Gourmet Pigs In A Blanket

I remember eating pigs in a blanket at every party I went to growing up. They were little Vienna sausages wrapped up in a crescent roll with plain yellow mustard for a dipping sauce. This is my “gourmet” version of a classic—it uses puff pastry dough, chicken sausage and a honey Dijon mustard along with some Everything Seasoning (because it makes everything better!)

Ingredients:

• Puff Pastry Sheets (find in freezer section at grocery store)
• Honey Dijon Mustard
• 4-5 Chicken Sausages (fully cooked, I went with a Chipotle flavor)
• 1 Egg
• Everything Seasoning
• Flour, for dusting

Directions:

Step 1: Preheat oven to 375 degrees Fahrenheit

Step 2: Spread some flour on your surface, roll out the puff pastry dough to a 12×12 square. Then cut into 4 even squares.

Step 3: Lightly brush the lower half of each square with the mustard. Then center the sausage on the mustard. Lightly brush egg on the top half of each square.

Step 4: Tightly roll the sausages in the pastry, making sure to press the seams tightly to seal. Brush the top with egg and then sprinkle the seasoning heavily on top.

Step 5: Slice each roll on a diagonal into 4 pieces. Then place the pieces on a cookie sheet and place in freezer for 15 minutes.

Step 6: Heat oven to 400 degrees Fahrenheit, remove the piggies from the freezer and cook for 25 minutes until starts to brown.

Step 7: Serve with a side of that honey Dijon mustard.