Separate each of the triangles gently, placing them apart on the parchment. Open the can of crescent dough and roll it out carefully on a clean counter or a piece of parchment paper. If you mak e this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.Get started by preheating your Air Fryer to 350F for 3 minutes, or according to your manufacturers instructions. More Easy Appetizers Your Guests Will Love But honestly, they’re delish all on their lonesome. I top my puffs with a sprinkle of crackly flaked herbed salt, but poppy seeds or sesame seeds would add an extra dose of flavorful crunch to serve with another round of flavored mustard. I use all-beef kosher hot dogs for what I think is the best flavor, but I’ve also made these rolls with sausages, and really adore my apple chicken sausage version. While I generally keep a package of puff pastry in the freezer for times just like this, a fresh pack of pastry will produce the best puff, so be sure to check your expiration date. Thawed puff pastry from the freezer aisle is one of the secrets to these quick-to-make-and-bake appetizers nobody can resist. Give it a whirl if you’ve never made pigs in a blanket like this before. Technically, yes, but the star of this recipe is the puff pastry. If you try this out and it works for you, please leave me a comment below! Can I Make These with Crescent Rolls? I’ve never left these mini pigs in a blanket in the fridge for longer then 20 minutes, but you should be fine to let them chill overnight and then bake them off the next day. Bake until the puff pastry turns golden brown. Just before baking these pigs in a blanket, brush them all over with egg wash and sprinkle with kosher salt. Seal the ends of the pastry with an egg wash, then pop the dogs into the fridge for 15 or so minutes to give the pastry time to chill. All these dogs need is a slather of dijon or grainy mustard before rolling them up in the puff pastry with a scattering of fresh herbs such as thyme, rosemary, or marjoram. No need for ketchup, pickle relish, onions or kraut. If you’ve ever made this classic party appetizer before, you already know the ingredients list is minimal. To make these mini pigs in a blanket, you’ll need:ĭefrost the puff pastry, then roll it out into a large rectangle. They’re just as appreciated at an elegant dinner party as a brawling Super Bowl party.Īnd one of the best parts about them is they’re a puff pastry appetizer that’s easy to make on the run for a haute and hot diggity dog. The uptown way to eat a hot dog is a bit more refined when they’re wrapped in buttery, flaky pastry dough to create a delicately puffed built-in bun. That’s the downtown way to eat a hot dog. Slather those puppies with a truck load of pickle relish, a drizzle of ketchup and mustard, and then pop them into a soft, buttery bun and this girl is in heaven. I’ve always loved ’em, and I always will. I for one am a bona fide hot dog aficionado. But when you wrap these little hot dogs in flaky puff pastry, this appetizer heads to whole new heights of deliciousness. Everyone loves the simple bite of pigs in a blanket enveloped in a bread dough.
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