At the Rainbow Room in New York City, classic pigs in a blanket are elevated with a dash of sweet onion jam and a delicious spice mix topping.
- 1 teaspoon white sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon caraway seeds
- 1 teaspoon Maldon salt
- 1 teaspoon fried shallots
- 1 teaspoon oats
- 1 teaspoon fried garlic
- 8 ounces puff pastry dough
- 12 teaspoons onion jam
- 24 fully cooked kosher all-beef mini hot dogs
- 1 egg, beaten
- Grainy mustard, for serving
- Ketchup, for serving
Preheat the oven to 375˚.
In a small bowl, combine the ingredients for the Spice Mix. Set aside.
Cut the puff pastry dough into 3½-inch triangles.
Place 1 mini hot dog on the wider side of each triangle; add 1/2 teaspoon onion jam and roll up to the opposite point of the triangle.
Place, point side down, on a parchment paper layered baking sheet and repeat with the remaining dough, onion jam and mini hot dogs.
Brush each rolled hot dog with the egg wash. Sprinkle with the Spice Mix.
Bake for 20 to 25 minutes or until the pastry is golden brown and the hot dog is a bit puffy. Serve with the mustard for dipping.