Pigs in a blanket

• Meat

  • 10 Sausages

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Dijon mustard

• Bread & Baked Goods

  • 1 can 1 can croissants in

• Dairy

  • 1/2 cup Heavy cream

• Liquids

  • 1 Tblsp water

Found on budweiser.com

Ingredients

• 10 sausages, cocktail size
• 1 can croissants in a can
• 1 egg, beaten
• 1 tblsp water
• 0.5 cup heavy cream, warm
• 0.25 cup Dijon mustard

Directions

• METHOD Preheat oven to 350F Remove croissants from can and cut into .75 inch strips that are the full length of the croissant when unrolled Starting on one end of the strip of croissant, place the cocktail sausage on the dough so it’s centered and wrap the entire croissant over the sausage In a mixing bowl, beat water and egg together Using a pastry brush, lightly pain egg/water mix on the top of the each piece of dough/sausage roll Cook at 350F for 12 minutes While cooking combine cream and mustard into a small pot and bring to soft boil Remove from even and let rest for 2 minutes and serve with creamy mustard.