Pigs in Blankets with Dijonnaise and Homemade Ranch
Ingredients for Pigs in Blankets:
1 8-ounce can crescent roll dough
1 14-ounce package cocktail hot dogs or sausages
Ingredients for the Dijonnaise:
½ cup mayonnaise
1 tablespoon Dijon mustard
Ingredients for the Ranch:
1 tablespoon dried chives
1 teaspoon dried parsley
1 teaspoon dried dill
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
½ cup chilled sour cream
½ cup chilled buttermilk
Recipe directions for Pigs in Blankets:
Preheat the oven to 375 degrees. Pop open the can of dough, and cut along the dotted lines to separate it into triangles. Cut each of those triangles lengthwise into thirds, so that you make 3 skinny, long triangles out of the big one. Put a hot dog on the widest part of a triangle, and roll it up. Place the pigs in blankets on an ungreased baking sheet, and bake for 12 minutes.
Recipe directions for the Dijonnaise:
Whisk the mayonnaise and mustard together.
Recipe directions for the Homemade Ranch
Adapted slightly from Julia Moskin’s Classic Ranch, The New York Times.
For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely.
To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Serve immediately or refrigerate, covered, up to 2 days.