Ingredients

• 12 ounces crescent roll
• 48 cocktails franks or other mini smoked sausages , about 1 pound
• 48 thins slices pepperoni
• 2 tablespoons butter
• 1 tablespoon sesame seeds

Instructions

1. 1 Line a sheet pan with parchment.
2. 2 Separate crescent roll dough into 8 triangles, and place on the prepared sheet pan. Pop the pan into the freezer to firm up dough, about 10 minutes; it will be easier to cut and work with.
3. 3 Start with the longest and straightest side of a dough triangle, and cut 3 strips about 1-inch wide using a pizza cutter or sharp knife; then cut each strip into approximately 2-inch lengths. To make 48 pigs in a blanket you'll need to get 6 wrappable pieces from each triangle of dough. Press small end pieces and trimmings together as needed to create more 2-inch strips. If dough gets too warm and soft during the process, stop and return it to the freezer for a few minutes to firm up.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Wrap a cocktail frank with a piece of pepperoni, and place on one end of a dough strip. Roll up, finishing with the seam on the bottom. Repeat with remining ingredients.
6. 6 Arrange pigs in a blanket on a parchment or silpat-lined baking sheet in a 6x8 pattern, leaving a small amount of space between them, for 48 total. Brush tops with melted butter, and sprinkle with sesame seeds.
7. 7 Bake in the preheated oven until beautifully golden brown, 20 to 25 minutes.
8. 8 Serve warm or room temperature with mustard or a mustard sauce. To make a quick mustard sauce, stir together equal parts mayonnaise and mustard.

Nutrition per serving