Pigs-in-a-Blanket with Puff Party and Parmesan Cheese
|Parmesan Crusted Pigs in a Blanket|
You can prepare these pigs in a blanket in advance and freeze them so they'll be ready whenever you need a quick go to appetizer. Just brush them with a little egg wash and sprinkle the Parmesan cheese on each before you pop them in the oven. Don't forget the honey mustard sauce. You can make your own or use a prepared honey mustard sauce you like.
|Pigs-in-a-Blanket Ready to Bake|
Makes 32 appetizers
- 1 package little smokies sausages
- 1 package frozen puff pastry, 2 sheets
- 1 egg
- 1/2 cup grated, Parmesan cheese
- 1/2 cup Dijon mustard
- 2 tablespoons honey
Preheat oven to 375 degrees F.
Prepare your baking sheets with a sheet of parchment paper to fit. Defrost the puff pastry according to the package directions. While the puff pastry is thawing, drain the little smokies sausages in a colander. You want the sausages to be dry.
Once the puff pastry is thawed, working with one piece of dough at a time, roll the pastry sheet out using a rolling pin until the pastry is approximately square in shape. Cut the pastry sheet into 16 pieces. Lay a sausage in the center of each piece. Pull up two opposite corners and pinch them together. Place the pigs in a blanket on the baking sheet about 2 inches apart. (They can be closer together if you plan to freeze now and bake later.)
|Preparing Pigs in a Blanket|
|Pigs in a Blanket|
To freeze and serve later: Do not add the egg wash and Parmesan cheese. Freeze the pigs in a blanket on the baking sheet for several hours and then transfer to a plastic freezer bag. When ready to bake, place the pigs in a blanket on a parchment lined baking sheet. Brush with the egg wash and sprinkle with the Parmesan cheese. Bake as directed.
Shared on Meal Plan Monday and Metamorphosis Monday.
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