Pigs In A Blanket With Honey Mustard And Crunchy Slaw
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Beef · dairy-free
770 cal
18g protein
53g carbs
54g fat
per serving · estimated
Ingredients
- 4 beef hot dogs
- 1 8 oz tube refrigerated crescent roll dough
- 1 tbsp honey
- 1/4 cup yellow mustard
- 5 oz coleslaw mix
- 1/4 cup mayonnaise
- 3/4 tbsp cider vinegar
- 1 tsp granulated sugar
- 2 tsp total salt, pepper and poppy seed
Method (tap to check — screen stays awake)
- Toss the coleslaw mix with the mayonnaise, vinegar, sugar, salt and pepper and refrigerate so it stays crunchy but seasoned through.
- Unroll the crescent dough and cut each triangle lengthwise into two narrower triangles.
- Pat the hot dogs dry, then roll each one up in a dough triangle starting at the wide end, sealing the point underneath.
- Arrange seam side down on a parchment-lined sheet pan, brush with a little of the mustard, and sprinkle with poppy seed.
- Bake at 375F for 16 to 18 minutes until the dough is deep golden all over and no pale seams remain.
- Whisk the honey into the remaining mustard and serve for dipping, with the slaw alongside.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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