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Pigskins in a Blanket

Photo: Quentin Bacon


Makes 8 servings

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.


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

How to Make It

  1. 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.