This classic hors d’oeuvre has been an MM staple for quite some time. The crowd pleasing dish can be made in advance, easily doubled or tripled for large gatherings, and freezes like a dream. We’ve also been privy to ship these to friends in need via FedEx Cold Shipping for a fun surprise.

PIGS IN A BLANKET

36 hors d’oeuvres, can be frozen

• 1 package frozen puff pastry, thawed (2 sheets)
• 12 hot dogs of your choice
• 1 extra large egg
• Dijon mustard
• Whole grain mustard
• 1 tablespoon freshly ground parmigiano reggiano
• Black sesame seeds

Preheat oven to 400 degrees.

Defrost package of puff pastry in the refrigerator until thawed, about 6 hours. In a small bowl, lightly beat egg with a splash of water to make egg wash. Unfold 1 piece of puff pastry onto a lightly floured board horizontally. Cut the puff pastry into 6 equal rectangles and separate.

Working one rectangle at a time, brush half of the length of the rectangle closer to you with Dijon, and the length further from you with the egg wash. Place a hot dog on the Dijon covered portion and roll the hot dog with puff pastry until it is covered, with the egg wash sealing the edge. Gently press to secure the seam, which should be facing down.

Repeat the process with all the rectangles. Brush logs with more egg wash and sprinkle generously with black sesame seeds. Cut each log on the diagonal into thirds, and place onto a parchment lined baking sheet. Freeze, uncovered, for an hour to set. At this point, you can transfer to a freezer bag and keep frozen for future use for up to 3 months.

To cook the pigs in a blanket, place the pigs an inch apart on a parchment lined sheet tray. Cook in the oven for 25-28 minutes until golden brown. Let cool for a few minutes, stick with toothpicks and plate.

While they cook, in a medium bowl mix 1/3 cup mayonnaise with ¼ cup of Dijon mustard and a ¼ cup of whole grain mustard. Add the parmigiano and transfer to a serving bowl.