Holiday Pigs in a Blanket
Delightful bites of cocktail sausages wrapped in flaky pastry, perfect for any festive gathering.
Ingrédients
Main Ingredients
- 1 package Cocktail sausages (about 12-15 sausages)
- 1 sheet Puff pastry or crescent roll dough (store-bought or homemade)
- 1 large Egg (beaten, for egg wash)
Optional Ingredients
- to taste Garlic powder, onion powder, or your choice of herbs For seasoning
- to taste Sesame seeds or poppy seeds For sprinkles on top
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out your puff pastry or crescent roll dough to about ¼ inch thick.
- Slice the dough into strips, each around 1 inch wide.
- Wrap each sausage fully with a dough strip, ensuring no spaces are left.
- Arrange the wrapped sausages on a baking sheet lined with parchment paper.
- Using a pastry brush, generously brush the top of each wrapped sausage with the beaten egg.
Baking
- Bake in the preheated oven for 15-20 minutes until golden brown and puffed.
Serving
- Allow to cool for a minute before serving warm with optional dips or toppings.
Notes
Store in an airtight container for 3-4 days in the refrigerator. For freezing, flash freeze before baking and store in a freezer bag for up to 2 months.