A party is not a party without pigs in a blanket. And
pleasing the iconic crowd doesn't get any easier than with this recipe for mini
cocktail smoked sausages (or small hot dogs) wrapped in store-bought buttery
batter. Prepared croissant dough does a lot of the work here, but you can use
puff pastry if you prefer.
With such a simple pattern and limited prep time to get
started, there's plenty of room to get creative and customize this appetizer.
Before baking, you will brush the dough with an egg to give your little piggies
a golden glaze. Take advantage of this interval to sprinkle them with poppy
seeds, sesame seeds or any bagel seasoning (you can also offer a variety). Or,
halfway through cooking, sprinkle with grated parmesan or grated cheddar
cheese. Whip up a range of small bowls filled with sauces and condiments, like
ketchup and a trio of textured whole-grain mustards, zesty Dijon and sweet and
spicy honey mustards.
Served as part of a full spread for the Super Bowl, Monday
game day, holiday party, or weekend get-together, this classic party appetizer
will likely disappear as quickly as you take it out, so be prepared. to do more
than you think you need. If you want to reheat the ones that have been left
sitting (however unlikely), slide them into the oven at 300° for 10 minutes
until warmed through.
Ingredients
- 8 servings
- 8oz. box of chilled croissants
- 10oz. pack smoked cocktail sausages or sausages
- large egg, beaten to mix
- Dijon mustard (to serve)
Preparation
Step 1
Position racks in upper and lower thirds of oven; preheat to
375°. Unroll an 8 oz. box of chilled croissants on a cutting board and tear the
sheets at the perforations to separate them into triangles. Cut each triangle
lengthwise into 3 small, thin triangles of equal size. Tidy up the edges to
make even if desired.
Step 2
Working one at a time, place the 10-oz sausages. wrap smoked
cocktail sausages or sausages on the short ends of the dough triangles; roll up
and gently press tip to seal. Divide between 2 parchment-lined baking sheets,
point side down (you should have 24 in total). Brush dough with 1 large egg,
beaten to blend. Bake until pastry is cooked through and golden brown, 13 to 15
minutes.
Step 3
Transfer the pigs to a blanket in a dish and serve with
Dijon mustard for dipping.
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