Bacon Wrapped Pigs in a Blanket with Spicy Whole Grain Mustard Dip

Serves: Makes Eighteen | Prep: 20 min | Cook: 22 min

Ingredients:

Bacon Wrapped Pigs in a Blanket:
6 long slices of bacon, cut into 3 pieces (large enough to cover the hot dog pieces)
6 hot dogs, cut 2-inches in length
1 tube crescent/croissant rolls
2 tsp olive oil

Spicy Whole Grain Mustard Dip:
1/4 cup whole grain mustard
1/4 cup dijon mustard
1/4 cup mayonnaise
2 Tbsp maple syrup
2 Tbsp Frank’s hot sauce
1 tbsp apple cider vinegar

Directions:
Preheat oven 450F/230C. Line a baking tray with baking paper.

Lay bacon onto prepared tray and cook for 6-8 minutes, until semi-cooked but still limp. Remove and place onto a paper towel lined plate. Lower oven 375F/190C.

Meanwhile, prepare the cresent rolls by urolling the crescent sheets and tear where perforated. Cut each triangle into 3 smaller triangles. Wrap each hot dog piece with a piece of the limp bacon then wrap with one of the smaller triangle pieces. Place onto the prepare tray and brush with oil. Bake for 15-17 minutes, until golden and puffed.

While baking, make the spicy whole grain mustard dip by mixing mustards, mayonnaise, maple syrup, hot sauce and apple cider vinegar in a bowl together.

Remove hot dogs from oven and serve with the spicy whole grain mustard dip.

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