These Pretzel Pigs in a Blanket use refrigerated crescent rolls for the dough. The assembled pigs take a quick bath in a baking soda and water mixture before going in the oven. The baking soda and water mixture is what gives them the pretzel texture. Such a quick and simple step to transform our usual pigs in a blanket into something amazing!
Pretzel Pigs in a Blanket
- 1 (14oz) package little smokies
- 2 cans refrigerated crescent rolls
- 1/3 cup dijon mustard
- 10 cups water
- 2/3 cup baking soda
- 1 egg
- 1 Tbsp water
- coarse sea salt
Preheat oven to 375.
In a large pot, combine 10 cups water and baking soda. Bring to a boil.
Unroll both cans of the dough; separate into 16 triangles. Spread a heaping teaspoon of Dijon mustard on each triangle. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on wide side of each triangle. Roll up.
Using tongs or a strainer, dip each wrapped sausage into boiling water for 5-7 seconds. Place dipped sausages on parchment lined baking sheet.
Whisk together egg and 1 Tbsp water. Brush on dipped sausages. Sprinkle tops with coarse sea salt.
Bake for 15-18 minutes.
CONNECT WITH PLAIN CHICKEN