If you're anything like me, game day is all about delicious food and fun with friends. And I have the perfect snack. Game Day Pigs in a Blanket are everyone's favorite. Mini hot dogs are wrapped in puff pastry along with sauerkraut, mustard and sprinkled with dried parsley and kosher salt. Once baked, they are crisp, flavorful, and irresistible. I promise if you make these, you will score a touchdown!
Ingredients for Game Day Pigs in a Blanket:
1 - 12 ounce package of mini hot dogs - I used Little Goodies
1 box puff pastry, I used Pepperidge Farm
1 egg + 1 tablespoon water lightly beaten
2 tablespoons + 1 teaspoon mustard, plus more for serving
1/2 cup drained sauerkraut
dried parsley
kosher salt
Time-Saving Tip: Assemble these Game Day Pigs in a Blanket and refrigerate for a few hours or freeze until ready to use.
Let's see what we need.
We're ready to cook.
Defrost the puff pastry according to the package directions. I was working with one sheet at a time, using a rolling pin roll sheet into a 9 x 12 rectangle. Cut into 1 1/2 inch strips and cut each strip in half. I ended up with 36 pieces and only used 28 pieces.
Set up a workstation with the hot dogs, pastry, mustard, and sauerkraut. Spread 1/4 teaspoon of mustard on each pastry strip, leaving a border. Place with about 1/2 teaspoon of sauerkraut. Brush each end of the strip farthest from you with the egg mixture.
Place a hot dog on the end of the strip closest to you and roll. Press gently to help the end brushed with egg seal the roll—place seam-side down on a parchment-lined sheet pan. Brush the top of the rolls with more of the egg mixture.
Sprinkle the tops with dried parsley and kosher salt. Chill for an hour. Transfer to a preheated 400-degree oven and bake until golden. This will take about 12-15 minutes.
They're ready! Game Day Pigs in a Blanket are so good and always a favorite. I like to serve these with lots of mustard. These are usually the first snack to disappear so always make more than you think you will need.
Enjoy!
Game Day Pigs in a Blanket:
1 - 12 ounce package of mini hot dogs - I used Little Goodies
1 box puff pastry, I used Pepperidge Farm
1 egg + 1 tablespoon water lightly beaten
2 tablespoons + 1 teaspoon mustard, plus more for serving
1/2 cup drained sauerkraut
dried parsley
kosher salt
Defrost the puff pastry according to the package directions. I was working with one sheet at a time, using a rolling pin roll sheet into a 9 x 12 rectangle. Cut into 1 1/2 inch strips and cut each strip in half. I ended up with 36 pieces and only used 28 pieces.
Set up a workstation with the hot dogs, pastry, mustard, and sauerkraut. Spread 1/4 teaspoon of mustard on each pastry strip, leaving a border. Place with about 1/2 teaspoon of sauerkraut. Brush each end of the strip farthest from you with the egg mixture.
Place a hot dog on the end of the strip closest to you and roll. Press gently to help the end brushed with egg seal the roll—place seam-side down on a parchment-lined sheet pan. Brush the top of the rolls with more of the egg mixture.
Sprinkle the tops with dried parsley and kosher salt. Chill for an hour. Transfer to a preheated 400-degree oven and bake until golden. This will take about 12-15 minutes.
Time-Saving Tip: Assemble these Game Day Pigs in a Blanket and refrigerate for a few hours or freeze until ready to use.
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