Pigs in a Blanket
These mini smokies wrapped in a puffy dough are the perfect bite-sized appetizer! Especially when they're served with a homemade barbecue sauce during the holidays!
Servings: 30 mini smokies
Ingredients
For the pigs in a blanket
- 1 sheet puff pastry thawed in the refrigerator overnight
- 1 pkg miniature smokie-style hot dogs (approximately 30-35)
- 4 oz herbed goat cheese
- 1 large egg beaten
- sesame seeds to garnish
For the dipping sauce
- ¾ cup barbecue sauce
- ¼ cup grape jam
Instructions
For the pigs in a blanket
- Place thawed puff pastry on a lightly floured surface. Roll just enough to smooth out creases in pastry.1 sheet puff pastry
- Using a cutting wheel, cut the sheet into 30 pieces, 3x10.
- These can be filled with goat cheese for an optional upscale take on the classic or left plain. If using cheese, make a small cut (not all the way through) down the center of a smokie and fill with a small amount of cheese.4 oz herbed goat cheese
- Working with one piece of pastry at a time, place a cheese-filled or plain smokie at one end and roll the pastry up. Pinch seam shut and place seam side down on a parchment-lined baking sheet. Continue spacing the prepared pieces two inches apart.1 pkg miniature smokie-style hot dogs (approximately 30-35)
- Once completed, these can be refrigerated, covered with plastic wrap, for up to one day, which makes them perfect for pre-party planning. Otherwise, chill for 30 minutes before proceeding.
- Before baking, brush with beaten egg and sprinkle with sesame seeds.1 large egg, sesame seeds
- Place in preheated 425°F oven for 25-30 minutes, until puffed and golden brown.
For the dipping sauce
- While the pigs in a blanket are baking, prepare the sauce by combining the barbecue sauce and grape jam in a microwave-safe bowl.¾ cup barbecue sauce, ¼ cup grape jam
- Microwave at high power in one-minute increments, stirring until hot and combined.
Video
Nutrition
Serving: 1mini smokie | Calories: 115kcal