# 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
# How to make it:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Unfold the puff pastry on a lightly floured surface and cut into 32 equal strips, each approximately 1/2 inch wide.
03 - Pat the sausages dry with paper towels to remove excess moisture.
04 - Wrap each sausage with a strip of puff pastry, pressing the seam firmly to seal.
05 - Place wrapped sausages seam-side down on the prepared baking sheet in a single layer.
06 - Whisk the egg with water in a small bowl. Brush each pastry-wrapped sausage with the egg wash. If desired, sprinkle with sesame or poppy seeds.
07 - Bake for 13 to 15 minutes, or until puffed and golden brown.
08 - While baking, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth.
09 - Serve the pigs in a blanket warm with the mustard dip alongside.
