The most popular of all the finger foods that I serve, pigs in a blanket is total comfort food. Everyone loves and devours them. Play with the different dipping sauces, such as Dijon country mustard, ketchup, or even honey mustard.
These little pigs get a flaky, parmesan-sprinkled puff pastry blanket. Victoria de la Maza
Makes about 32
- 2 sheets frozen puff pastry, thawed
- 32 mini hot dogs
- 1 large egg, beaten
- 3 tablespoons grated Parmesan cheese
On a lightly floured surface, using a rolling pin, roll out each sheet of puff pastry to about 1 inch longer on each side. Cut each sheet into 16 squares to make 32 pieces total.
Wrap each hot dog with a puff pastry square, pinching the dough to seal (use your fingers to brush the edges with a little water to help seal, if needed). Arrange on the cookie sheet, brush with egg, and sprinkle with Parmesan cheese.
Bake for about 20 minutes or until the tops are golden. Serve with mustard or ketchup for dipping.
