Pigs In A Kimono Recipes

PIGS IN BLANKETS

Steps:

• On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
• Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

PIGS IN A KIMONO

Steps:

• Cut each hot dog in half (measuring about 2-1/2 inches).
• In a shallow dish, marinate hot dogs in teriyaki sauce for 30 minutes. Reserve teriyaki sauce for step 4.
• Preheat oven to 400 degrees F.
• Line a large shallow baking sheet with parchment paper.
• Fold each wonton wrap in half, lengthwise, measuring 1-5/8 x 3-1/2-inches. Wrap one folded wonton wrap around each hot dog half.
• Gently press the edges to seal.
• Lightly brush teriyaki sauce over the wonton wraps.
• Combine sesame seeds in a shallow dish.
• Lightly dip each wrapped hot dog into sesame seeds.
• Place wrapped hot dogs, 1-inch apart, seam side down, on baking sheet.
• Bake in preheated oven for 12 minutes or until wonton wraps are golden brown.
• Immediately transfer to cooling rack.
• Make sure to have plenty of that wonderful chinese hot mustard to dip these with.