When I think of summer, I often think of the thrills and fun things that go along with being a kid again without really being a kid again. So, to savor the summer I decided to take one of my old childhood favorites and make into something meant for a more adult crowd.

Enter these adult pigs-in-a-blanket! I've taken a spicy cajun style sausage and baked in the center of crescent roll 'blankets', and paired it all with a red wine-mustard sauce for a perfectly disable bite that's sure to impress!

To lighten this dish up and yet keep it bold and flavorful, I decided to use Aidells® Sausage - one of my most favorite brands of sausage. I love that Aidells® Sausage is gluten free, contains no nitrites, or added hormones. All their sausages are hand-crafted with real, hand-picked ingredients in small batches, resulting in bold and wonderful flavors. I also used a reduced fat crescent roll dough for the 'blankets' here, letting me feel even more guilt-free.

When it came to the red wine-mustard sauce, I started out with an unsalted broth and went from there with The Wine Group’s Trapiche Malbec Wine; easily making any occasion delicious and great for celebrating the good and genuine things in life. To add a bit of zip and zing I blended it with dijon and just a touch of butter. The red wine-mustard sauce is great for a more adult dipping sauce for these pigs-in-a-blanket!

While these Adult Pigs-in-a-Blanket are spicy with that cajun sausage, the buttery smoothness of the red wine-mustard sauce calms it down and adds even more of a pop of flavor to an already amazing and sophisticated bite. Pairing these with a glass of The Wine Group’s Trapiche Malbec Wine only compliments the sausage bites further with it's dry, full-bodied flavors. Yum!

These sausage bites would be great as part of a meal or as an appetizer! If you're wanting to make these ahead, merely prepare them up to the point of baking and set in the fridge until ready to heat and eat.

Adult Pigs-in-a-Blanket with Red Wine-Mustard Sauce
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: About 8 Pigs-in-a-Blanket • Calories: 387 • Fat: 18.5 g • Carb: 26.5 g • Fiber: 1 g • Protein: 25.1 g • Sugar: 5.2 g • Sodium: 1467.5 mg

Ingredients:
12 Oz. Pkg. Aidells® Cajun Style Andouille Sausages
8 Oz. Refrigerated Reduced Fat Crescent Roll Dough

Red Wine-Mustard Sauce:
1/4 C. 'Unsalted' Vegetable Broth
1/4 C. The Wine Group’s Trapiche Malbec Wine
1 Tsp. Dijon Mustard
1 Tbsp. Light Butter

Directions:
Preheat the oven to 350 degrees F. and line a baking sheet with foil; lightly coat the foil with non-stick cooking spray and set aside.

Roll out the crescent dough and press the seams of 2 triangles together to form 4 rectangles.

Place once Aidells® Cajun Style Andouille Sausage in the middle of each rectangle and roll them up to cover completely with the dough.

Slice each dough wrapped sausage into 5 (1/2") pieces each and transfer the Pigs-in-a-Blanket seam-side down onto the prepared baking sheet.

Place in the oven to bake for about 20 minutes or until the dough is starting to brown and the sausage is cooked through.

While the Pigs-in-a-Blanket are cooking, prepare your red wine-mustard sauce.

Whisk the broth, wine and mustard in a small skillet.

Heat the skillet over medium-high heat and bring to a boil. Cook for about 10 minutes or until the liquid is reduced by half; add in the butter and whisk until sauce is smooth.

Once the Pigs-in-a-Blanket are done, remove from the oven and serve right away with the red wine-mustard sauce for dipping.

Enjoy!

I added a dab of whole grain mustard to the red wine-mustard sauce for color here.