There are just some classics that should always be on the menu around the holidays. For me, it’s pigs in a blanket.
However, just because they’re classics, doesn’t mean we can’t amp up the flavor in them. Enter: The Party Pigs.
First, let’s start with the “blanket”. I personally think puff pastry is best simply for the flaky texture and buttery taste. You can’t beat it. And although the puff pastry would be perfect on it’s own, using some more butter mixed with ranch seasoning doesn’t sound bad either, now does it?
Next, the dog itself. I changed it up and chose Hillshire Farm’s “Lit’l Smokies” smoked sausages. Using these elevates the flavor compared to just using a basic hot dog. Not only that, but the smokiness of the sausage pairs really well with the horseradish cheddar. The slight spiciness in the cheese is just the perfect amount of kick needed without overpowering the whole bite. Mouth watering yet?
The whole thing is topped with crispy onions for 1) more texture and 2) FLAVOR. Bound to be the most popular app at your holiday party, these little guys won’t disappoint. Promise.Print
Horseradish cheddar, crispy onions and ranch seasoning bring this classic appetizer to life. You’ll never look at pigs in the blanket the same again.
- 1 box (2 sheets) Pillsbury Puff pastry
- 1 package Hillshire Farm Lit’l Smokies smoked sausages
- 8 oz horseradish cheddar cheese, or any cheese that you have on hand plus a pinch of horseradish. If you are looking for more of a “wow” factor with a more gooey cheese to give you a nice cheese pull once you bite in, I recommend Gruyere or provolone
- 1 stick butter, melted
- 1/4 packet of Hidden Valley Buttermilk ranch seasoning
- 1 cup crispy onions
- Fresh Cracked pepper
- Preheat the oven to 375.
- Keeping the puff pastry sheets in thirds, cut 7 strips (giving you 21 strips once separated). Repeat with the second sheet of puff pastry.
- Cut the cheese into 42 pieces. If using a block of cheese, slice 21 strips and then cut each of those in half. If using shredded cheese, just split the cheese between the 42 puff pastry strips. Lay the cheese on top of the pastry.
- Season the top of the cheese with fresh cracked pepper.
- Lay 1 Lit’l smokie on top of the pepper.
- Roll up, pinch the seam together, and then place each seam side down on a parchment lined baking sheet.
- Melt the butter in a microwave safe bowl and mix in the ranch seasoning. Brush the tops of the party pigs with this mixture.
- Top each pig with a generous sprinkle of crispy onions.
- Bake for 12-15 minutes or until golden brown. Serve hot with grainy mustard.
- You can find the crispy onions where you would typically find croutons! I found garlic pepper ones, and you can save the rest of the bag for salads.
- Make these ahead of time and freeze! Just omit the crispy onion part, steps 7-9, until you actually bake them. You’ll need to add about 5-7 minutes of additional time if cooking from frozen.
Keywords: Pigs in the Blanket