# What You Need:
→ Pigs in a Blanket
01 - 1 package (14 oz) cocktail sausages or mini hot dogs, approximately 32 pieces
02 - 1 sheet thawed puff pastry, approximately 10 x 10 inches
03 - 1 large egg
04 - 1 tablespoon water
05 - 1 tablespoon sesame seeds or poppy seeds, optional
→ Mustard Dip
06 - 1/4 cup Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon mayonnaise
09 - 1 teaspoon apple cider vinegar
10 - Pinch of cayenne pepper, optional
# How-to Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Unfold thawed puff pastry on a lightly floured surface and cut into 32 equal strips approximately 1/2 inch wide.
02 - Pat sausages dry with paper towels. Wrap each sausage with one strip of puff pastry, pressing the seam firmly to seal and ensure pastry adheres during baking.
03 - Place all wrapped sausages seam-side down on the prepared baking sheet in a single layer, spacing them evenly.
04 - Whisk together egg and water in a small bowl. Brush each pastry-wrapped sausage thoroughly with egg wash. Sprinkle sesame or poppy seeds over top if desired.
05 - Bake for 13 to 15 minutes until puffed and golden brown. Monitor closely to prevent over-browning.
06 - While sausages bake, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth and fully combined.
07 - Transfer warm pigs in a blanket to a serving platter. Serve immediately with mustard dip on the side.
