
Glazed Pigs N Blanket Football
Ingredients
- Klarbrunn Pomelo Grapefruit Sparkling Water for serving
- 16 oz. Mini Beef Dogs
- 2 tubes Crescent Rolls Refrigerated
- ¼ cup Dijon Mustard
- ¼ cup Butter
- 2 tbsp. Brown Sugar
- 1 tbsp. Worcestershire Sauce
- 1 tbsp. Poppyseeds
Instructions
- Preheat oven to 375F. Line a large baking pan with parchment paper.
- In a small saucepan, combine the Dijon mustard, butter, brown sugar, Worcestershire sauce and poppyseeds. Bring to a boil then simmer for 2-3 minutes.
- Unroll the crescent rolls to slice each individual roll into 3 mini triangles.
- Place a mini beef dog on the wide end of the triangles and roll up. Place the pigs n blanket on the prepared pan, arranging them in the shape of a football. They should be touching!
- Brush the pigs n blanket with the Dijon sauce.
- Bake for 12-18 minutes, until golden brown. Pipe on “threads” with extra Dijon mustard.
- Enjoy warm with Klarbrunn Pomelo Grapefruit Sparkling Water for a complimentary refreshment!