Wednesday, March 3, 2010


 What is it about pigs in a blanket?  Whether you are attending a black tie event or backyard picnic, a tray of these delectable little morsels will have everyone shamelessly lining up for a nibble, throwing their protein shake and morning Pilates class out the window. Its the ultimate old-school hors d'oeuvre and so simple to make. I like to use puff pastry-the rich, buttery pastry is the perfect foil for a spicy hot dog.  Serve a tray with tarragon infused Dijon mustard sauce and you have a delicious tidbit worthy of a little Oscar night party.

Pigs In A Blanket
1 puff pastry sheet, thawed
6 all beef hot dogs

mustard sauce:
4 tablespoons of Dijon mustard
1 tablespoon fresh tarragon, chopped
1 tablespoon heavy cream
mix all ingredients together and serve along with hot dogs.

Preheat the oven to 400 degrees.
Cut the hot dogs into 4 equal pieces.  Cut the pastry dough into six equal strips and then cut the strips into four equal pieces.  Place a hot dog on top of each dough piece and roll it up. Make sure the dough ends are pinched shut and place the hot dogs on a baking sheet with seam sides down.  Place the cookie sheet in the top half of the oven and bake for about 15 minutes until golden and puffy. Remove from the oven and let cool for 5 minutes. Serve with mustard dipping sauce.


Kathleen said...

Hi HH,
Saw your comment over at Stephanie's.
I live in Southampton...Stop over and poke around my blog when you have a minute..

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