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Classic Pigs in a Blanket

Source of Recipe

Bon Appétit


Recipe Introduction

"A party isn’t a party without pigs in a blanket. And making the iconic crowd-pleaser doesn’t get easier than with this recipe of mini smoked cocktail sausages (or petit hot dogs) wrapped in store-bought buttery pastry. Prepared crescent roll dough does a lot of heavy lifting here, but you can use puff pastry if you prefer. With such a simple template—and limited prep time to boot—there’s plenty of room to get creative and customize this finger food. Before baking, you’ll brush the dough with an egg wash to give your little piggies a golden glaze. Seize this interval to dust them with poppy seeds, sesame seeds, or everything bagel seasoning (you can also offer a variety). Or, halfway through baking, sprinkle over some grated Parmesan or shredded cheddar cheese. Set out an array of small bowls filled with dipping sauces and condiments, like ketchup and a trio of textural whole grain, sharp Dijon, and sweet-spicy honey mustards. Served as part of a full-out spread for the Super Bowl, a Monday game day, holiday fête, or weekend get-together, this classic party appetizer will likely disappear as quickly as you put it out, so be prepared to make more than you think you’ll need. If you want to reheat any that have been sitting out (however unlikely), slide them into the oven at 300 degrees for 10 minutes until warmed through."

Recipe Link: https://tinyurl.com/mw3t8cha

List of Ingredients

â—¦ 1 8-ounce can refrigerated crescent rolls
â—¦ 1 10-ounce package smoked cocktail sausages or franks
â—¦ 1 large egg, beaten to blend
â—¦ Dijon mustard (for serving)


Recipe

Place racks in upper and lower thirds of oven; preheat to 375° F. Unroll one 8-ounce can refrigerated crescent rolls onto a cutting board and tear sheets at perforations to separate into triangles. Cut each triangle lengthwise into 3 thin equal-size smaller triangles. Tidy up edges to make even if desired.

Working one at a time, place sausages from one 10-ounce package smoked cocktail sausages or franks on the short ends of triangles of dough; roll up and gently press point end to seal. Divide between two parchment-lined baking sheets, placing point side down (you should have 24 total). Brush dough with one large egg, beaten to blend. Bake until dough is cooked through and golden brown, 13 to 15 minutes.

Transfer pigs in a blanket to a platter and serve with Dijon mustard for dipping.

Makes 8 servings