Pigs in a Blanket
These Pigs in a Blanket are easy to make and perfect for your Super Bowl snacks, featuring flaky pastry wrapped around savory sausages.
Equipment
- Rolling Pin
- baking sheet
- Parchment paper
- brush
Ingredients
- All-purpose flour (for surface)
- 2 sheets puff pastry about 1 pound, preferably all-butter
- Honey Dijon mustard
- 18 pieces fully cooked sausages each about 5 inches long, such as frankfurters, Andouille, or chicken sausages
- 1 large egg beaten
- Poppy seeds for sprinkling, optional
- Flaky sea salt such as Maldon, for sprinkling, optional
- Mustards such as brown or whole-grain, for serving, optional
Instructions
- Roll out the pastry on a floured surface into two 12-inch squares and cut each into 4-inch squares.
- Brush the lower half of each square with mustard, place a sausage on it, brush the top inch with egg, roll the sausage in the pastry, sealing the seams tightly, and cut each roll into thirds at an angle.
- Freeze the prepared pigs in a blanket on a parchment-lined baking sheet until firm.
- Preheat the oven to 400°F, arrange the frozen pigs in blankets on parchment-lined baking sheets, and bake until puffed and golden brown, about 25 minutes.
- Serve warm with mustards.
Notes
For a glossy finish, brush the tops with a beaten egg before baking and consider adding toppings like poppy seeds or Everything Bagel Seasoning. Recommended dips include grainy mustard or honey mustard; a homemade creamy mustard sauce with horseradish can also be served.