A slight fancy pig in a blanket. You can’t eat just one and you don’t miss the cheese. These are super simple to make, oh so satisfying & even better they are just as delicious room temperature.
Scallion Pigs in a Blanket – Serves 10-12
*adapted from eatchofood.com
- 12 hot dogs – I like HEB beef brisket hotdogs – but use anything you like
- 1 box frozen puff pastry – 2 sheets – thawed
- 6 green onions chopped (green parts only)
- flour for dusting countertop
- 1 teaspoon sesame oil
- 1 egg
- sesame seeds – black and white
Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.
In a cast iron skillet (or any saute pan) sear your hot dogs to get some color on them. Set aside to cool and then cut in 1/2 so you have 24 total.
Sprinkle counter with a little flour and unfold 1 sheet of puff pastry dough. Scatter 1/2 of the green onions on top of the dough and with a rolling pin lightly press them in. Don’t go crazy, you do not want to roll the dough out very much. Just enough to press them in. Cut into 12 strips with a pizza cutter or knife. Repeat with second sheet of puff pastry.
Take a hot dog and wrap it in a strip of scallion puff pastry. Place the wrapped hot dog on a parchment paper lines baking sheet. Repeat with remaining hot dogs. Pop them in the fridge or freezer for 15 minutes to give them a quick chill.
Whisk egg with sesame oil and brush the tops of all the dogs with egg wash. Sprinkle with sesame seeds. Bake for 15-18 minutes until golden brown.
Remove from oven and allow to cool. I like to serve with a hot/sweet mustard.
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