44
cocktail-size smoked link sausages (from a 1-lb package)
1/2
cup creamy Dijon mustard
1
tablespoon dried oregano leaves
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Steps
1
Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper.
2
On work surface, roll dough sheet out to 14x11-inch rectangle. Cut vertically to make two 11x7-inch rectangles. Cut crosswise into total of 44 (7x1/2-inch) strips. Pat sausages dry with paper towels.
3
Wrap 1 strip of dough around each sausage to look like a little mummy; press firmly at each end to secure. Place on cookie sheet 2 inches apart for even browning.
4
Bake 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, mix mustard and oregano. Serve sausages warm with mustard dip.
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Instead of using a refrigerated flaky dough sheet for this Halloween pigs in a blanket recipe, try rolling these little weenies in puff pastry.
Short on time? Skip making the dip and serve your Halloween pigs in a blanket with ketchup and/or regular mustard.
Try making a larger version of these spooky pigs in a blanket with hot dogs.
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Nutrition Facts
Serving Size:1 Serving (1 wrapped sausage and 1 teaspoon dip)
