Trust me, these grown-up pigs in a blanket are guaranteed to be a hit at your next party! They’re the perfect quick and easy appetizer!
Oh hey there, December!
The holiday season is officially upon us! It’s now officially acceptable to listen to Christmas music (even though I’ve been doing this since October)! And it’s time to get ready for all those holiday parties!
What are you planning to bake this holiday season? This is my FAVORITE time of year to be in the kitchen, and I love picking which tasty treats to make and share with my loved ones. From cookie exchanges to festive cocktail parties, there are so many chances to whip up something delicious!
For your next holiday get-together, bring a batch (or two!) of a recipe that kids of all ages will love! These grown-up pigs in a blanket are a fun twist on a childhood favorite. Just swap biscuit dough and mini hot dogs for puff pastry, sliced ham, and cheddar cheese. The puff pastry gives them that little something extra! Grown-up pigs in a blanket are quick and easy to make and sure to be a crowd-pleaser.
P.S. Don’t forget the dijon mustard for dipping! Alex and I love Sir Kensington’s dijon mustard for it’s amazing flavor and clean label. (This is not sponsored, just sharing my honest opinion!)
Grown-Up Pigs in a Blanket
1-17 oz. package frozen puff pastry sheets (2 sheets)
1/2 lb. sliced deli ham
1/2 lb. cheddar cheese, thinly sliced
1 T water
dijon mustard, for serving
Defrost the puff pastry sheets according to the package instructions. Lay the puff pastry sheets out flat on a cutting board. Slice the sheet into 6 equal rectangles, then slice each rectangle diagonally to create two triangles. You should have 24 triangles after both puff pastry sheets are sliced.
Preheat oven to 400°F. Lay small slices of ham and cheese onto each triangle. Starting with the short edge of each triangle, roll up the dough with the ham and cheese inside. Place the rolled up pastries on a parchment-lined baking sheet with the loose end down to keep the roll up sealed.
In a small bowl, whisk together the egg and water. Brush the egg mixture over the top of each pastry.
Bake for 15 minutes or until the pastry is golden brown. Serve the grown-up pigs in a blanket hot from the oven with dijon mustard.
P.P.S. Speaking of awesome party recipes, if you’re looking for the perfect cookie recipe for a cookie exchange be sure to check out my recipes for Gingerbread Snowflake Cookies, Molasses Cookies, and Chai Spice Pie Crust Cookies!