Glazed Pigs N Blanket Football

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12


  • 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


  • 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!