Rosemary Dijon Pigs in a Blanket

Chef Ryan Wiebe

Servings

12 servings

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Modern American

Category

Appetizers/Snacks

We get it, I mean who doesn’t love cocktail wieners? WE love cocktail wieners. But we’re just ever-so-slightly elevating the classic Pigs in a Blanket by swapping out that canned wiener with your favorite sausage from your local butcher.  Puff pastry + your favorite sausage + our herbaceous Rosemanry Dijon Blend are now the best of buds. Pair these babies with a honey mustard sauce and you’re golden.

Rosemary Dijon Pigs in a Blanket

Ingredients

  • Your favorite sausage, already cooked or smoked
  • 1 package of puff pastry
  • Spiceology Rosemary Dijon, 2-3 Tbsp
  • Egg for egg wash
  • Honey Mustard or Hot Mustard for dipping

Directions

  1. Pre-heat oven to 425°F.

  2. Cut sausage into 2-3 inch pieces.
  3. Cut puff pastry into 12 equal pieces and sprinkle with Rosemary Dijon to cover
  4. Place sausage onto puff pastry, folding so the seam is on the bottom.
  5. Once all pieces are wrapped, brush with egg wash and place into the oven for 12-15 minutes or until golden brown and the puff pastry has risen.
  6. Let cool slightly and dig in!
Recipe Products
Blend

Rosemary Dijon Seasoning

Key Ingredients

Mustard, Tarragon Leaves, Dill Weed, Rosemary, White Vinegar Powder