My daughter and I went to a cooking class at William Sonoma today. They have free "technique classes" each Sunday morning before the store opens. Today's topic was "Game Day Fare". With the Super Bowl next week, I knew that this was one class I could not miss!
One of the great foods that we were shown how to cook (and more importantly sampled!) was a grown-up version of "Pigs in a Blanket". It will be perfect to serve at a tailgate party or of course, a Super Bowl Party!
Chicken Apple Pigs in a Blanket
Small amount of flour for dusting
1 frozen puff pastry sheet, thawed (we used Pepperidge Farm)
2 tbs whole-grain mustard (we used Dijon, but would use a Stone Ground if I had it)
1/2 cup grated cheddar cheese
3 links chicken apple sausage, quartered lengthwise and halfed cross-wise
1 egg beaten with 1 tsp. water
Preheat oven to 375 degrees.
- On a lightly floured surface, roll out one sheet of puff pastry into a rectangle. Cut into four strips lengthwise and, then into three sections crosswise to create twelve rectangles.
- Spread 1/4 tsp mustard on each rectangle and sprinkle with 1 tsp cheese. (When my daughter made these she didn't measure the cheese, just sprinkled liberally.)
- Place a piece of sausage on the base of a triangle and roll the pastry around it. Place on a baking sheet. Brush the tops of the pastries with the egg wash.
4. Cook for 13- 15 minutes until the sausage is fully cooked.
Serve with additional mustard if desired.
When searching the internet for more information about this recipe I actually found out that William Sonoma will mail "Breakfast Pigs in a Blanket", which are very similar to this recipe, to you already prepared. You can order them here or simply make your own -it's more fun! There are several similar recipes, some with different varieties of mustard (maple-dijon mustard!), caramelized onions and even maple syrup. This recipe can certainly be customized for your preferences.
We also learned about an amazing Blue Cheese Dip to serve with chips or veggies! I will share that delicious recipe with you later in the week.
Thanks for stopping by today!