Jen Pelka loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard, and fresh black pepper before rolling up with the hot dogs and baking.
Ingreadient
- Canola oil, for greasing
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons packed light brown sugar
- 1 tablespoon honey
- 1/4 cup Dijon mustard
- One 12- to 14-ounce sheet of thawed frozen all-butter puff pastry
- Flaky sea salt
- Coarsely ground black pepper
- 4 long (about 8 inch) hot dogs, cut into thirds
- 1 egg beaten with 1 tablespoon milk
Direction
- Preheat oven to 375°F. Lightly oil a large baking sheet. Melt butter with the sugar and honey in a small saucepan over moderate heat. Remove from heat and whisk in the Dijon until smooth. Let glaze cool completely.
- Unfold puff pastry onto a lightly floured work surface and roll out to a 12-inch square. Cut dough in half, then cut each half into 6 triangles. Brush 1 triangle with glaze and season with coarsely ground black pepper. Put 1 piece of hot dog on the wide end of the triangle, then loosely roll up. Put pig in a blanket seam side down on prepared baking sheet. Repeat with remaining triangles, glaze and hot dogs. Brush pigs in a blanket with egg wash and sprinkle with flaky sea salt and coarsely ground black pepper. Refrigerate for 15 minutes.
- Bake pigs in a blanket for 30 to 35 minutes, until puffed and golden; rotate the baking sheet halfway through baking. Serve hot.
