Serves 8 to 10 (makes 32 pieces) | Active Time 30 minutes
Total Time 1¼ hours
1 (9½ by 9-inch) sheet puff pastry, thawed
1 large egg, beaten with 1 tablespoon water
32 cocktail franks, patted dry
¼ cup grated Parmesan cheese
2 teaspoons Everything Bagel Seasoning
½ teaspoon pepper
Mustard Sauce
⅓ cup yellow mustard
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
1 tablespoon ketchup
½ teaspoon Worcestershire sauce
½ teaspoon hot sauce
¼ teaspoon pepper
Head Start
Thaw frozen pastry for 1 day in refrigerator or 30 minutes to 1 hour on counter. Refrigerate shaped pigs for up to 1 day before baking.
Perfect Pair
Add Beet-Pickled Eggs and Moroccan-Style Carrot Salad with Harissa and Feta .
WHY THIS RECIPE WORKS For a sophisticated yet simple version of the retro-campy childhood classic, we use puff pastry. It has a flakier texture than the more typical refrigerated crescent roll dough but is equally easy to use. We unroll the puff pastry sheet, slice it into 32 equal strips, and roll a little cocktail frank in each strip. Then we place the strips on a parchment-lined baking sheet, with a little space between them to allow for the inevitable puffing. Next, we brush each li’l piggy with egg wash and sprinkle on grated Parmesan cheese for a savory punch. A sprinkle of Everything Bagel Seasoning adds textural and visual interest. While the pigs bake, we stir together a pantry-friendly mustard dipping sauce. One 10- to 13-ounce package of cocktail franks usually contains 32 franks. This recipe can be easily doubled; bake the pigs in blankets on two separate sheets, one sheet at a time.

1 For the pigs Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Unfold puff pastry on lightly floured counter and roll into 12 by 9-inch rectangle with short side parallel to edge of counter, flouring top of dough as needed to prevent sticking.

2 Using pizza wheel or chef’s knife, trim dough to 12 by 8-inchrectangle. Cut dough lengthwise into eight 1-inch strips. Cut dough crosswise at three 3-inch intervals. (You should have thirty-two 3 by 1-inch dough strips.)

3 Lightly brush 1 row of dough strips with egg wash. Roll 1 frank in each dough strip and transfer bundle, seam side down, to prepared sheet. Repeat with remaining dough strips and franks, spacing bundles ½ inch apart.

4 Combine Parmesan, bagel seasoning, and pepper in bowl. Working with a few bundles at a time, brush tops with egg wash and sprinkle with Parmesan mixture. Bake until pastry is golden brown, about 23 minutes.

5 For the mustard sauce Meanwhile, whisk all ingredients together in bowl.

6 Let pigs cool on sheet for 10 minutes. Serve with mustard sauce.