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Pigs in a blanket - done the griller’s way. Made with McCormick® Grill Mates® Beef Franks, and wrapped in crescent dough, this recipe brings the flavors of chili pepper, red pepper and sweet applewood smoke to the table in a bold way.
Preheat grill to medium heat (350º to 375ºF). Mix honey, mustard and mayonnaise in small bowl; set aside. Unroll crescent dough; separate at seams into 8 triangles. Lightly brush each triangle with honey mustard sauce. Cover and refrigerate any remaining honey mustard sauce.
Place 1 beef frank on shortest side of each triangle. Roll up crescent dough around each beef frank, starting at shortest side of triangle and rolling to opposite point. Place each wrapped beef frank, with the point side down, about 2 inches apart onto shallow baking pan or double-layer of heavy-duty foil sprayed with no stick cooking spray.
Place pan on warming rack (top rack) of grill. Close lid. Grill 20 to 25 minutes or until dough is cooked through and golden brown.
How to grill without a warming rack: It is best to place the baking pan on the warming rack (top rack) of grill to prevent the crescent dough from burning. If your grill does not have a warming rack, prepare your grill for indirect grilling and place the baking pan on the unlit side of the grill. See Grill Mates® Know Your Heat for how to grill over indirect heat.
Serving Suggestion: To serve as appetizers, cut each wrapped beef frank into 4 pieces. Spear each piece with a toothpick. Serve with remaining honey mustard sauce for dipping.