Pigs in a Blanket with Black Pepper Pastry

Jen Pelka of San Francisco’s The Riddler loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard and fresh black pepper before rolling up with the hot dogs and baking.

INGREDIENTS

• Canola oil, for greasing
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons packed light brown sugar
• 1 tablespoon honey
• 1/4 cup Dijon mustard
• One 12- to 14-ounce sheet of thawed frozen all-butter puff pastry
• Flaky sea salt
• Coarsely ground black pepper
• 4 long (about 8 inch) hot dogs, cut into thirds
• 1 egg beaten with 1 tablespoon milk

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 375°. Lightly oil a large baking sheet. In a small saucepan, melt the butter with the sugar and honey over moderate heat. Remove from the heat and whisk in the Dijon until smooth. Let the glaze cool completely.
2. On a lightly floured work surface, unfold the puff pastry and roll out to a 12-inch square. Cut the dough in half, then cut each half into 6 triangles. Brush 1 triangle with the glaze and season with coarsely ground black pepper. Put 1 piece of hot dog on the wide end of the triangle, then loosely roll up. Put the pig in a blanket seam side down on the prepared baking sheet. Repeat with the remaining triangles, glaze and hot dogs. Brush the pigs in a blanket with the egg wash and sprinkle with flaky sea salt and coarsely ground black pepper. Refrigerate for 15 minutes.
3. Bake the pigs in a blanket for 30 to 35 minutes, until puffed and golden; rotate the baking sheet halfway through baking. Serve hot.

MAKE AHEAD

The unbaked pigs in a blanket can be refrigerated overnight.

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