I was talking to my friend Denice from work a few weeks ago about the Dunkin family Super Bowl party and how this year I wanted something quick, easy, yummy and fun to take. The very next day at work she had brought me a recipe for a spiffed up version of pigs in a blanket, she thought this was exactly what I was looking for. I took one look at the ease of the recipe and the flavor combination and I knew it would be a big hit. My husband and I just did a test run on them for dinner and they turned out fabulous, they are so easy, flaky, flavorful and downright delish!
1 Lbs. - Sweet Italian Sausage Links (Johnsonville)
1 - Sheet Puff Pastry (thawed)
1 - Egg
2 Tbs. - Mayonnaise
2 Tbs. - Dijjonaise
¼ C. - Apricot Pineapple Jelly
Cut the sausage links into 36 half- inch slices; brown the meat on both sides in a frying pan over medium high heat. No need to fully cook at this time, all you want is to get both sides a little crispy. Set aside on a plate to cool while you get the pastry ready, lay the pastry out on your work surface then break the egg into a small dish and brush the entire surface of the pastry. Using a mini cookie cutter (I used a star) cut out 36 shapes from the pastry. Place the meat onto a baking sheet and cover each one with a piece of pastry and secure in place with a tooth pick. Bake in a 400 degree oven for 18-20 minutes. While the piggies are baking mix the jelly, mayo and mustard in a small dish, these are good served hot, warm and room temp. Dip and enjoy!
Click here to Print Recipe...