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.
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
Preheat oven to 375º. Line half a sheet pan with parchment paper and set aside.
Cut each triangle of crescent roll dough into 3 smaller triangles. Place sausage on wide end of crescent dough triangle and roll until fully wrapped, exposing the cut ends.
Place on sheet pan and brush lightly with egg wash. Bake until golden brown, about 10 minutes.
Make sauce: In a small bowl, combine mayonnaise, Dijon, Cajun seasoning and parsley.
Serve warm with Cajun dipping sauce.