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 9×13-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.
