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Recipe Detail Page
Pigs-in-Blankets Wreath with Apricot Mustard
Holiday 2023
Pigs-in-blankets are a guaranteed hit at any holiday get-together—they’re nostalgic, kitschy and delicious. Here, they’re topped with poppy seeds, baked in a festive wreath shape and served with a sweet apricot mustard.
Serves 8 to 10
1 pkg (450 g) hot dogs (12 dogs approx. 38 g each)
1 box (450 g/2 sheets) pre-rolled puff pastry, thawed in fridge
1 egg, lightly beaten
2 tsp (10 mL) poppy seeds
1/2 cup (125 mL) grainy mustard
2 tbsp (30 mL) apricot jam
Rosemary sprigs to garnish
1. Preheat oven to 375°F (191°C).
2. Pat hot dogs dry with a paper towel and cut in half crosswise across their width. Set aside.
3. Cut pastry into 2-inch (5-cm) squares. Place one hot dog half in one pastry square on a diagonal from corner to corner. Press opposite corners around dog to create a “blanket.” Repeat with remaining dogs and pastry.
4. Line a baking sheet with parchment. Place 12 wrapped dogs on baking sheet in a ring. Place remaining wrapped dogs in spaces between dogs in inner ring. Brush with egg then sprinkle with poppy seeds. Bake until golden brown, about 35 minutes.
5. Using two people, carefully lift wreath off baking sheet and slide onto a serving platter. Mix mustard and jam in a small serving bowl and place in centre of wreath. Garnish with rosemary sprigs.
Serves 8 to 10
