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5 from 1 vote

Honey-Sriracha Pigs in a Blanket

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Author: Hip Foodie Mom


For the honey-sriracha glaze:

  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • cup honey
  • ¼ heaping cup Sriracha
  • 1 tablespoon soy sauce
  • Juice of 1 lime
  • 1 teaspoon red chili pepper flakes optional

For the pigs in a blanket:

  • 2 cans 8 oz each Pillsbury refrigerated crescent dinner rolls
  • 48 cocktail-size smoked link sausages or hot dogs from two 14-oz packages


For the honey sriracha glaze:

  • Melt the butter in a small saucepan over medium heat. Whisk in the flour until lightly browned, for about 1 minute. Stir in the honey, Sriracha, soy sauce, lime juice and red chili pepper flakes. Bring to a slight boil and let simmer until slightly thickened, for about 1-2 minutes. Remove from the heat and set aside.

To assemble:

  • Preheat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
  • Place all of your sausages in the honey sriracha sauce and toss well to coat. Place a sausage on each dough triangle and roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on a parchment paper covered baking sheet.
  • Bake 12 to 15 minutes or until golden brown, rotating baking sheet halfway through baking. Enjoy with ketchup, mustard, or other dipping sauces and condiments if desired.