Fancy Pig in the Blankets
 
Prep time
Cook time
Total time
 
Serves: 15 mini dogs
Ingredients
  • ½ package (1 sheet) of puff pastry, thawed
  • 1 egg whisked with 2 tsp. water
  • 1 tbsp. melted butter
  • 1 package of hot dogs (5 dogs), I used True Story Organic uncured
  • 1 tbsp. poppy seeds or sesame seeds to sprinkle on top (optional)
  • 4 tbsp. cheese, any type, I used Gruyere and Mexican
For the Jalapeno dipping sauce
  • ¼ cup mayonnaise
  • ⅛ cup stoneground yellow mustard
  • ½ jalapeno, seeded and diced
  • 1 clove garlic, minced
  • 1 tsp. fresh cilantro, minced
  • pinch of salt
Instructions
  1. Pre-heat oven to 400 degrees F. Line baking sheet with parchment paper.
  2. Cut hot dogs into thirds, about 1-2 inches, and set aside. Dust counter surface with a little bit of flour and lay out the pastry dough. Cut lengthwise along the already indented lines, and then cut again lengthwise to create 6 total strips. Then, cut them all in thirds. You should have 18 strips of pastry dough.
  3. Then, take each strip of phyllo dough, place a pinch of cheese on it, top with hot dog on the narrow end of the strip, and roll it up to close. Seal the edges closed with a brush of melted butter. Option here to place in the fridge for about 15-20 minutes, it will make the phyllo dough puff up more.
  4. Next, place all the mini dogs on the baking sheet, brush with egg wash, top with seeds if desired, and bake for 20 min. until golden brown.
  5. To make the dipping sauce, simply whisk together all ingredients and place in a bowl.
  6. Once the dogs are done, serve with the sauce. Enjoy!
Recipe by A Tasty Mess at https://atastymess.com/fancy-pig-in-the-blankets/