Cheesy Piggies
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 2 cups finely shredded cheddar cheese
- 1 (17 1/2 ounce) package frozen puff pastry, defrosted
- 1 teaspoon chili powder
- 1⁄4 cup yellow mustard
- 16 ounces cocktail franks or 16 ounces miniature smoked sausage
directions
- Line a baking sheet with a silicone liner, foil, or parchment paper.
- Sprinkle ½ cup of the cheese over your work surface and lay a sheet of the puff pastry over the cheese.
- Sprinkle ¼ teaspoon of chili powder on one side of the pastry and another ¼ teaspoon on the other side.
- Begin to roll out the puff pastry, sprinkling the work surface with another ½ cup of the cheese when you turn the pastry over.
- Roll the pastry into a 16 x 12 inch rectangle, then cut into 2 x 1 inch strips.
- Brush a thin layer of mustard down the center of each strip.
- Lay a frank across the dough on top of the mustard and roll up the pastry so the ends of the frank are sticking out.
- Place on the prepared baking sheet and repeat with the remaining franks, setting them 1 inch apart on the baking sheet, until you run out of pastry strips.
- Then roll out and cut the second pastry sheet in the same manner as the first and toll up the remaining franks.
- **Do-Ahead—at this point, you can cover and refrigerate for up to 24 hours or freeze on the baking sheet, then transfer to a zip-lock plastic bag and keep frozen for up to 6 weeks.
- Preheat oven to 400° (if necessary, line a baking sheet and place the pigs on it).
- Bake until the pastry is golden brown, 7-10 minutes or 10-12 minutes if frozen; serve hot.
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