Pigs in a Blanket

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These mini smokies wrapped in a puffy dough are the perfect bite-sized appetizer! Especially when they're served with a homemade barbecue sauce during the holidays!

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FOR THE PIGS IN A BLANKET

- 1 sheet puff pastry, thawed in the refrigerator overnight
- 1 package (approximately 30-35) miniature smokie-style hot dogs
- 4 ounces herbed goat cheese
- 1 egg, beaten
- sesame seeds for optional garnish

FOR THE DIPPING SAUCE

- 3/4 cup barbeque sauce
- 1/4 cup grape jam

FOR THE PIGS IN A BLANKET

Place thawed puff pastry on a lightly floured surface. Roll just enough to smooth out creases in pastry.

Using a cutting wheel, cut the sheet into 30 pieces, 3 X 10.

These can be filled with goat cheese for an optional upscale take on the classic or left plain. If using cheese, make a small cut (not all the way through) down the center of a smokie and fill with a small amount of cheese.

Working with one piece of pastry at a time, place a cheese-filled or plain smokie at one end and roll the pastry up. Pinch seam shut and place seam side down on a parchment-lined baking sheet. Continue spacing the prepared pieces two inches apart.

Once completed, these can be refrigerated, covered with plastic wrap, for up to one day, which makes them perfect for pre-party planning. Otherwise, chill for 30 minutes before proceeding.

Before baking, brush with beaten egg and sprinkle with sesame seeds.

Place in preheated 425 degree oven for 25-30 minutes, until puffed and golden brown.

FOR THE DIPPING SAUCE

While the pigs in a blanket are baking, prepare the sauce by combining the barbecue sauce and grape jam in a microwave-safe bowl.

Microwave at high power in one-minute increments, stirring until hot and combined.