Pigs in a Blanket

For this year's Superbowl, I made homemade Pigs in a blanket that were every bit as delicious as they were a fan favorite. I used half mini chicken apple sausages from Whole Foods and half mini dogs so that the ladies and gents (and toddlers) could eat to their heart's content.  For dipping sauce, I just stuck with yellow mustard because what’s a hot dog without it?

This recipe is easy-to-follow and best of all can be prepared it in advance as you pop them into the oven just 20 minutes before your guests arrive. Finally, don’t forget the parchment paper or else you’ll wind up with just pigs.  Recipe after the jump:

PC: Martha Stewart

Ingredients:

2 lbs (about 60) mini hot dogs (I used half chicken apple sausage and half mini hot dogs)

1 Large egg

All-Purpose Flour, for work surface

2 boxes frozen puff pastry, thawed

poppy, sesame or mustard seeds, optional-I didn't use these

Mustard, for serving

Directions:

On a lightly floured surface, working with one sheet of puff pastry at a time, (keep the rest refrigerated until ready to use) roll into a 14-by-11" rectangle.  Cut lengthwise into seven seven 1 1/2" wide strips.  Cut each strip crosswise into 4 rectangles, each about 3 1/2" long.

In a small bowl, beat together egg and 1 tablespoon water aside.  Line baking sheets with parchment paper on a nonstick baking mat; set aside.  Place a hot dog on the narrow end of one piece of pastry. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes. If freezing, allow to cool in the refrigerator and then put in freezer bags.  You can transfer frozen pigs in a blanket to the oven without thawing.

Preheat the oven to 450 degrees. Transfer prepared baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

The Martha Stewart Show, February Winter 2008