Chicago Sun-Times (Sunday)

EVERYTHING-SPICED GAME-DAY SNACKS,

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Whether you’re gathered around the TV for the big game or need a tasty nibble for movie night, these pastry-wrapped cocktail weenies from Parade chef Jon Ashton will be a hit.

EVERYTHING-SPICED PIGS WITH MUSTARD

Use any variety of mustard you like as the dipper with these—regular, spicy brown, whole grain, Dijon or honey mustard all work well here.

On a clean work surface, unfold 1 (9-inchsquare) sheet puff pastry (½ of 17.3-oz pkg), thawed. Roll into a 12-by-9-inch rectangle. Cut into 12 (12-by-1-inch) strips. Cut each strip into 3 equal pieces for a total of 36. Combine 1 large egg and 1 Tbsp water. Brush pastry with egg wash; top evenly with 2/3 cup grated cheddar cheese.

Working with 1 (12- to 14-oz) pkg miniature

smoked sausage links, top each piece of pastry with 1 sausage. Roll up; place seamside-down on 2 parchment-lined baking sheets. Brush pastry with egg wash. Sprinkle with ¼ cup everything seasoning (like McCormick Everything Bagel Seasoning). Refrigerat­e 15 minutes.

Preheat oven to 400°F. Bake sausages 25–30 minutes or until pastry is golden brown and crispy, switching baking sheets halfway through. Serve warm or at room temperatur­e with 1 cup mustard for dipping. Makes 36.

PIZZA PIGS WITH PESTO

These little one-bite pizzas will disappear in no time!

On a clean work surface, unfold 1 (9-inch-square) sheet puff pastry

(½ of 17.3-oz pkg), thawed. Roll into a 12-by-9-inch rectangle. Cut into 12 (12-by-1-inch) strips. Cut each strip into 3 equal pieces for a total of 36. Spread evenly with ¼ cup marinara or pizza sauce; top evenly with

2 /3 cup grated mozzarella cheese.

Working with 1 (12- to 14-oz) pkg miniature smoked sausage links, top each piece of pastry with 1 sausage. Roll up; place seam-side-down on 2 parchment-lined baking sheets. Combine 1 large egg and 1 Tbsp water. Brush pastry with egg wash. Refrigerat­e 15 minutes

Preheat oven to 400°F. Bake sausages 25–30 minutes or until pastry is golden brown and crispy, switching baking sheets halfway through. Serve warm or at room temperatur­e with 1 cup refrigerat­ed

pesto for dipping. Makes 36.

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