crescent roll wrapped mini dogs with a trio of dipping sauces

Pigs in a blanket. Mini wrapped dogs. However you want to call them, this is prolly my kids favorite way to eat hot dogs.

Even the non-hot dog eating kiddo eats them.

But we make ‘em a little different. Instead of puff pastry we use refrigerated crescent rolls. You get a nice puff without a lot of hassle.

Each roll triangle will wrap about 3 mini dogs.

Ingredients:

1 pack mini hot dogs

1 package crescent roll dough

2 1/2 Tbsp hot honey

3 Tbsp dijon mustard

3 Tbsp honey

3 Tbsp yellow mustard

2 Tbsp ketchup

3 Tbsp mayo

2 Tbsp pickle de gallo.

Directions:

Preheat oven according to crescent roll directions.

Spray an oven safe pan with avocado oil.

Unroll dough. You could be technical and roll it out into one large rectangle, then cut into individual small triangles in equal .sizes to match the number of mini hot dogs you’ll be wrapping. Or you could just eyeball it and tear off little pieces. I’ll let you guess which one I do.

Place wrapped dogs on pan and cook until golden brown. About 20 minutes.

While dogs are cooking prepare the three dipping sauces.

Whisk together the hot honey and dijon until combined.

Whisk together the honey and yellow mustard until combined.

Whisk together the ketchup, mayo, and pickle de gallo.

Serve along side cooked dogs.