French General Table Runner

April 24 is National Pigs-in-a-Blanket Day. Pigs-in-a-Blanket first appeared in Betty Crocker’s Cooking for Kids, 1957. Many such recipes involve cheese, but this one doesn’t. Unless, of course, you add it.

8 ounces crescent roll dough

1/4 cup Dijon

16 cocktail franks

1 egg, lightly beaten

Poppy seeds

1/2 cup sour cream

1/2 cup mayonnaise

3 tablespoons Dijon

1 tablespoon whole-grain mustard

Preheat the oven to 350F. Cut each triangle of crescent roll dough in half. Brush triangles lightly with Dijon. Put a frank on the end of each triangle and roll it up. Arrange “pigs” seam side down, on a greased cookie sheet. Brush with egg and sprinkle with poppy seeds. Bake about 15 minutes. While pigs are baking, stir remaining ingredients together to make a dipping sauce. As soon as the pigs are done, transfer them to a serving dish and offer them (with the dip) to your guests while they’re still warm.