Pigs In a Blanket

Here is another recipe with the store bought crescent rolls and the hubby actually ate this one! Perhaps it is the familiarity of the tube that makes the stuff I make with it seem safe, who knows?

The recipe comes from an Ainsley Harriot cookbook.







Preheat your oven and lets get started.




You need some breakfast sausages.




Get them in a pan with a little oil and brown them up, meanwhile grab your other ingredients.




Reduced fat crescent rolls.




One egg. (if the hubby knew this was involved he would have never agreed to eat it, but he was outside when I was cooking. What he doesn't know...)




Dijon mustard.




Keep an eye on the pigs...




grab your dipping sauce ingredients, doesn't get much easier than that!

Remove your sausages and pop them in the freezer to cool them fast, or just leave them out if you have patience. They need to be cooled before you can proceed. trust me. hot sausage and crescent roll dough do NOT mix.




Spread out your crescents into the preformed triangles and spread with dijon.




Roll up the sausage into a nice cocoon.




Use a brush to coat the roll in the beaten egg...








make sure all the doughy parts get covered. Once they are egged, get them in the oven.




To make the sauce you just add the horseradish to the ketchup...




and give it a stir. so easy!








These are so delicious and would also work great at breakfast time. The sauce has a nice kick and the dijon in the 'blanket' adds a nice complexity.