Puff Pastry Pigs in a Blanket

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Create an easy yet fancy and delicious appetizer with cocktail weenies by making these three ingredient Roasted Garlic Cocktail Pups.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: American

Servings: servings

Author: Krissy Allori

Ingredients

2 heads garlic
1 tablespoon olive oil
12 ounces cocktail weiners aka mini hot dogs, lil' smokies, cocktail pups, etc.
16 ounces puff pastry 16 ounces equivalent to 2 sheets

Instructions

To roast the garlic, preheat oven to 400°F. Cut the end off the 2 heads garlic (leaving the root end in tact) and remove as much outer papery peel as you can. Drizzle with 1 tablespoon olive oil and roast in preheated oven until cloves begin to turn golden brown and are fragrant, about 20 minutes. Remove from oven and allow to cool. Once cool, remove the roasted garlic from the papery shell and smash the roasted garlic into a paste.
If frozen, allow 16 ounces puff pastry dough to defrost in the refrigerator. Unroll sheets. Cut into squares that are approximately 3x3 inches. You can make these squares bigger if you want fewer appetizers with more pastry, or cut them smaller if you want more. Totally up to you.
Add about a teaspoon of roasted garlic to the center of each square. Again, you can increase or decrease this amount based on how much garlic you have and how much you like it.
Using 12 ounces cocktail weiners, add one to each square. Fold over the corner of the dough and seal the corners by pressing them together. You can also wet your finger and use the moisture as a glue to help seal them together.
Bake in a 350°F preheated oven until golden brown, about 20 minutes. Serve warm with a good quality dipping mustard, if desired.

Notes

Serving suggestion based on one Pig in a Blanket

* I prefer TJ's cocktail pups because they are pure beef, no nitrate, no nitrate, and they taste really good. You can go with any old cocktail weenie or lil smokie if you prefer

Nutrition