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About the Recipe
When you want to take your pigs in a blanket to the next level, there's nothing better than giving them a Cajun spin with andouille sausage and a creamy, spicy, tangy remoulade dipping sauce.

Ingredients
1 can Pillsbury crescent dough
12 oz. Andouille Sausage, cut into 1" pieces
1 large egg, lightly beaten with 1 tbsp. water
1/2 c. mayonnaise
4 tsp. Dijon mustard
1/2 tsp. Cajun seasoning
2 tbsp. chopped fresh parsley