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Ingredients
- All-purpose flour, for surface
- 2 sheets puff pastry (about 1 pound), preferably all-butter
- Honey Dijon mustard
- 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
- 1 large egg, beaten
Directions
- On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares.
- Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg.
- Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg.
- Cut each at an angle into thirds.
- Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
- Preheat oven to 400 degrees.
- Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets.
- Bake until pastry is puffed and golden brown, about 25 minutes.
- Serve warm with mustard and ketchup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 63g | |
| Calories 113 | |
| Calories from Fat 44 | 39% |
| Total Fat 4.9g | 6% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 70mg | 3% |
| Potassium 73mg | 2% |
| Total Carbs 11.92g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 11.88g | 8% |
| Protein 6.24g | 10% |
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