# What You'll Need:
→ Pigs in a Blanket
01 - 1 package (14 oz) cocktail sausages or mini hot dogs, approximately 32 pieces
02 - 1 sheet puff pastry (10 x 10 inches), thawed
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
# Directions:
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, each approximately 1/2 inch wide.
02 - Pat sausages dry with paper towels. Wrap each sausage with one pastry strip, pressing the seam firmly to seal. Place wrapped sausages seam-side down on the prepared baking sheet.
03 - Whisk together egg and water in a small bowl. Brush each pastry-wrapped sausage with the egg wash mixture. Sprinkle with sesame or poppy seeds if desired.
04 - Bake for 13 to 15 minutes until pastry is puffed and golden brown.
05 - While sausages bake, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth and well combined.
06 - Remove from oven and serve pigs in a blanket warm alongside the mustard dip for dipping.
