For these pepperoni pigs in a blanket, cocktail franks are wrapped twice—first in a slice of pepperoni, and then in ready-to-bake crescent roll dough, and baked until deeply golden brown. Even a regular cocktail frank wrapped in pastry is a wonderful thing to eat, but the pepperoni adds lots of flavor and texture—those crispy edges elevate the experience even more.
Prep Time::30 mins
Cook Time::20 mins
Freeze Time::10 mins
Total Time:: 1 hr
Servings::24
Yield::48
Ingredients
1 (12 ounce) can ready-to-bake crescent roll dough
48 cocktail franks or other mini smoked sausages (about 1 pound)
48 thin slices pepperoni (about 4 ounces)
2 tablespoons melted butter
1 tablespoon sesame seeds
Directions
Line a sheet pan with parchment.
Separate crescent roll dough into 8 triangles, and place on the prepared sheet pan. Pop the pan into the freezer to firm up dough, about 10 minutes; it will be easier to cut and work with.
Start with the longest and straightest side of a dough triangle, and cut 3 strips about 1-inch wide using a pizza cutter or sharp knife; then cut each strip into approximately 2-inch lengths. To make 48 pigs in a blanket you’ll need to get 6 wrappable pieces from each triangle of dough. Press small end pieces and trimmings together as needed to create more 2-inch strips. If dough gets too warm and soft during the process, stop and return it to the freezer for a few minutes to firm up.
Preheat the oven to 425 degrees F (220 degrees C).
Wrap a cocktail frank with a piece of pepperoni, and place on one end of a dough strip. Roll up, finishing with the seam on the bottom. Repeat with remining ingredients.
Arrange pigs in a blanket on a parchment or silpat-lined baking sheet in a 6×8 pattern, leaving a small amount of space between them, for 48 total. Brush tops with melted butter, and sprinkle with sesame seeds.
Bake in the preheated oven until beautifully golden brown, 20 to 25 minutes.
Serve warm or room temperature with mustard or a mustard sauce. To make a quick mustard sauce, stir together equal parts mayonnaise and mustard.
John Mitzewich