Jen Pelka of San Francisco’s The Riddler loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard and fresh black pepper before rolling up with the hot dogs and baking.Slideshow:More Easy Finger Food Recipes
Canola oil, for greasing
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons packed light brown sugar
1 tablespoon honey
1/4 cup Dijon mustard
One 12- to 14-ounce sheet of thawed frozen all-butter puff pastry
Flaky sea salt
Coarsely ground black pepper
4 long (about 8 inch) hot dogs, cut into thirds
1 egg beaten with 1 tablespoon milk
How to Make It
Preheat the oven to 375°. Lightly oil a large baking sheet. In a small saucepan, melt the butter with the sugar and honey over moderate heat. Remove from the heat and whisk in the Dijon until smooth. Let the glaze cool completely.
On a lightly floured work surface, unfold the puff pastry and roll out to a 12-inch square. Cut the dough in half, then cut each half into 6 triangles. Brush 1 triangle with the glaze and season with coarsely ground black pepper. Put 1 piece of hot dog on the wide end of the triangle, then loosely roll up. Put the pig in a blanket seam side down on the prepared baking sheet. Repeat with the remaining triangles, glaze and hot dogs. Brush the pigs in a blanket with the egg wash and sprinkle with flaky sea salt and coarsely ground black pepper. Refrigerate for 15 minutes.
Bake the pigs in a blanket for 30 to 35 minutes, until puffed and golden; rotate the baking sheet halfway through baking. Serve hot.
The unbaked pigs in a blanket can be refrigerated overnight.
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