Pigs in a Blanket: Mini hot dogs wrapped in flaky puff pastry, served with a sweet & tangy honey mustard dipping sauce! A perfect party appetizer!
Drain the mini hot dogs and pat them dry with paper towels.
Divide the puff pastry in half, wrap one half in plastic wrap and keep in the refrigerator.
On a lightly floured surface, roll out the other half to a rectangle shape about 9 inches by 18 inches.
Trim away any uneven edges, then cut the pastry into 1 1/2-inch wide strips.
Place a mini hot dog at one end of a strip, and roll the pastry around it, allowing it to overlap slightly.
Trim off the excess pastry and seal the seam by brushing on a little water and pressing gently.
Place the unbaked pig in a blanket on a parchment-lined baking sheet with the seam side down.
Repeat with the remaining mini hot dogs and pastry.
Chill the unbaked pigs in a blanket in the freezer for 20 minutes minimum, or overnight.
Bake in a preheated 400-degree F oven for 25 to 35 minutes, or until puffed and golden.
Serve with honey mustard dipping sauce.
Place the flour and salt in a large bowl and whisk to combine.
Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
Stir in the cold water until a thick, shaggy dough forms.
Gather the dough into a ball, flatten it into a disk shape, and wrap in plastic wrap.
Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
Fold the dough in thirds, like a letter.
Turn 90 degrees, roll, and fold again.
Repeat about 4 more times, wrap the dough in plastic wrap, and chill for 1 hour or overnight.
Stir the mayonnaise, honey, and mustard together until combined.
Transfer to a serving bowl and dust with paprika for garnish.
For more info on the puff pastry, click here: Easy Homemade Puff Pastry.