These little party cups combine the sweet-salty comfort of Mississippi-style sauce with bright honey-garlic flavor and bite-sized smokies — perfect for game day or a potluck. I’ve made multiple batches, tweaking the sauce and baking time until the crescent cups stayed crisp while the sauce bubbled glossy on top. If you like sticky-sweet finger foods, you’ll also enjoy these air-fryer-friendly bites like air-fryer honey butter garlic chicken tenders for more honey-garlic inspiration.
Why Make This Recipe
- Big flavor in a small package: sweet honey, savory ranch/au-jus notes, and garlic make each bite memorable.
- Crowd-pleaser and shareable: easy to serve as appetizers or finger food at parties.
- Fast and convenient: ready in about 30 minutes using a standard muffin tin.
- Flexible and adaptable: swap proteins or doughs for dietary needs (see Variations).
- Personal note: I love these because they travel well and still taste fresh after a short drive; they’re my go-to for last-minute gatherings with an extra hit of umami from the seasoning mix and soy. Also check out this simple seafood counterpart, honey garlic shrimp, for a surf-and-turf appetizer spread.
Recipe Overview
- Prep time: 10 minutes (plus 5 minutes to melt sauce)
- Cook time: 12–15 minutes
- Total time: 25 minutes
- Servings: Makes 24 party cups (one per mini muffin well)
- Difficulty: Easy
- Method: Assemble crescent dough in a mini muffin tin, nestle little smokies inside, spoon on a honey-garlic-Mississippi style sauce, then bake at 375°F (190°C) until golden and bubbly.
My Experience Making This Recipe
I tested this recipe three times, adjusting sauce ratios so it wasn’t overly sweet or too buttery. The biggest discovery was to reserve a small amount of sauce to brush on after baking — that glossy finish and extra flavor boost made a big difference.
How to Make Honey Garlic Mississippi Little Smokies Party Cups
Start by preheating the oven to 375°F (190°C) and lightly greasing a 24-well mini muffin tin. Press small triangles of refrigerated crescent dough into each well, place one smoked sausage (little smoky) in the center, and spoon about 1/2 teaspoon of sauce over each before baking. The key techniques are melting the butter fully with the seasonings so the ranch/au-jus dissolves, and avoiding overfilling the cups so the dough bakes crisp instead of soggy — for a related approach to shaping and saucing small bites, see this tested method for honey garlic chicken.
Recipe (tested for 24 cups)
- 1 (8 oz) can refrigerated crescent roll dough (or sheet dough), separated into 24 small pieces
- 24 little smokies (about 14 oz)
- Sauce: 6 tbsp (3/4 stick) unsalted butter
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) au jus (optional for Mississippi note)
- 1/3 cup honey
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced (about 2 tsp)
- Optional: 1 tsp Worcestershire sauce, pinch black pepper
Sauce method: Gently melt butter in a small saucepan over low heat (do not boil). Whisk in ranch and au jus until dissolved, add honey, soy sauce, garlic, and Worcestershire; simmer 1–2 minutes to meld and slightly thicken. Let the sauce cool 2 minutes (it will thicken as it cools), then assemble.
Baking: Bake at 375°F for 12–15 minutes until crescent cups are golden and sauce is bubbling. Brush reserved sauce on warm cups right out of the oven for shine and extra flavor.
Expert Tips for Success
- Use a nonstick or well-greased mini muffin tin so the bottoms release easily; silicone tins work well but may brown less. For more saucy-bite techniques, check this variation on honey garlic chicken bites.
- Don’t overfill the cups: aim for about 1/2 tsp sauce inside each before baking; too much liquid makes dough soggy.
- Melt the butter on low and stir frequently so the dry ranch/au-jus seasoning dissolves evenly; this prevents gritty pockets.
- If your crescent dough seams are large, press gently with a small spoon to seal edges and create a uniform cup wall that crisps.
- For extra crunch, bake on the middle rack and rotate the tin halfway through to ensure even browning.
How to Serve Honey Garlic Mississippi Little Smokies Party Cups
- Serve warm straight from the tin onto a platter with toothpicks for easy grabbing. Pair with a tangy dip like ranch or sriracha mayo.
- Add fresh garnishes: chopped chives or parsley and a light drizzle of extra honey for shine. See similar serving ideas with honey garlic chicken for pairing inspiration.
