Email to Cat      

Pigs in Blankets

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"For a sophisticated yet simple version of the retro-campy childhood classic, we use puff pastry. It has a flakier texture than the more typical refrigerated crescent roll dough but is equally easy to use. We unroll the puff pastry sheet, slice it into 32 equal strips, and roll a little cocktail frank in each strip. Then we place the strips on a parchment-lined baking sheet, with a little space between them to allow for the inevitable puffing. Next, we brush each li'l piggy with egg wash and sprinkle on grated Parmesan cheese for a savory punch. A sprinkle of everything bagel seasoning adds textural and visual interest. While the pigs bake, we stir together a pantry-friendly mustard dipping sauce. One 10- to 13-ounce package of cocktail franks usually contain 32 franks. This recipe can be easily doubled; bake the pigs in blankets on two separate sheets, one sheet at a time."

List of Ingredients

Pigs:
â—¦ 1 (9 ½- by 9-inch) sheet puff pastry, thawed
â—¦ 1 large egg, beaten with 1 tablespoon water
â—¦ 32 cocktail franks, patted dry
â—¦ ¼ cup grated Parmesan cheese
â—¦ 2 teaspoons everything bagel seasoning
â—¦ ½ teaspoon pepper

Mustard Sauce:
â—¦ â…“ cup yellow mustard
â—¦ 2 tablespoons cider vinegar
â—¦ 2 tablespoons packed brown sugar
â—¦ 1 tablespoon ketchup
â—¦ ½ teaspoon Worcestershire sauce
â—¦ ½ teaspoon hot sauce
â—¦ ¼ teaspoon pepper


Recipe

For the pigs: Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Unfold puff pastry on lightly floured counter and roll into 12 by 9-inch rectangle with short side parallel to edge of counter, flouring top of dough as needed to prevent sticking.

Using pizza wheel or chef's knife, trim dough to 12 by 8-inch rectangle. Cut dough lengthwise into eight 1-inch strips. Cut dough crosswise at three 3-inch intervals. (You should have thirty-two 3 by 1-inch dough strips.) Lightly brush one row of dough strips with egg wash. Roll one frank in each dough strip and transfer bundle, seam side down, to prepared sheet. Repeat with remaining dough strips and franks, spacing bundles ½ inch apart.

Combine Parmesan, bagel seasoning, and pepper in bowl. Working with a few bundles at a time, brush tops with egg wash and sprinkle with Parmesan mixture. Bake until pastry is golden brown, about 23 minutes.

For the mustard sauce: Meanwhile, whisk all ingredients together in bowl.

Let pigs cool on sheet for 10 minutes. Serve with mustard sauce.

Serves 8 to 10
(makes 32 pieces)