Pigs in a blanket are delicious puff pastries wrapped in grated cheddar cheese and pan-fried sausages, baked until golden brown.
1 tablespoon of vegetable oil
4 large hot dogs
2 sheets of puff pastry, defrosted and divided in half
1 cup white cheddar cheese, grated
1 large egg white, beaten for washing
1/4 cup butter, melted
1/2 teaspoon garlic salt
1 tablespoon parsley, chopped
Kosher salt, to taste
Preheat the oven to 400°F.
Heat the oil in a large skillet over medium-high heat, and burn the hot dogs until they are brown on all sides (3-4 minutes). (You can put them in the microwave if necessary).
Divide the puff pastry leaves in half, creating four leaves. Cover each one equally with 1/4 cup of grated cheese and then a hot dog.
Using a small amount of water, wet the edges of each sheet of puff pastry. Fold each sheet to enclose the hot dog and cheese.
Brush each puff pastry with washed egg on all sides.
Place the pastries on a parchment lined baking sheet, with the pocket seam facing down.
Bake for 15-20 minutes or until golden brown.
While the hot dogs are baking, mix the melted butter, garlic salt and parsley in a small bowl.
Brush each pocket of the hot dogs with the butter mixture, and cover each one with kosher salt, to taste.
Bake 5 more minutes and serve hot with your favorite sauce.