- Great for game day, holiday appetizers, or buffet-style parties — they hold up well on trays for 20–30 minutes.
Storage and Reheating Guide
- Refrigerator: Cool to room temp, then store in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.
- Freezer: Flash-freeze baked cups on a sheet for 1 hour, then transfer to a freezer bag for up to 1 month. Thaw in the refrigerator overnight before reheating.
- Microwave: Quick option (30–60 seconds) but expect softer, less crisp cups. For best texture, reheat in the oven or an air fryer at 325–350°F for 5–8 minutes.
Recipe Variations
- Gluten-free: Use gluten-free crescent dough or small phyllo shells; check seasoning packets for gluten.
- Dairy-free: Substitute vegan butter or refined coconut oil and use a dairy-free ranch seasoning (or omit ranch).
- Vegetarian: Replace little smokies with vegetarian sausage links or seasoned tempeh bites.
- Spicy honey-garlic: Add 1 tsp sriracha or 1/4–1/2 tsp cayenne to the sauce for heat, or finish with crushed red pepper.
Nutritional Highlights
- Protein: Each little smoky provides a small amount of protein, making these a substantial appetizer.
- Considerations: Processed sausages and seasoning mixes contain sodium — good to note for low-salt diets.
- Allergens: Contains wheat (crescent roll), dairy (butter, dough may contain milk), and soy (soy sauce). Use substitutions above for allergen-free options. Portion control: plan 2–3 per adult guest as an appetizer.
Troubleshooting Common Issues
- Soggy bottoms: Pre-bake the dough cups 2–3 minutes before adding the smokies and sauce, or reduce sauce volume per cup.
- Sauce too thin or runny: Simmer a minute longer to reduce, or whisk 1/2 teaspoon cornstarch with cold water and stir in off heat to thicken slightly.
- Burnt edges: Oven runs hot — lower temperature to 350°F (175°C) and extend bake time by a few minutes; line edges with foil if they brown too fast.
Frequently Asked Questions
Q: Can I assemble these ahead and bake later?
A: Yes — assemble uncooked cups, cover tightly, and refrigerate up to 24 hours. Bake from chilled at 375°F, adding 2 extra minutes to the bake time so the dough cooks through.
Q: Can I make the sauce a day ahead?
A: Absolutely. Store sauce in the refrigerator up to 3 days; gently rewarm before assembling so it’s pourable. Don’t boil it hard when reheating — just warm to loosen the honey.
Q: Can I air-fry these instead of baking?
A: You can if your air fryer fits the mini tin or you use a perforated baking pan. Air fry at 350°F for 8–10 minutes, checking at 6 minutes to prevent over-browning.
Q: How do I keep the filling from leaking out?
A: Seal seams of crescent dough well and avoid overfilling with sauce. If using sheet dough, press edges together to form a distinct cup wall.
Conclusion
If you enjoy Mississippi-style sticky bites, you might also like this slow-cooker take on the same flavor profile: Crock Pot Mississippi Meatballs – The Country Cook.
Print
Honey Garlic Mississippi Little Smokies Party Cups
- Total Time: 25 minutes
- Yield: 24 servings 1x
- Diet: Omnivore
Description
These little party cups combine the sweet-salty comfort of Mississippi-style sauce with bright honey-garlic flavor and bite-sized smokies — perfect for game day or a potluck.
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough
- 24 little smokies (about 14 oz)
- 6 tbsp unsalted butter
- 1 packet ranch dressing mix (1 oz)
- 1 packet au jus (optional, 1 oz)
- 1/3 cup honey
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced (about 2 tsp)
- Optional: 1 tsp Worcestershire sauce, pinch black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 24-well mini muffin tin.
- Press small triangles of crescent dough into each well.
- Place one little smoky in the center.
- Spoon about 1/2 teaspoon of sauce over each before baking.
- Gently melt butter in a small saucepan over low heat and whisk in ranch and au jus until dissolved.
- Add honey, soy sauce, garlic, and Worcestershire; simmer for 1–2 minutes, then let cool.
- Bake at 375°F for 12–15 minutes until golden and bubbly.
- Brush reserved sauce on warm cups for shine and extra flavor.
Notes
Use nonstick or well-greased mini muffin tins to avoid sticking. For more sauce, consider serving with ranch or sriracha mayo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg