The Someday Cowgirl: Score Big with Spicy Pigs in a Blanket

Regardless of the winning team, you’ll be the MVP when you serve Spicy Pigs in a Blanket. Typically made with crescent roll dough, these little piggies get an upgrade to first class with a puff pastry crust. They’re golden brown, flaky and have just enough heat from the cheese and jalapeño slices. Give them an extra layer of flavor by dipping them in a tangy, whole-grain mustard. Go team!

Spicy Pigs in a Blanket

Makes 16 hors d’oeuvres

1 sheet frozen puff pastry, thawed

16 miniature cocktail sausages

2 slices pepper jack cheese, each cut into 8 pieces

16 jarred pickled jalapeño slices

4 tablespoons (½ stick) butter, melted

Whole grain mustard for serving

Cook’s note: if you’re not a pork fan, try making these with a kosher-style frank, made with chicken and beef such as Aaron’s Best.

Heat oven to 375 F.

Lay the puff pastry sheet flat and cut into four equal pieces. Then cut each piece into four strips.

Cut a slit across the top of a sausage. Fill it with a piece of cheese, lay a jalapeño slice on top, and place it at the end of one of the puff pastry strips. Roll it up snug. Lay it on a sheet pan and repeat to make the rest.

Brush the tops with melted butter. Bake until golden brown, 20 to 22 minutes.

Allow them to cool slightly, then serve with whole-grain mustard.

(Recipe adapted from Ree Drummond, The New Frontier, 2019)

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