Make These Mummified Pigs in Halloween Blankets
Football season is in full swing, and it just happens to coincide with Halloween, so some deliciously morbid, generic snacks are in order. Save your regular pigs in blankets for later and make some Halloween slime mummy pigs instead.
I love little smokes wrapped in crescent dough as much as any other girl, but there are better versions of these two ingredients available: in particular, sausages or smoked sausages, which you usually reserve for a roll (but are fine also hot -dogs in full growth). ) wrapped in strips of puff pastry. (Plus, serving Mommy’s Pigs in October gives you enough time away from the classics that you’ll miss them again in time for the playoffs.)
The benefit of using full sausages – besides the fact that they taste incredible – is that you can wrap the dough around the entire link first and then cut the sausage into inch-long pieces. This will simplify the mummy-making process and reduce the time it takes to individually pack 40 miniature hot dogs. This intimidating recipe has two main ingredients: frozen puff pastry and sausage links. (For extra garnish, I’ll tell you how to use some yellow mustard and pickle seasoning later.)
How to Make a Mummy Pig in a Halloween Blanket
Defrost the puff pastry in the refrigerator overnight, or elsewhere as directed on the package, and unfold the sheet. Puff pastry becomes soft and easy to crush if it gets too hot and you risk losing the leavening quality, so it should be flexible but cool to the touch when you use it.
Using a knife or pizza cutter, cut several thin long strips of dough about ¼ inch thick. If your sausages have a lot of moisture on them, it’s time to pat them dry with a paper towel to help the dough hold better. Lay out one piece of dough and put a sausage on one end. Press the end of the puff pastry against the sausage so that it sticks. Roll the sausage over the dough at a slight angle so that it wraps around diagonally. If you get to the end of the sausage and there is more dough attached to you, just pull it back and it will naturally be at the opposite angle.
To get the proper mummy look and make sure you’re getting enough tasty puff pastry in each bite, try to criss-cross enough strips along the length of the sausage so they overlap about three times, but you should still be able to see the sausage through the “mummy wraps”. “. If the dough seems a little loose, that’s okay, large gaps in the oven will shrink. Just be gentle with it and resist the urge to stretch it too hard, which will rob it of its puffing strength.
When the sausage is mummified, cut it into three to four pieces. Place them on a baking sheet lined with parchment and bake in a preheated 400°F oven for 12-15 minutes. The mummy pigs will swell and turn golden, ready to eat. They make sense even if they’re not decorated, but if you want to go the extra mile on Halloween, fill a piping bag with mustard or do the zipper bag trick . Squeeze small yellow eyes of mustard between the pastry wrappers. To make small pupils, use nigella seeds, black sesame seeds, or any other small edible item in a contrasting color. Serve with cucumber slime sauce.