Serves 6
25 min
Cajun Pigs in a Blanket
Recipe GLPR8cf3c272be8250
Spiced andouille sausage pieces wrapped in crescent roll dough and baked until golden, served with a creamy Cajun-seasoned dipping sauce infused with fresh parsley and tangy mustard. Perfect for parties or appetizers.
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Ingredients
12 oz Andouille sausage
Crescent roll dough
Egg wash
½ cup Mayonnaise
4 tsp Dijon mustard
½ tsp Cajun seasoning
2 tbsp Fresh parsley, chopped
Directions
Preheat the oven to 375°F. Line half of a sheet pan with parchment paper and set it aside.
Cut the andouille sausage into 1-inch pieces.
Unroll the crescent roll dough and cut each triangle into 3 smaller triangles. Place a sausage piece on the wide end of a dough triangle and wrap it tightly, leaving the cut ends of the sausage slightly exposed.
Arrange the wrapped sausages on the prepared sheet pan. Brush each one lightly with egg wash.
Bake for approximately 10 minutes until the dough is golden brown and cooked through.
While the sausages bake, prepare the sauce by combining the mayonnaise, Dijon mustard, Cajun seasoning, and fresh chopped parsley in a small bowl. Stir until well blended.
Remove the baked pigs in a blanket from the oven and serve warm with the Cajun dipping sauce on the side.
