Cook Time 10-15 minutes | Servings 6

Ingredients

1 8-ounce can refrigerated crescent roll dough
1 14-ounce package cocktail-sized smoked sausages, patted dry
1 large egg
Everything bagel seasoning (optional)

Honey-Dijon Dipping Sauce Ingredients:

¾ cup Dijon mustard
¼ cup honey

How to Make It

Set the Couture to Air Fry at 325° for 10 minutes. Spray the air fry basket with cooking spray

Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three smaller triangles.

Place one cocktail sausage on the wide base of one skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Place the rolled sausage on a prepared air fry basket. Repeat with the remaining dough triangles and sausages.

Whisk together the egg with 1 teaspoon water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with the everything bagel seasoning, if desired.

Cook the pigs in a blanket for 6 to 8 minutes or until crescent tops are golden brown.

Make the dipping sauce. Stir together the mustard and honey in a small bowl until smooth.

Serve the pigs in a blanket warm with dipping sauce.

This recipe was created especially for the Café Couture Oven with Air Fry