EVERYTHING-SPICED GAME-DAY SNACKS,
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.