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Roll the puff pastry on a lightly floured kitchen counter and prick it with a fork. If you are using crescent roll dough, pinch the seams to seal. Using a pizza cutter, slice the pastry into triangles. Wrap each cocktail sausage in a piece of puff pastry or crescent roll.
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On a lightly floured surface, unroll crescent sheets and tear where perforated. Cut each triangle into 3 smaller triangles. Step 2 Place 1 cocktail weiner on thick side of each triangle, then.
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Prep. Preheat the oven to 400º F. Line a baking sheet with parchment paper. Set aside. Remove the crescent rolls from the package and separate the triangles at the perforations. Use a sharp knife and cut the triangles into three smaller triangles. Melt the butter and stir in the Stone House Seasoning. Assemble.
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Instructions. Preheat oven to 375°F. Divide the dough into equal size pieces that are large enough to wrap up each wiener snugly. Place a cocktail wiener on the edge of the dough and roll it tightly. Place pigs in a blanket on a lined baking sheet. Brush them with egg wash and sprinkle sesame seeds.
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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.
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Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Roll out the crescent rolls into one sheet, placing 2 triangles together by pinching the seams to make a square. Using a pizza cutter or sharp knife, cut each rectangle into 6 strips. Wrap each strip around each hot dog, leaving a little.
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Place one cocktail sausage aligned with the wide end of each triangle. Roll up the sausage to form a small crescent roll surrounding the sausage. Place prepared "pigs in a blanket" on the prepared baking sheet. Brush the tops of each roll with melted butter and top with a sprinkle of flaked/coarse salt, if desired.
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Prepare the blankets: Spread out the puff pastry, and roll the puff pastry into a 12-inch square. Then, use a pizza cutter or long knife to cut 12 pieces of pastry dough. Step 4. Spread the mustard: Use a spoon or small pastry brush to spread a bit of Dijon mustard on each of the 12 pieces of pastry.
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Step. 1 Preheat the oven to 375°F. Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into 3 equal skinny triangles. Step. 2 Place 1 cocktail sausage on the wide base of 1 skinny triangle.
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Preheat the oven to 375°F. Line a large circular baking dish or pizza pan with parchment paper and set aside. Roll out the tubes of crescent roll dough onto a cutting board. Brush the dough with mustard. If you are using perforated crescent dough, cut each triangle into 4 pieces.
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Place a piece of hot dog on top. Roll up and place on prepared baking sheet. Bake for 12 minutes until golden brown and cheese has melted. While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter.
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Preheat the oven to 375°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper. Using a paring knife, make a few small cuts into the casing of each cocktail sausage to prevent them from splitting in the oven. In a small bowl, whisk the eggs yolks with 1 teaspoon of water.
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Whisk the egg and water together in a small bowl. Brush the tops of each sausage roll with the egg wash. Bake until the dough is puffed and golden brown, 12 to 15 minutes. Stir together the mayo and Sriracha in a small bowl until well combined. Serve the pigs in a blanket while warm, with the dipping sauce on the side.
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Instructions. Preheat your oven to 425 degrees Fahrenheit. Butter the inside of 24 pig cavities in 2 silicone molds using melted butter, reserving 2 tablespoons of the melted butter to put into the pancake batter. In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
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The result is a pig in a blanket with a unique lattice-work look. Or, if you love the springtime flower shape, take a square of puff pastry and use a fork to press into the edges of the dough. Then, make cuts roughly one inch apart into the sides.
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Preheat the oven to 400° and have ready a sheet pan lined with a silicone baking mat or parchment paper. Pat the sausages dry using paper towels and with the tines of a fork, poke two sets of holes in all of the cocktail sausages. Set aside until ready to use. Whisk together flour, baking powder, sugar, and salt.
