Pigskins in a Blanket

Real Simple
Pigskins in a BlanketRecipe

Photo: Quentin Bacon

Using puff pastry instead of crescent roll dough to wrap up the sausages adds a great deal of richness and flavor. And replacing the pig in this version of pigs in a blanket is fully-cooked chicken sausage.

Makes 8 servings


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1 12-ounce package fully cooked chicken sausage
1 8-ounce sheet frozen puff pastry, thawed
1/3 cup whole-grain mustard


Heat oven to 400° F.

Cut the sausages in quarters lengthwise, then in half crosswise.

Cut the puff pastry into strips 3 inches long and 1 inch wide. Roll the sausage pieces in the pastry strips and transfer to a parchment-lined baking sheet.

Bake until puffed and golden brown, 15 to 20 minutes.

Transfer to a platter and serve with the mustard for dipping.

Created date

December 2007