Mini-Dogs in Blankies

prepared by and photo by Emily Doscher

A crowd pleaser for both young and old.  “Homemade” pigs-in-blankets.  Making from scratch leaves room to use the hotdogs of your choice. Don’t forget the mustard!

Size: one (or more if you use more hotdogs...)

Ingredients:
Hot dog(s)
1/2 17.3 oz package frozen puff pastry (1 sheet), thawed
One beaten egg
Mustard

Directions:

Wrap a hot dog with dough, cut to fit, and adhere seam with beaten egg.  Refrigerate for 20 minutes.  Brush with egg.  Slice into bite-size pieces.  Transfer to a baking sheet, and bake at 400F until golden, about 15 minutes.  Serve with mustard.


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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