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Super Bowl Treat: Pigskins in a Blanket

Jan Scott February 6, 2017
Pigskins_in_a_Blanket

In my opinion, piggies in a blanket are the ultimate party food and almost always one of the first things to disappear from the buffet table. They’€™re ideal for serving as a Super Bowl snack, or anytime you need a popular finger food to feed a crowd. A nostalgic favourite, these puff pastry-wrapped bundles never seem to go out of fashion, and delight guests of all ages, from the toddlers at the table to the adults who fondly feast on a beloved childhood favourite.

From a party hostess perspective, it’€™s impossible not to be impressed by the ease with which these come together, and the fact that they can be made in advance and frozen so there’€™s no work to do come party time. Simple pop them into the oven to bake, and put together bowls of assorted mustards and ketchup to serve as the casual dipping sauces.

To add a little football flare to this recipe, I like to use the mustard and ketchup to draw laces up the front of the puff pastry, turning the piggie part of the recipe into a pigskin. Touchdown!

Pigskin in a Blanket

Makes 48 pieces

You’€™ll Need:

  • All-purpose flour, for surface
  • 2 sheets all-butter frozen puff pastry dough
  • 12 all-beef hot dogs
  • Honey Dijon mustard
  • 1 large egg, beaten
  • Sesame seeds
  • Mustard and ketchup, for serving and writing


Prep and Cook

  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. On a lightly floured work surface, roll one piece of puff pastry dough into a 12 x 14-inch rectangle. Cut rectangle in half lengthwise, then cut each piece into three equal-sized squares for a total of six pastry pieces. Repeat with the remaining piece of pastry.
  3. Brush the lower half of each pastry rectangle with mustard. Roll each hot dog in one puff pastry piece, brushing the edge with a swipe of egg wash and pressing firmly to seal.
  4. Place hot dogs on prepared baking pan and brush with remaining egg wash. Sprinkle with sesame seeds. Bake until puffed and golden, 20-23 minutes.
  5. Remove from oven and let cool 5 minutes before slicing each pastry-wrapped hot dog into 4 sections. Using the mustard and ketchup, draw laces on the front of the pastry to mimic those on a football. Serve warm with additional mustard and ketchup, if desired.

Good to Know:

  • To make ahead, follow the recipe through to step 3. Freeze unbaked, uncut pigs in blankets on a parchment-lined baking sheet until firm. Remove and slice each one into four pieces. Transfer to a freezer bag or freezer-safe lidded container and store in the freezer for up to one month.

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