Pigs in a Blanket with Puff Pastry
An appetizer that doesn’t require dipping because the creamy flavorful dip is on the inside! These FANCY type pigs in a blanket are wrapped in puff pastry as opposed to the usual canned dough. Horseradish, Dijon Mustard, Cream Cheese Chives and little smokies!
What is the Junior League?
It’s a women’s volunteer organization that has been around since 1901. There are various chapters in every state and local groups within each area. The Junior League are known for their compassion and commitment to community service. They also deserve some accolades for their publication of high quality cookbooks with lots of family recipes. I love them!
It was a mission of mine to have a JL cookbook from every SINGLE state. It’s like, Stamp Collecting, so fun!
Pretty Page from the Original Book
Some of the Ingredients
I hope you enjoy this easy appetizer recipe as much as we did. You can put your own spin on it too with different mix-ins to the cream cheese. We used a spicy ground mustard.
Pigs In a Blanket Puff Pastry
- 8 ounces cream cheese softened
- 2 tablespoons spicy or Dijon mustard
- 1 tablespoon ground prepared horseradish
- 1 Tablespoon chopped fresh chives
- 2 sheets Pepperidge Farms Puff Pastry room temperature
- 1 egg
- 1/4 cup cold water
- 48 smoked cocktail frankfurters also called "Lil Smokies"
- In a medium bowl, with mixer, beat the cream cheese, mustard and horseradish until smooth.
- With a spoon, Stir in the chives.
- Cut each pastry sheet into three even sections. Then cut each into 8 strips.
- In a small bowl, whisk the egg and water together.
- Brush or glaze the dough with some of the egg wash to lightly coat.
- Spread cream cheese filling equally on the pastry strips.
- Place the little dog on the cream cheese, roll and pinch to seal at ends.
- Brush with the egg wash again on the outside.
- Bake at 400 degrees for 12 minutes or until golden brown.
Thank you for finding this recipe Lanie! I had these at a party once and could not for the life of me figure out what was in them. We like horseradish too.