January 16, 2016 | AUTHOR: Emily Sarah Downs

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.