Ingredients:
Pigs in a blanket
16 cocktail weiners
1 pack Pillsbury crescent rolls

Dips
1/2 cup ketchup
2 teaspoons siracha, add more if you like it spicier
1/4 cup greek yogurt
1/8 cup pesto
1/3 cup mayonnaise
2 teaspoons dijon mustard
juice of half a lemon

Pigs in a Blanket
1. Preheat oven to 375 F. Open the crescent rolls and unroll the dough. Separate each of the triangles and using a knife, cut each triangle in half down the middle. Using one cocktail weiner for each of the newly cut triangles, start on the shortest side and roll the cocktail weiner in the crescent roll dough. Continue to do until all the cocktail weiners have been wrapped. Place the rolls on a baking pan.

2. Cook in the over for 8-12 minutes until the crescent rolls are just golden. Once removed from oven, let cool for 5 minutes. Serve immediately.

Dips
1. To make the spicy ketchup dip, combine the ketchup and siracha. If you desire a spicier ketchup, add more siracha.

2. To make the pesto cream dip, combine the greek yogurt and pesto.

3. To make the lemon aioli, combine the mayonnaise and dijon mustard. Then add the juice of half a lemon and combine.

Makes: 3 dips and 16 pigs in a blanket. Enjoy!