08/17/2016

Pigs in a Blanket

 Ok y’all, as you can see, this is not your average pigs in a blanket recipe! It’s kind of an adult version using smoked kielbasa, mustard and puffed pastry with a poppy seed topping. This yummy snack is great for game day, an afternoon snack, a cocktail party or tailgating.
Pigs in a Blanket
I know that whenever someone says they are bringing “pigs in a blanket” to a party, it conjures up fond memories of a childhood favorite dish. Cute little pieces of hot dogs wrapped in crescent rolls and baked to perfection. Don’t get me wrong, I still love those tasty bites but it was time to put a new twist on this classic recipe. My version comes together so quickly and is much easier to make ~ no wrapping each little piece, just slice and bake. You can change up this recipe by adding spicy or honey mustard then using sesame seeds instead of poppy. Really though, and I’m speaking the truth here…what’s not to love about a hot dog wrapped in warm bread!

Pigs in a Blanket
Pigs in a Blanket
1 sheet of puffed pastry – thawed
1 link of polish kielbasa ( I used smoked turkey)
3 tablespoons dijon mustard
1 tablespoon mayonnaise
1 large egg – beaten
1 tablespoon poppy seeds
  • Heat oven to 400 degrees. Line a baking pan with parchment. Set aside
  • On a lightly floured service, roll out puffed pastry, removing all fold lines. Cut in half on lengthwise.
  • Mix together mustard and mayonnaise. Brush both pieces of pasty with mixture.
  • Cut sausage into 2 pieces and place in the middle of puffed pastry. Gently roll pastry around sausage and pinch end to seal. Brush puffed pastry with egg and sprinkle on poppy seeds. Cut roll on a slight diagonal into 1.5 inch pieces. Place on parchment and bake in oven for 15 to 20 minutes until golden brown on outside.
  • Remove from oven and serve with mustard or ketchup.
A Southern Soul | Pigs in a Blanket
Need more ideas for tailgating? Try these great recipes…
Salad For A Crowd
Pizza Rolls
Oven Fried Chicken
Crock Pot Little Smokies
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Comments

  1. Love the recipes but love the blogs that go with them even more. You remind me of the women that were not only instructive but loving in my past; my two grandmothers, and my mother who passed at 45 when I was 19 and only just married. I’m now 64, our six children are all grown and married (I only have one that lives close), and you have brought back ‘home’ to me.

    • Oh my goodness, Melinda, this is one of best compliments I’ve ever gotten. Thank you so much for sharing your thoughts with me. I love what A Southern Soul has become and I have made so many new friends through my little spot “on the web.” I hope you’ll stop by again and let me know how you like what’s going on.
      Have a wonderful day!
      XO,
      ~Donya

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