The Best Pigs-In-A-Blanket Are Even Easier To Make Than Normal - Tasting Table

"The recipe involves placing hot dogs on a sheet tray, then draping puff pastry over each one and crimping down the edge with a fork. All you need is an egg wash ( or a brush with garlic butter for a more savory profile) for a golden finish, followed by 15 to 20 minutes in the oven. One they're cooked, flip them over and they're ready to serve"

"Not only are these upside-down hot dogs easier to make but, dare we say, more versatile as well. The square pastry cover will hold in more ingredients and seasonings than could ever be contained by rolled pastry alone. Laying down cheese before you add the sausage not only gives you a crispy base, but also helps glue the hot dog to the pastry."

Place hot dogs on a sheet tray, drape puff pastry over each one, and crimp the edges with a fork. Brush with egg wash or garlic butter, then bake 15–20 minutes until golden. After baking, flip each hot dog so the crisp bottom becomes a flat top ideal for ketchup, mustard, or other toppings. The square pastry cap holds more fillings and seasonings than rolled pastry, allowing cheese beneath the sausage for a crisp base and adhesion, or additions such as herbs, whole grain mustard, sautéed peppers, onions, or jalapeños for varied flavor profiles.

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