Pigs in a Blanket with Cranberry-Mustard Dipping Sauce

Photo: psfreeman

Rich, crispy puff pastry makes an elegant wrapper for cocktail franks, and the easy sauce of cranberry and Dijon mustard is a wonderful seasonal accompaniment. Recipe makes about 28 appetizers. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/3098.

Yield: 8 servings
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Recipe Time

Prep Time:
Cook Time:
Freeze: 10 Minutes


  • 1 14-ounce package(s) frozen puff pastry, thawed but very cold
  • All-purpose flour for rolling dough
  • 1 12-ounce package(s) (about 28) cocktail franks
  • 1 large egg whisked with 1 teaspoon water
  • 3/4 cup(s) prepared cranberry sauce
  • 1/4 cup(s) Dijon mustard


  1. Preheat oven to 400°F and line a baking sheet with parchment paper.

  2. Unwrap puff pastry and place on a well-floured surface. Pass a rolling pin over the pastry a few times to even out any bumps and make it just slightly thinner. Using a sharp knife or pizza wheel, cut into 3-inch-wide strips, then cut each strip into 1½-inch sections. You'll need 28 pieces. (You may not need all the pastry; you can refreeze what you don't use.) Wrap each cocktail frank in a strip, rolling it so just the tips of the franks stick out. Use your fingers to moisten the edge of the pastry with a little water and press gently to seal the edges. Place seam-side down on the baking sheet and freeze for 10 minutes.

  3. Remove the baking sheet from the freezer. Brush the tops of the pastry with egg whisked with water. Bake until dough is puffed and deeply browned, about 20 minutes.

  4. Meanwhile, combine cranberry sauce, mustard and 3 tablespoons water in a blender until very smooth. Serve the cocktail franks warm with the cranberry sauce on the side for dipping.

February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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