Pigs-in-a-Blanket is one of the all-time favorite appetizers out there - from weddings to Super Bowl parties, these little hotdogs are guaranteed to make an appearance.
It's no wonder this classic appetizer recipe is so universally loved. Not only is it a familiar food we've grown up with and enjoyed countless times, it's also so easy to prepare and serve, tastes great in all it's original glory, but can also be tweaked to fit the taste you're looking for.
For a recent celebration, we dressed up the original recipe with a couple of changes. We used a smokier flavored sausage as well as puff pastry to wrap them. They turned out delish.
1 package Hillshire Farm Little Smokies cocktail links
1 package Pepperidge Farm puff pastry sheets
1 egg white
Flour for dusting pastry
Preheat oven to 375 degrees.
Drain cocktail wieners on a paper towel. Roll out puff pastry dough on a floured cutting board and cut dough into long strips. The width of the strips should be equal to the length of a cocktail wiener. Wrap puff pastry around each wiener to just cover (seems meet). Brush each one with egg white.
Place wieners on parchment-covered cookie sheet and bake at 375 degrees for a 10 to 15 minutes, or until each pastry is puffed up and cooked through.
Serve with a bowl of your favorite mustard!
Makes about 48