PIGS IN A BLANKET INSPIRED BY THE OFFICE

For the Pigs in a Blanket

Preheat the oven to 400°F

Roll the puff dough out on a lightly-floured work surface.

If using cocktail franks, cut the puff dough into strips the width of the franks. Brush the pastry strips with egg wash, then add one frank to the edge. Roll up the frank until the pastry overlaps itself by ¼ inch, then slice away the excess dough. Using a finger, seal the edge of the pastry.

If using full-sized sausages, cut the puff dough into strips the width of each full sized sausage. Roll the sausage until the pastry overlaps itself by ¼ inch, then slice away the excess dough. Using a finger, seal the edge of the pastry. Cut off each end of the sausage, then cut the rolled sausage into 1 ½ inch wide segments.

Repeat with the remaining franks/sausages and pastry, then transfer the rolled pigs to a parchment-lined sheet tray.

Brush the blanketed piggies with more beaten egg, then sprinkle with the topping of choice.

Bake the pigs in blankets until puffed and golden brown, about 18-20 minutes. Make sure to rotate the pan halfway through baking for even browning.

Serve with your choice of dipping sauce. Alternatively, create a piggie board using sliced cheese, cornichons, pickled peppers, and dipping sauces of choice.