Golden Pigs in a Blanket with Konfi Piman Dip

This is the snack tray that makes people drift toward the kitchen and never quite leave. Mini sausages wrapped in soft crescent dough, baked until the edges turn deep gold, then dipped into a creamy bowl of Konfi Piman that brings smoky heat and a little attitude.

One bite gives you buttery pastry, juicy sausage, and a bright Konfi Piman kick that makes the whole platter vanish before the second round of drinks.

Ingredients

For the pigs in a blanket

• ½ tablespoon Konfi Piman
• 1 tablespoon of your favorite mustard I love Dijon for this recipe
• ¼ tablespoon mayonnaise
• 2 cans Pillsbury Original Crescent Rolls
• 2 packs mini sausages as cute as you can find
• 1 egg beaten for egg wash

For the Konfi Piman dip

• ½ tablespoon Konfi Piman
• 1 tablespoon mustard
• ¼ tablespoon mayonnaise

Instructions

1. Preheat the oven to 375°F and line one or two baking sheets with parchment if you want easy cleanup.
2. Crack the egg into a small bowl, beat it until smooth, and set it aside. This will give your pigs in a blanket their glossy golden finish.
3. Unroll both cans of crescent dough on a clean surface and separate into 16 triangles. With a sharp knife, slice each triangle lengthwise into 3 narrow triangles. You should now have 48 slim pieces of dough ready to wrap around your mini sausages.
4. Place one mini sausage at the wide end of a dough strip and roll it gently toward the point so the sausage is snug inside its blanket. Repeat with the remaining sausages.
5. Arrange the wrapped sausages point side down on the prepared baking sheets. Leave a little space between each one so they can puff and brown without running into their neighbors.
6. Brush every roll lightly with the beaten egg. Think of this as the glow up step that turns pale dough into beautiful golden piggies.
7. Slide the trays into the oven and bake for 12 to 15 minutes or until the pigs in a blanket are puffed, deeply golden, and crisp at the edges.
8. Remove the baking sheets from the oven and transfer the pigs in a blanket right away to a serving board or platter. Give them a moment to cool slightly so you can pick them up without burning your fingers.

Konfi Piman dip

While the pigs in a blanket bake, make the dip that pulls everything together. In a small bowl combine the Konfi Piman, mayonnaise, and mustard. Whisk until the mixture is smooth, silky, and lightly flecked with Konfi Piman.

Taste and adjust the balance. Add a touch more Konfi Piman if you want extra heat or a little more mayonnaise for a creamier texture.

Serve the warm pigs in a blanket with the Konfi Piman dip on the side or in the center of the board. Every bite has buttery pastry, juicy sausage, and a slow building Konfi Piman glow that keeps hands drifting back to the tray.

Bring this out for game day, holiday gatherings, or nights when you want something fun and snacky without a lot of work. You may want to make a double batch because the first one disappears fast.