Pigs in a blanket are one of the most coveted hors d’ouvres at any party, and they’re one of the easiest to make, too! Thankfully Brooklyn Hot Dog Company makes their dogs a little thinner than your average pup, making them even easier to wrap! Grab a jar of your favorite dipping sauce – we like Anarchy in a Jar’s Beer Mustard,  Sunny Bang’s Probiotic Hot Sauce, and Sir Kensingtons Spiced Ketchup, and roll away!

Brooklyn’s Own Pigs in a Blanket

1 package Brooklyn Hot Dogs, any flavor
1 egg
1 14-ounce package Dufour frozen puff pastry, thawed until cold and just firm
1 T poppy seeds or grated parmigiano reggiano

Preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside.

In a small bowl, whisk egg together with 1 tablespoon water to make an egg wash. Slice each hot dog into 4 even pieces, lengthwise. Cut puff pastry into about 24 triangles, each roughly 1 1/2 inches wide and 4 inches tall. Working with one at a time, arrange a cocktail frank across the wide end of a triangle of puff pastry and roll up snugly, sealing it with a dab of egg wash; transfer to baking sheet. (If puff pastry becomes too soft, chill it for 15 minutes.)

Brush the top of each wrapped cocktail frank with egg wash and sprinkle with poppy seeds or cheese. Bake until puffed and golden brown, 30 to 35 minutes.