Pigs In Blankets with Cranberry Mustard

Name: Pigs In Blankets with Cranberry Mustard
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Ingredients: One 8-ounce crescent roll dough sheet; 1/2 cup grated white Cheddar; One 14-ounce package mini hot dogs; 8 ounces canned cranberry sauce; 2 tablespoons grainy mustard; Splash of cider vinegar

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Level: Easy

Total: 25 min
Active: 15 min

Yield: 6 to 8 servings

Pigs in blankets are a traditional Christmas favorite. Ree has given them a contemporary twist by rolling the sausages in pastry, rather than bacon, and accompanying them with a dip that combines cranberry sauce, mustard and cider vinegar.

Level: Easy

Total: 25 min
Active: 15 min

Yield: 6 to 8 servings

Ingredients

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One 8-ounce crescent roll dough sheet

1/2 cup grated white Cheddar

One 14-ounce package mini hot dogs

8 ounces canned cranberry sauce

2 tablespoons grainy mustard

Splash of cider vinegar

Directions

Preheat the oven to 375 degrees F and line a sheet pan with parchment paper.
Unroll the crescent dough sheet on a clean surface. Sprinkle over the white Cheddar and lightly press the cheese into the dough with a rolling pin. With the long side of the dough facing you, use a pizza cutter and cut the dough into 45 small rectangles by cutting 9 vertical strips and 5 horizontal strips.
To assemble, place a hot dog in the center of the first rectangle, wrapping the dough around the hot dog and pressing the seam to seal. Place on the prepared sheet pan seam side down. Bake until golden, 10 to 12 minutes.
While the pigs in blankets are baking, make the cranberry mustard by combining the cranberry sauce, mustard and vinegar in a bowl. Mix until smooth then spoon into a serving bowl.
Transfer the pigs in blankets onto a serving platter or board and serve the cranberry mustard on the side.