Super Bowl snacks are notoriously unsophisticated. For a surprisingly simple gourmet twist on the classic pig in a blanket, Lonny's favorite recipe contributor Diana Yen boils pastry-wrapped sausages in a solution of baking soda and water for a few seconds before tossing them in the oven. The process transforms the pastry into a soft pretzel but retains the buttery flakiness of a croissant on the inside. Refrigerated dough is a time saver because it’s pre-rolled for you and it bakes up like a dream. And a simple fig jam and whole grain mustard dipping sauce adds a sweet and tangy punch. Bring these cuties to your next holiday gathering for a quick and easy crowd pleaser, or keep them at home and gobble them up yourself. Don't worry, we won't tell.
Pretzel Pigs in a Blanket
Makes approximately 32 hors d’oevures
- 10 cups water
- ⅔ cup baking soda
- 2 (8oz) cans refrigerated crescent rolls
- 1 (14oz) package mini cocktail sausages
- ½ cup whole grain mustard
- 1 large egg
- 1 tablespoon water
- flaky sea salt
- black or white sesame seeds
Preheat oven to 375 degrees.
In a large pot, combine 10 cups water and baking soda. Bring to a boil.
Unroll both cans of the dough. Separate the dough at the perforations. You should have 16 long triangles. Cut each triangle in half, lengthwise and trim each half into ¾-inch by 4-inch triangles. Spread a teaspoon of whole grain mustard on each triangle. Place a cocktail sausage on wide side of each triangle and roll up.
Use a slotted spoon to dip each wrapped sausage into boiling water-baking soda solution for 5-7 seconds. Place wrapped sausages onto a parchment lined baking sheet. This step is important to create the golden pretzel crust.
Whisk together egg and 1 tablespoon water. Brush onto pretzels. Sprinkle tops with flaky sea salt and sesame seeds. Bake for 15-18 minutes or until puffed and golden brown. Serve with fig-mustard dipping sauce.
Fig-Mustard Dipping Sauce
- ⅓ cup fig jam
- 1 tablespoon honey
- ¼ cup whole grain mustard
In a small bowl, whisk together the fig jam, honey, and mustard. Transfer to a serving bowl and enjoy with pretzel pigs in a blanket.