About Pigs In The Blanket:
Pigs in blankets (also known as Wesley Dogs in parts of the US, and kilted sausages in Scotland) refers to a variety of different sausage-based foods in the United States, United Kingdom, Denmark, Australia, Ireland, Germany, Belgium, Russia, Canada, andJapan. They are typically small in size and can be eaten in one or two bites. For this reason, they are usually served as an appetizer or hors d'oeuvre or are accompanied by other dishes in the 'main course' section of a meal. In the West, especially in the United States and Canada, the bite-sized variety of pigs in a blanket is a common hors d'oeuvre served at cocktail parties and is often accompanied by a mustard or aioli dipping sauce.
Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, New Zealand, and, more rarely, the United States and Canada.
Prep time: 10 mins
Cook time: 20 mins
Ingredients:32 Mini Hot Dogs, any flavor you like
1 Sheet of Puff Pastry
Egg Wash (one egg beaten with a it of water)
1 Tbsp (or so) of Dijon Mustard
¼ cup of Shredded Cheddar
1) Preheat the oven to 425 degrees, line a baking sheet with parchment paper and set aside.
2) Roll the dough out onto a lightly floured surface, roll it out into a 13X13” square.
3) Spread the mustard in a thin layer, lightly sprinkle the cheese all over the top (don’t put too much, you need just a little).
4) Cut out 8 strips from the square and then cut across 3 times to you have four rows.
5) Brush all the edges with the egg wash and roll each mini hot dog in one little strip.
6) Place it on your prepared baking sheet seam side down, and brush all the tops with the remaining egg wash.
7) Bake them for about 20 minutes or until golden brown and puffy.