Pigs in Blankets
RecipeBoy.com (adapted slightly from the One Hour Comfort cookbook)
A modern update on the classic!
Prep Time 30 minutes mins
Cook Time 23 minutes mins
Total Time 53 minutes mins
Course Appetizer
Cuisine American
Servings 8 servings (4 pieces each)
Calories 320 kcal
PIGS:
- One 9x9-inch sheet puff pastry, thawed
- 1 large egg, lightly beaten with 1 tablespoon water
- 32 cocktail franks, patted dry
- ¼ cup grated Parmesan cheese
- 2 tablespoons Everything Bagel Seasoning
- ½ teaspoon freshly ground black pepper
MAKE THE PIGS:
Adjust the oven rack to the middle position, and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Unfold the puff pastry on a lightly floured counter and roll into a 12x9-inch rectangle with the short side parallel to the edge of the counter, flouring the top of the dough as needed.
Using a sharp knife or pizza wheel, trim the dough down to a 12x8-inch rectangle. Cut the dough lengthwise into eight 1-inch strips. Cut the dough crosswise at three 3-inch intervals. You should have thirty two 3x1-inch dough strips.
Lightly brush 1 row of dough strips with egg wash. Roll 1 frank in each dough strip and transfer the bundle, seam-side-down, to the prepared sheet. Repeat with the remaining dough strips and franks, spacing the bundles ½-inch apart.
Combine the Parmesan, bagel seasoning and pepper in a bowl. Working with a few bundles at a time, brush the tops with egg wash and sprinkle with the Parmesan mixture. Bake until the pastry is golden brown, about 23 minutes.
MAKE THE SAUCE:
In a bowl, whisk together all of the sauce ingredients.
Let the pigs cool on the baking sheet for 10 minutes. Serve with the mustard sauce.
Serving: 1servingCalories: 320kcalCarbohydrates: 19gProtein: 9gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.004gCholesterol: 49mgSodium: 848mgPotassium: 129mgFiber: 1gSugar: 4gVitamin A: 80IUVitamin C: 0.4mgCalcium: 49mgIron: 2mg