Pigs in a blanket aren’t just for kids! Dijon and Camembert transform this children’s favorite into a version that’s perfect for grown-ups. —Crystal Schlueter, Northglenn, Colorado
Little Pigs in a Hammock
Watch How to Make Little Pigs in a Hammock
Little Pigs in a Hammock
Prep Time
15 min
Cook Time
15 min
Yield
1-1/2 dozen
Ingredients
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 3 tablespoons seedless raspberry jam
- 1 tablespoon Dijon mustard
- 1 round (8 ounces) Camembert cheese
- 18 miniature smoked sausages
- 1 large egg
- 1 tablespoon water
Directions
- Preheat oven to 425°. Unfold puff pastry. Cut each pastry into 9 squares. Cut each square into 2 triangles. In a small bowl, mix jam and mustard; spread over triangles. Cut cheese in half crosswise; cut each half into 9 wedges.
- Top each triangle with a cheese piece and a sausage. Fold pastry over sausage and cheese; press to seal. Place on a parchment-lined baking sheet. In a small bowl, whisk egg with water. Brush over pastries. Bake until golden brown, 15-17 minutes.
Nutrition Facts
1 appetizer: 211 calories, 13g fat (5g saturated fat), 25mg cholesterol, 312mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 6g protein.
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