I love a good pig in a blanket. I was brainstorming for Mardi Gras ideas and immediately thought of andouille pigs in a blanket. YUM! These are so easy to make and just as easy to eat. One quick tip to make these even easier to make is to use a pizza cutter to cut the crescent rolls. You can zip right through them.
Be warned, these pack a little kick from the andouille sausage. The heat in these pigs in a blanket will all depend on what brand andouille sausage you use. I used Savoie’s Hickory Smoked Andouille Sausage. I found it at Publix. We thought it tasted great. These were hard to stop eating!
Andouille Pig in a Blanket
1 lb andouille sausage
½ cup dijon mustard
3 cans refrigerated crescent rolls
Preheat oven to 375ºF.
Cut andouille sausage links into 1/2-inch disks. Cut each disk in half, making two half moon shapes.
Unroll refrigerated dough; separate into 24 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. Place on ungreased cookie sheet.
- Bake 14 to 17 minutes or until golden brown. Serve with additional mustard, if desired.
Love this Stephanie. And I agree, I wouldn't be able to stop eating these. Pinned so I can be a little piggy soon. 🙂
This is such a great idea! I love pig in a blankets but putting this twist on them is fun.
Being a New Orleans native…so glad to see people all around celebrating our culture and food! Yeah!