This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us a delicious twist on the traditional "Pigs in a Blanket." They're a perfect appetizer to serve to holiday guests.
1 package frozen Pepperidge Farms puff pastry, thawed
4 4-oz fully cooked Italian sausages
1 egg, beaten with 1 tsp water
whole grain Dijon mustard
1/2 cup Gruyere cheese, thinly sliced or grated
Pre-heat oven to 400˚F
Lightly flour a cutting board and lay out a sheet of the puff pastry. Roll the dough out just enough to form a square. Cut dough into four equal squares, then cut each square, corner to corner to form four triangles. Repeat with second pastry sheet. You should now have 32 triangles all similar in size and shape. Set aside and keep cold.
Cut each sausage in half lengthwise, then cut all in half crosswise. This will give you 32 pieces of sausage. Set aside.
On a clean work surface, lay out four or five pieces of pastry at a time with pointed end pointing away from you. Place a piece of the sausage crosswise on the end closest to you and top with a tsp. of cheese. Roll up the sausage, sealing with a little egg wash where the pastry overlaps. Repeat until all the “Pigs” are rolled up. Brush the tops lightly with egg wash and bake in pre-heated oven until puffed and golden brown, about 12 minutes.
Serve hot with whole grain mustard on the side.