Ingredients
For the pigs in a blanket
- 1 package of “sausage of choice”: chicken, sweet Italian or veggie, or get a can of kosher cocktail franks
- 2 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1 pinch fresh ground black pepper
- 1 pinch sheet puff pastry, rolled out to a 15-by-15-inch square and covered with a damp towel
- 1 pinch large egg
For the apricot mustard dip
- 1 package of “sausage of choice”: chicken, sweet Italian or veggie, or get a can of kosher cocktail franks
- 2 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1 pinch fresh ground black pepper
- 1 pinch sheet puff pastry, rolled out to a 15-by-15-inch square and covered with a damp towel
- 1 pinch large egg
- 6 tablespoon dijon mustard
- 2 tablespoon honey
- 1 tablespoon tamari
- 1 pinch sesame seeds
- 1/4 cup apricot jam
Preparation
Baking Directions:
Preheat the oven to 400 degrees F.
Cut the sausage into 1/2-inch slices (or use individual cocktail franks).
Brush a sheet of thawed frozen puff pastry with a beaten egg and cut circles (same number as 1/2-inch sausage pieces) of pastry using a 1 1/4-inch fluted cutter.
Skewer each stack with a toothpick and place on a baking sheet.
Bake in a 400-degree oven until pastry is golden, 18 to 20 minutes.
Serve with apricot mustard dip: Stir together the 6 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon tamari, 1 pinch of sesame seeds and 1/4 cup apricot jam.