Homemade Pigs in a Blanket
Everyone's favorite appetizer gets a homemade makeover with puff pastry. These pigs in a blanket are mouthwatering good and easy to make. Double the recipe to make sure you don't run out!
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1
package
Pepperidge Farm Puff Pastry, defrosted
Defrost overnight in fridge
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1
package
Hebrew National or Nathan's Beef Franks
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Nathan's Deli Style Mustard
or other deli style mustard
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Preheat oven to 375. Line baking sheet with parchment paper.
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Roll out one sheet of puff pastry and keep other in fridge until ready to use. Place two franks side by side, horizontally, on puff pastry. Roll pastry to cover the franks and make sure the puff pastry is well tucked under the franks. Cut off excess pastry.
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Cut the wrapped hot dogs into 3 inch pieces. You will get about 3 pieces per hot dog, depending upon the size of your franks. Place each piece on the baking sheet, about 2 inches apart.
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Repeat with remaining hot dogs, using additional puff pastry as needed.
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Bake for 30 minutes or until puffed and golden brown. Serve with deli mustard (and watch them disappear!)