Puff Pastry Pigs In A Blanket with Creamy Dijon Sauce
These easy Puff Pastry Pigs In A Blanket with Creamy Dijon Sauce are an upgrade to the classic 'pigs in a blanket'. Breakfast sausage rolled in puff pastry dough and served with a creamy sauce, these rolls are moist and FULL of flavor! They will always be one of my all time FAVORITE appetizers to serve at parties!
117.3 oz. BoxFrozen Puff Pastry Sheets((two sheets))
26.4 oz. BoxesBreakfast Sausage Links((20 Links))
Creamy Dijon Sauce
1CupSour Cream Instruction
1Tsp.Horseradish((more or less as desired))
Salt and Pepper to taste
Add all ingredients to make creamy dijon sauce and split sauce in half. (One half will be used to brush the dough!)
Open defrosted puff pastry sheet and brush the sheet entirely with the sauce. (Make sure you defrost your puff pastry in the fridge or it will be gummy.)
Line up your sausage links along the bottom of the dough and roll until the sausage is covered. Cut lengthwise to form one log. Then cut log into bite sized pieces. (See photos!)
Repeat once more with remaining dough. Use an extra dough to roll a few more out. (I was able to get 15 per sheet of puff pastry.) Repeat with other sheet of dough and line your rolls onto a baking sheet SEAM SIDE DOWN! No need to grease your sheet.
Scramble your egg and brush the tops of each bite with the egg. If you do not have a brush, try dipping a crumpled paper towel in the egg and dabbing the rolls.
Bake on the middle to upper rack at 400 degrees F for about 20 minutes or until golden brown.