Bougie Pigs in a Blanket
Savory mini sausages layered on top of gooey melted smoked Gouda cheese and tangy cranberry sauce, enveloped in a flaky puff pastry, not only makes for a flavorful appetizer, but will also keep your guests asking for more.
Servings 9 people
Equipment
- Baking Sheet
- Pizza Cutter
Ingredients
- 1 sheet frozen puff pastry thawed
- 18 teaspoons cranberry sauce
- 1 round (8 oz.) smoked Gouda cheese
- 14 ounces mini smoked sausages
- 1 large egg
Instructions
- Set your oven to preheat to 425 °F. While the oven is heating, work on prepping the puff pastry and assembling the appetizer.
- Unfold the thawed puff pastry onto a baking sheet lined with parchment paper. Use a pizza cutter to cut the puff pastry into nine squares, and then cut eat square into two triangles. Making a total of 18 triangles.
- Dab a teaspoon of cranberry sauce in the center of each triangle.
- Cut the smoked Gouda cheese wheel into triangle wedges approximately a ¼ of an inch thick. Place a cheese wedge and a sausage on top of each puff pastry triangle.
- Fold the corners of the puff pastry over the sausage and press the corners together to seal.
- Whisk the egg in a small bowl and brush over the puff pastries
- Bake in the oven on the center rack for 15-18 minutes until the puff pastry is golden brown.
- Once done baking, allow the pigs in a blanket to cool for a few minutes before serving.