Unsuspecting Pigs in Blankets

The Snacking Dead, p. 135

6 hot dogs

All-purpose flour, for dusting

1 sheet frozen puff pastry, thawed (about 8 ounces)

1 large egg

1 tablespoon water

2 tablespoons poppy seeds

2 tablespoons finely chopped bread and butter pickles

2 tablespoons finely chopped dill pickles

Mustard, for serving

Ketchup, for serving

This little food chopper I found at a garage sale at some point is perfect for stuff like this

Poke hot dogs several times with the tip of a knife.

On a lightly floured work surface, roll the puff pastry into a 15-by-11-inch rectangle. Cut lengthwise into three 5-inch-wide strips. Cut each strip in half crosswise so you have 6 pieces of puff.

In a small bowl, beat together the egg and water. Line baking sheets with parchment paper or a nonstick baking mat. Place a hot dog on the narrow end of one piece of pastry. 

I don't know why we call this dish a pig in a blanket, but I suppose that's better than something more literal like "rolled up hot dogs."

Brush the tops of puff pastry with the egg wash and sprinkle with poppy seeds if using. Transfer to refrigerator and let chill for 15 minutes.

Preheat oven to 450F. Bake the hot dogs until the pastry is puffed and golden, about 20 minutes.

In a small bowl combine the bread and butter pickles and the dill pickles. Carefully split the puff pastry along one side of each of the pigs in blankets and top with the pickle relish. Serve with mustard and ketchup.

I discovered too late that I was out of parchment paper so I just had to spray and pray. (It worked!)

My Rating: 4/5 "These were satisfying in part because they were attractive. I was proud of myself for making something that looked nice, particularly with the poppyseeds. In the end it's a hot dog with relish, which isn't the most innovative thing in the world in my mind. My husband, on the other hand, adores hot dogs and thought this was amazing."