Parmesan Crusted Pigs in a Blanket
Makes 32 appetizers
1 package L'il Sausages
1 package frozen puff pastry, 2 sheets
1 egg
1/2 cup grated, Parmesan cheese
1/2 cup Dijon mustard
2 tablespoons honey
Directions
Preheat oven to 375 degrees F.
Prepare your baking sheets with a sheet of parchment paper to fit. Defrost the puff pastry according to the package directions. While the puff pastry is thawing, drain the sausages in a colander. You want the sausages to be dry.
Once the puff pastry is thawed, working with one piece of dough at a time, roll the pastry sheet out using a rolling pin until the pastry is approximately square in shape. Cut the pastry sheet into 16 pieces. Lay a sausage in the center of each piece. Pull up two opposite corners and pinch them together. Place the pigs in a blanket on the baking sheet about 2 inches apart. (They can be closer together if you plan to freeze now and bake later.)
Beat the egg with two teaspoons of water. Brush the egg wash over each pig in a blanket. Sprinkle generously with grated Parmesan cheese. Place the pan on the center rack of your preheated oven. Bake for 20-25 minutes, until crisp and golden brown. Cool slightly. Serve with honey mustard sauce.
To make the honey mustard sauce: mix 1/2 cup of Dijon mustard with two generous tablespoons of honey. Taste and add more honey if desired.
To freeze and serve later: Do not add the egg wash and Parmesan cheese. Freeze the pigs in a blanket on the baking sheet for several hours and then transfer to a plastic freezer bag. When ready to bake, place the pigs in a blanket on a parchment lined baking sheet. Brush with the egg wash and sprinkle with the Parmesan cheese. Bake as directed.