Puff Pastry Pigs in Blankets
Buttery, flaky puff pastry wrapped around savory cocktail franks - elevated comfort food
- 2 sheetspuff pastry(thawed)
- 1 lbcocktail franks(about 40 pieces)
- 4 tbspDijon mustard
- 1 largeegg(beaten with 1 tbsp water)
- 2 tbspeverything bagel seasoning(or sesame seeds)
- 1 tspflaky sea salt
Assemble unbaked pigs in blankets on parchment-lined sheet, freeze until solid, then transfer to bag. Bake from frozen, adding 3-4 minutes to baking time. Perfect for parties.
- 1Preheat oven to 400°F and line two baking sheets with parchment paper
- 2Roll each puff pastry sheet to 1/8-inch thickness
- 3Cut each sheet into strips about 1 inch wide and 4 inches long
- 4Spread thin layer of Dijon mustard on each strip
- 5Place cocktail frank at one end and roll up, leaving ends visible
- 6Arrange seam-side down on prepared baking sheets, 1 inch apart
- 7Brush each with egg wash and sprinkle with everything seasoning and sea salt
- 8Bake 15-18 minutes until pastry is puffed and deep golden brown
- 9Serve warm with additional mustard for dipping
Cut pastry strips slightly narrower than frank length so meat peeks out both ends attractively. Don't skip the mustard layer - it adds crucial flavor and helps pastry adhere. Use all-butter puff pastry for best results. These are best within 2 hours of baking.
Pigs in blankets have roots in British and Jewish cuisine, with American versions becoming party staples after WWII. The puff pastry version elevates the classic crescent roll technique, adding buttery flakiness that makes these irresistible at holiday gatherings.