Pigs in a blanket are an iconic party appetizer. But these little smokies in a blanket with puff pastry, parmesan, and everything bagel seasoning are even better. Trust me when I say you're going to want to make double. You're going to need them!
1Tablespoonhot sauce like Sriracha or harissa paste(15 grams), plus more to taste
Bourbon Mustard
1/2cupwhole grain mustard(120 grams)
2tbsphoney(42 milliliters)
1tspbourbon
Equipment
Parchment paper
Rolling Pin
Pizza cutter or sharp knife
Instructions
Pigs in a Blanket
Preheat the oven to 400°F. Line two sheet pans with parchment paper.
Lightly dust a cutting board or clean counter with all-purpose flour. Unroll the puff pastry sheet and dust with more flour. Using a rolling pin, roll the puff pastry into a 9x11-inch rectangle.
Using a pizza cutter or sharp knife, cut the puff pastry into 5 even strips on the shorter side of the rectangle. Then, with the long end facing you, cut the pastry into 7 even strips. (It doesn't have to be perfect.)
Next, pat the sausages completely dry with paper towels to prevent the pigs from getting soggy. Roll each mini sausage in a strip of puff pastry, pinching the seam tightly. (You may have to stretch the pastry over the sausage a bit - just be careful not to tear it.) Roll the pig in a blanket on a clean counter or cutting board to smooth out the seam. Place the rolled sausages on the sheet pans about 1 1/2-2 inches apart.
To make the egg wash, combine the egg and 1 Tablespoon (15 milliliters) of water in a small bowl. Whisk until smooth.
Using a pastry brush, brush each pig in a blanket with the egg wash. Sprinkle the pigs with everything seasoning and parmesan. Bake for 15-20 minutes, until the puff pastry is golden brown. Serve immediately with the dipping sauces. Enjoy!
Dipping Sauces
While the pigs in a blanket are baking, prepare the sauces. In a small bowl, whisk together the ketchup and hot sauce. Taste and add more hot sauce if desired.
In another small bowl, combine the mustard, honey, and bourbon. Whisk until smooth.
Notes
Keep the puff pastry chilled. For those flaky layers, the pastry needs to be as cold as possible! (While still being rollable.)Don't over-crowd the pan! The puff pastry will expand quite a bit and they will stick if the pigs are too close together. Aim for 1 1/2-2 inches apart.If you're serving a crowd, double or triple the recipe. You will just need to bake them in batches, but they're a great app for lots of friends or family!To make these in advance, store the rolled sausages in an airtight container in the fridge or freezer. Before baking, brush each sausage with egg wash, and sprinkle with both the everything bagel seasoning and parmesan. Bake as normal. If you store them in the freezer, they may take an additional 5-10 minutes to bake.