Everything Bagel Pigs in Blankets

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It's time to elevate a classic finger food for your next gathering. These pigs in blankets are no longer for the kid's table. Instead of the traditional crescent dough "blanket", these little piggies are wrapped in puff pastry and rolled in a mixture of Parmesan cheese and my Homemade Everything Bagel Seasoning! 

The recipe calls for cocktail franks, but you can use any pre-cooked sausage you choose, like smoked sausage, chicken sausage, andouille sausage, kielbasa, or even hot dogs. If using full-size sausages, you will need to cut them into bite-sized pieces so the puff pastry strips can be rolled around them.  One key note on execution: Make sure you pat the franks or sausage bits dry. If they are wet, the pastry will not adhere well.

When I do not have homemade puff pastry on hand, I like to use Dufour brand. It is just so buttery and flaky and puffs to golden perfection.

The original recipe calls for a 9 x 9 1/2-inch sheet of pastry, which is one sheet from a Pepperidge Farm package, and that puff pastry works as well.  However, since I use Dufour, I have to make some adjustments because it comes as one 9 1/2 x 15-inch sheet of pastry. I cut it to size and continue with the recipe. What about the leftover pastry? I cut it into six 1-inch strips, brush it with the egg wash, and sprinkle with the seasoning mixture. Then, I give each strip a little twist and bake.  It's a nice option if you have any vegetarian guests.

This pigs-in-blanket recipe is wonderful for entertaining because they can be made the night before. Once the franks are wrapped in the pastry, place them on a parchment-lined baking sheet, cover them tightly with plastic wrap, and refrigerate. When ready to bake them the next day, proceed with the egg wash, roll them in the seasoning mixture, and bake until puffed and golden. 

They are delicious by themselves, but a little dip into a tangy mustard sauce with some heat makes you come back for more!

Need another super easy sausage appetizer that is a sure-fire winner? Try my Pomegranate Glazed Sausage Bits!

Printable Recipe

Everything Bagel Pigs in Blankets

Makes 32 pieces

For the Pigs

1 (9 x 9 1/2) sheet puff pastry, thawed (I use Dufour) *see my notes below*

1 extra large egg, beaten with 1 tablespoon of water

32 cocktail franks, patted dry

1/4 cup grated Parmesan cheese

1 Tablespoon Everything Bagel Seasoning

1/2 teaspoon freshly ground black pepper

For the Sauce

1/3 cup yellow mustard

1 Tablespoon cider vinegar

1 Tablespoon packed light brown sugar

1 Tablespoon ketchup

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco or other hot sauce

For the Pigs

Adjust oven rack to middle position and heat oven to 400° F. Line a rimmed baking sheet with parchment paper. Unfold the puff pastry on a lightly floured counter and roll it into a 12 by 9-inch rectangle with the short side parallel to the edge of the counter, flouring top of dough as needed.

Using a pastry wheel, pizza wheel or chef's knife, trim the dough to a 12 by 8-inch rectangle. Cut dough lengthwise into eight 1-inch strips. Cut dough crosswise at three 3-inch intervals. (You should have thirty-two 3 by 1-inch dough strips.)

Lightly brush 1 row of dough strips with egg wash. Roll one frank in each dough strip and transfer the bundle, seam side down, to the prepared sheet. Repeat with remaining dough strips and franks, spacing bundles ½ inch apart. (Unbaked pigs can be prepared, covered with plastic wrap, and refrigerated for up to 24 hours or frozen for up to 3 months.)

Combine Parmesan, bagel seasoning, and pepper in a shallow dish. Working with a few bundles at a time, brush the tops with egg wash and gently roll in the seasoning mixture. Bake until pastry is golden brown, about 23 minutes.

For the Mustard Sauce

Meanwhile, whisk all ingredients together in a bowl. 

 Let the pigs cool on the sheet for 10 minutes. Serve with mustard sauce. Enjoy!

*I use Dufour, so I have to make some adjustments because it comes as one 9 1/2 x 15-inch sheet of pastry. I cut it to a 9 x 9 1/2-inch size and continue with the recipe. What about the leftover pastry? I cut it into six 1-inch strips, brush it with the egg wash, and sprinkle with the seasoning mixture. Then, I give each strip a little twist and bake.  It's a nice option if you have any vegetarian guests.

Source: Adapted from Cook's Country, February/March 2021