Pigs in a Blanket

Pigs in a Blanket

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Do-It-Yourself

Pigs in a Blanket

Martha Stewart Kitchen Divider A do-it-yourself kit with miniature uncured all-beef franks and light, flaky all-butter puff pastry
Martha Stewart Kitchen Product Tip

Martha's Tips

Martha Stewart Kitchen Divider

Easy to make kit allows you to customize with your favorite ingredients like grated cheese or caramelized onions. Roll them up and embellish with sesame seeds or flaked sea salt

Label Information

Martha Stewart Kitchen - Nutrition Facts

Ingredients

PUFF PASTRY (ENRICHED WHEAT FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID] WATER, BUTTER [PASTEURIZED CREAM], SALT), UNCURED BEEF HOT DOG NO NITRATES OR NITRITES ADDED EXCEPT FOR NATURALLY OCCURRING IN SEA SALT AND CELERY POWDER (BEEF, WATER, CONTAINS LESS THAN 2% OF THE FOLLOWING: SEA SALT, HONEY, NATURAL SPICES, CELERY POWDER, EVAPORATED CANE SYRUP, NATURAL FLAVORINGS, PAPRIKA, SALT).

Contains: MILK, WHEAT.

Conventional Oven
Cooking Directions

Remove puff pastry package from freezer 15 minutes prior to starting

  1. PREHEAT oven to 400°F for 10 minutes.
  2. REMOVE puff pastry from packaging. When pliable enough cut puff pastry into 2×2 inch squares.
  3. WRAP each dog in puff pastry. Place the mini dog at one corner and roll the puff pastry to the opposite corner.
  4. PLACE on baking sheet seam side down.
  5. BAKE for 20-24 minutes or until golden brown.
  6. LET STAND a few minutes before serving.

For food safety and best product quality cook to an internal temperature of 165°F.

DO NOT MICROWAVE OR COOK IN A TOASTER OVEN. COOK THOROUGHLY.