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Cookie Magazine

Pig-in-a-Blanket Lollipops

By Rebecca Miller French

4.2

(3)

Recipe information

  • Yield

    Makes 24 pops

Ingredients

1 egg yolk
24 mini hot dogs or sausages
Puff-pastry sheets, defrosted
24 skewers

Preparation

  1. Step 1

    1. Preheat oven to 375°F.

    Step 2

    2. In a bowl, beat the egg yolk with a little bit of water.

    Step 3

    3. Cut the hot dogs in half diagonally.

    Step 4

    4. Cut the puff pastry into 1/2-inch strips. Cross them to make an "x" and wrap them around the hot dogs to create a lattice pattern.

    Step 5

    5. Place the wrapped hot dogs on a cookie sheet and brush them with the beaten egg yolk.

    Step 6

    6. Bake until golden, 15 to 25 minutes. Remove from oven, push a stick into each hot dog, and serve warm with mustard or ketchup for dipping.

TagsSkewerSausageMeatPuff PastrySnackStarterNut FreeQuickEasy5 Ingredients or FewerBakingSuper BowlCookie Magazine
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