Veggie Piglets in Blankets with Dipping Sauce

Becky Luigart-Stayner

Expose your children to vegetarian sausage with this fun finger food that's good for breakfast or lunch. There's no need to thaw the sausage. Kids can help by cutting the dough with safety scissors. They can also roll dough around the sausages and make the dipping sauce.

Yield: 8 servings (serving size: 2 piglets and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 27%
  • Fat: 8.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 3.6g
  • Protein: 10.6g
  • Carbohydrate: 44.2g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 9.1mg
  • Sodium: 754mg
  • Calcium: 15mg

Ingredients

  • 1 (8-ounce) package reduced-fat crescent roll dough
  • 16 meatless breakfast links (such as Boca)
  • 3/4 cup honey
  • 1/4 cup Dijon mustard

Preparation

  1. Preheat oven to 375°.
  2. Unroll dough; divide along perforations into triangles. Cut each dough triangle in half to form 2 triangles. Wrap one dough triangle around center of each breakfast link, starting at wide end of triangle. Arrange wrapped breakfast links on a baking sheet. Bake at 375° for 15 minutes or until browned.
  3. Combine honey and mustard; serve with piglets.
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