Cocktail hot dogs in Puff Pastry with Pancetta and Creamy Mustard Dip
Prep Time20 minutesmins
Active Time20 minutesmins
Total Time40 minutesmins
Course: Appetizer
Cuisine: American
Keyword: 'cock'tail, cocktail hotdogs, lil smokies, mini hot dogs, mini hotdogs in puff pastry, pancetta, Pigs in a blanket, puff pastry and mini hotdog
Yield: 48
Author: Max E Schlong
Materials
Teenie Weenie Ingredients
114 oz PackageHillshire Farm Lil Smokies
117.3 oz PackagePepperidge Farm Puff Pastry
2Eggs
¼cupFresh Parmesan
4ozDiced Pancetta
Creamy Mustard Dip
⅓cupDijon Mustard
½cupSour Cream
1TbspHoney
DashKosher Salt
Instructions
Prepare Baking Sauce
Crack eggs in small bowl and whip
Add Cheese
Stir well
Prepare Pancetta
Fry Pancetta on medium heat for about 10 minutes, or until crispy. Drain
Prepare Weenies
Prepare a baking pan with parchment paper or cooking spray
Preheat oven to 375 degrees
Lay out 1 sheet of Puff pastry
Cut pastry along the seams to make 3 pieces
With a pastry brush, paint the puff pastry strips with the baking sauce
Cut each strip down the middle, and then 4 equal cuts across (8 pieces per strip)
Wrap
Roll a mini hot dog in each puff pastry piece, Pinch the pieces together, and score with a fork.
Place seam-side-down on a baking tray
Brush the top of each roll with additional baking sauce
Place pieces of Pancetta on top of the wrapped hot dogs
Repeat the hot dog/pastry wrapping process with second envelope of puff pastry
Bake
Place the tray in the oven for approximately 20 minutes at 375 or until the rolls are golden brown