Fingers in Blankets

Fingers in Blankets

Photos taken from my personal collection

Ingredients:

1 can (8 ct.) refrigerated crescent roll dough
1/4 cup dijon mustard
24 coctail franks
1 egg, lightly beaten
sesame seeds

Dipping sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 tbsp dijon mustard
1 tbsp whole grain mustard

Create it!!

1. For the Fingers in Blankets: preheat the oven to 350 F. Prepare baking sheet with cooking spray.

2. Cut each dough triangle into thirds, lengthwise. You will have a total of 24 narrow triangles.

3. Brush the dough strips with dijon mustard. Place a cocktail frank and the base of each piece of dough. Roll up to cover most of the frank in dough.

4. Place them, seam side down, on the prepared baking sheet. Brush with egg wash and sprinkle with sesame seeds.

5. bake 12 - 15 minutes or until golden brown.

6. For the Dipping sauce: whisk the ingredients together in a bowl. Cover and refrigerate until serving.

7. Serve the Fingers in Blankets warm, with dipping sauce on the side. Makes 2 dozen.

By the 1950's, the practice of going door to door "trick or treating" had become very popular! These were perfect as a bite of supper before heading out into the neighborhood or as a substantial snack before digging into your loot of candy.