Chicago-Style Pigs in a Blanket

• hidangan: 8 servings

Bahan-bahan

1 8-oz. can refrigerated crescent rolls

Yellow mustard (for spreading and serving)

Celery salt (for sprinkling)

24 cornichons

1 10-oz. package smoked cocktail sausages or franks

1 large egg

Poppy seeds (for sprinkling)

Chicago-style relish (for serving)

Arahan

Preheat oven to 375°. Tear one 8-oz. can refrigerated crescent rolls along perforations to separate into 8 triangles. Working one at a time and starting from the point end, make two lengthwise cuts on each triangle to make 3 roughly equal-size triangles (you should have 24 total). Spread a thin layer of yellow mustard over each one, then lightly sprinkle with celery salt (you don’t need much; it’s salty). Place 1 cornichon (of 24) and 1 sausage (from one 10-oz. package smoked cocktail sausages or franks) on wide end of a triangle and carefully and tightly roll up; gently press point end to seal. Repeat with remaining dough triangles, cornichons, and sausages.

Beat 1 large egg in a small bowl and brush over dough; sprinkle with poppy seeds and lightly with more celery salt. Divide pigs in a blanket between 2 parchment-lined baking sheets. Bake until rolls are golden brown and cooked through, 15–18 minutes.

Transfer pigs in a blankets to a platter and serve with Chicago-style relish and more mustard for dipping.