Pigs In a Blanket Puff Pastry
Baked little hotdog sausages in golden puff pastry, with a savory filling flavored with spicy mustard and horseradish.
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Servings: 4 dozen
Ingredients
- 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
- ¼ cup cold water
- 48 smoked cocktail frankfurters also called "Lil Smokies"
Instructions
- 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.
Notes
Feel free to experiment with your cream cheese filling. You can add different herbs or even a little BBQ sauce.