Filed under Appetizers
2 pounds (about 60) Hillshire Farm Lit'l Smokies
All-purpose flour, for work surface
1 box (17.5 oz.) frozen puff pastry, thawed
3 tablespoons poppy and/or sesame seeds (optional)
Ketchup and mustard, for serving
Preheat oven to 450 degrees. Spray baking sheets with non-stick cooking spray or line with parchment paper. On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14x11 inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long. In a small bowl, beat together egg and 1 tablespoon water; set aside. Place a Lit'l Smoky on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to seal the end, if needed. Transfer the wrapped smokies to the prepared baking sheets. Repeat process with remaining smokies and puff pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes. Transfer baking sheets to oven and bake until puffed and golden, 15-20 minutes. Let cool briefly before serving with mustard and ketchup.
I'm looking forward to the Super Bowl just so I have an excuse to make these little pigs in a blanket. I've tried many varieties, wrapped in different types of dough, but this puff pastry version is by far my favorite. I always include the poppy or sesame seeds, and usually make some of each. There are several varieties of Lit'l Smokies, so choose your favorite(s). These are perfect football watching snacks and always one of the first things to go at Super Bowl parties.
Who Dished It Up First
My friend Jackie brought these to our Super Bowl party one year. As soon as the party was over, I went online to search for the recipe. I found it at Martha Stewart.
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