Pigs in Roy’s Blankie

These tiny hot dogs are wrapped in buttery puff pastry dough, and just like Roy, they are impossible to resist. You can simply buy miniature cocktail doggies and premade puff pastry dough to make this recipe easy-peasy! Roy might have brought a blankie to the break-the-curse ceremony, but you’ll be the star of the show when you bring this popular appetizer.

MAKES 30 PIECES

Pigs in a Blankie

• All-purpose flour, for dusting
• 1 sheet puff pastry, defrosted
• 30 cocktail franks (14-ounce package)
• 1 egg plus 1 tablespoon water, beaten
• 2 tablespoons poppy seeds or sesame seeds (optional)

Mustard Dipping Sauce

• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice
• Pinch of salt

Equipment

• Rolling pin
• Parchment-lined half baking sheet
• Pastry brush

1. Make the pigs in a blankie: Set an oven rack in the middle position and preheat the oven to 400ºF.
2. Dust a clean work surface with flour. Unroll the sheet of puff pastry into a 10 × 10-inch square.
3. Cut the square into 3 equal rectangles, each about 3⅓ inches in width.
4. Divide each rectangle into 10 tiny strips, each about 1 × 3⅓ inches. There should be 30 small strips once finished. Wrap each cocktail frank with 1 strip of puff pastry and place them on the prepared baking sheet.
5. Brush each puff pastry with the egg mixture and then sprinkle the top with seeds.
6. Bake for 22 to 24 minutes, until the crust is golden brown.
7. Remove from the oven and let cool for 10 minutes.
8. Make the dipping sauce: Mix together the sauce ingredients in a small bowl. Serve immediately alongside the pigs in a blankie or chill until ready to use.
9. Store leftover pigs in a blankie in an airtight container in the fridge for up to 4 days. The dipping sauce will keep in an airtight container in the fridge for up to 1 week.