Honey Mustard Kielbasa Pigs-in-a-Blanket
Pigs-in-a-blanket is a quirky meal that holds a lot of childhood nostalgia for many of us. This Honey Mustard Kielbasa Pigs-in-a-Blanket recipe makes that classic food into something that any adult will enjoy. This recipe swaps out the hot dogs for a smoky kielbasa wrapped in flaky puff pastry and served alongside a spicy honey mustard sauce. This fun dish will make a delightful lunch, dinner, or party appetizer. Biting into these Honey Mustard Kielbasa Pigs-in-a-Blanket is sure to put a smile on your face.
Makes8 pigs-in-a-blanket
Preparation Time40 min
Cooking Time35 min
Ingredients
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tablespoon water
- 2 tablespoons all-purpose flour
- 2 tablespoons honey mustard
- 16 ounces turkey or beef kielbasa, cut into 8 pieces
For an exceptionally easy dinner idea, try this Honey Mustard Crusted Salmon. It's a healthy meal that combines baked salmon and roasted vegetables onto a single sheet pan. Salmon always makes great seafood recipes because the taste isn't too overpowering. Your whole family will love the mustard and bread crumbs that coat each fillet of salmon. This is a perfect recipe to cook during the week because it's ready to eat in only 30 minutes. Clean up is also extremely easy! This is a definite stress-free salmon recipe.Honey Mustard Crusted Salmon
Instructions
Tip: Recipe may be doubled.
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Set the pastry sheet out to thaw. Heat the oven to 375°F. Beat the the egg and water in a small bowl with a fork or whisk.
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Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 13 x 9-inch rectangle. Brush the pastry with the honey mustard. Cut the pastry into 8 (about 4 1/2 x 3-inch) rectangles.
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Place 1 piece kielbasa on the long edge of each pastry rectangle. Brush the edges with the egg mixture. Roll the pastry around the kielbasa and press the seams and pinch the edges to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
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Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes. Serve whole or cut crosswise into thick slices. Serve with additional honey mustard for dipping.
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