Description
These Teenie Weenies are a fancy twist on pigs-in-a-blanket! Juicy cocktail hot dogs wrapped in flaky puff pastry, topped with crispy pancetta, and served with a creamy mustard dip. Perfect for parties, game days, or holiday gatherings!
Ingredients
Scale
- 1 package (14 oz) Hillshire Farm Little Smokies
- 1 package (17.3 oz) puff pastry, thawed
- 2 eggs
- ¼ cup Parmesan cheese, grated
- 4 oz pancetta, diced and fried
For the Creamy Mustard Dip:
- ⅓ cup Dijon mustard
- ½ cup sour cream
- 1 tbsp honey
- Dash of kosher salt
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Roll out puff pastry and cut into rectangles.
- Wrap each Little Smokie in pastry and seal edges.
- Brush with egg wash, sprinkle with pancetta, and bake for 20-25 minutes.
- Mix mustard dip ingredients in a bowl and serve with warm Teenie Weenies.
Notes
- Thaw puff pastry fully before using to avoid cracks.
- Work quickly to keep the pastry cold and flaky.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American