Puff Pastry Pigs in Blankets
Buttery, flaky puff pastry wrapped around savory cocktail franks - elevated comfort food
Ingredients
- 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
📝 Make Ahead
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.
Instructions
- Preheat oven to 400°F and line two baking sheets with parchment paper
- Roll each puff pastry sheet to 1/8-inch thickness
- Cut each sheet into strips about 1 inch wide and 4 inches long
- Spread thin layer of Dijon mustard on each strip
- Place cocktail frank at one end and roll up, leaving ends visible
- Arrange seam-side down on prepared baking sheets, 1 inch apart
- Brush each with egg wash and sprinkle with everything seasoning and sea salt
- Bake 15-18 minutes until pastry is puffed and deep golden brown
- Serve warm with additional mustard for dipping
💡 Pro Tips
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.
📜 History
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.