crescent roll pieces.
Step 6 -Beginning at the wide end, roll each of the hot dogs up in the crescent dough.
Step 7 -Place the rolls in the prepared baking dish.
Step 8 -In a small saucepan over medium heat, melt the butter.
Step 9 -Add the brown sugar, the mustard, the Worcestershire sauce, the poppy seeds, the onion powder, the salt, and the pepper and bring the glaze mixture to a boil.
Step 10 -Immediately transfer the saucepan from the heat when the glaze comes to a boil.
Step 11 -Brush the tops of the rolls with the glaze, coating each one.
Step 12 -Pour the remaining glaze over the rolls.
Step 13 -Bake, uncovered, until they are golden-brown, about 25-30 minutes.
Step 14 -Serve hot.
