PIGS IN A PUFF PASTRY BLANKET

Pigs In a Puff Pastry Blanket image

Provided by @MakeItYours

Number Of Ingredients 7

1 pound package frozen puff pastry, I use Pepperidge Farms
Flour, for dusting
1 egg, beaten
8 uncooked jumbo all-beef kosher hot dogs or chicken sausage, cut in half lengthwise
2 tablespoons smokey or grainy mustard
Small handful herbs such as thyme, marjoram or chopped rosemary
Kosher salt

Steps:

Preheat oven to 400° F.
Defrost puff pastry according to package instructions. Roll the pastry out on a floured counter to a rectangle of about 19" x 12". Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections down to 16 rectangles total.
Spread a small amount of mustard on top ⅓ of each pastry rectangle. Lay a half of a hot dog or sausage on the mustard and sprinkle with herb of choice. Brush the other end of the rectangle with a little of the beaten egg and roll the sausage up in the pastry, sealing the ends. Put the sausage rolls in the refrigerator for 15-20 minutes for the pastry to chill.
Remove from the refrigerator and prick the tops with a fork, brush with the rest of the beaten egg, sprinkle with kosher salt and bake in the oven for 25 to 30 minutes, or until the pastry has turned a golden brown and looks crisp. Remove from the oven and serve warm or at room temperature with more mustard.
inspired by Lorraine Pascale