Hors d'oeuvre pigs-in-blankets

 
                       Hors D'oeuvre Pigs-In-Blankets
 
 Recipe By     : Cooking Live Show #CL8920
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      sheet         (1/2 pound) frozen puff pastry -- available in
    most
                         -- major
                         supermarkets
    2      dozen         cocktail frankfurters
    2      large         eggs
                         sesame seeds
                         caraway seeds
                         poppy seeds
                         cumin seeds
                         dried onion flakes
                         orange-mustard glaze variation:
      1/2  cup           orange juice
    2      tablespoons   sherry
    2      tablespoons   brown sugar
    1      tablespoon    spicy brown mustard
                         spicy cheese variation:
                         grated parmesan
                         cayenne
 
 Thaw the puff pastry according to package directions.
 
 Preheat the oven to 375 degrees F.
 
 Rinse and pat the frankfurters dry. In a small bowl lightly beat
 together the eggs.
 
 On a lightly floured surface roll out the puff pastry to a rectangle
 measuring 12- by 10-inches and an 1/8-inch thickness. With a sharp
 knife or pizza cutter cut the rectangle into twelve 2- by 5-inch
 rectangles. Then cut each rectangle in half on the diagonal to form 24
 triangles.
 
 Variation 1: Place a frankfurter at the base of a triangle of puff
 pastry and roll up. Place on a baking sheet. Brush each roll-up with
 the egg wash and sprinkle with sesame, caraway, poppy, or cumin seeds
 or with dried onion flakes.
 
 Variation 2: To make the glaze, in a small saucepan combine the orange
 juice, sherry and brown sugar and bring to a simmer. Cook the glaze
 until slightly thickened. Stir in the mustard and remove from heat.
 Brush each puff pastry triangle with the glaze before rolling up
 around the frankfurter. Place on a baking sheet.
 
 Variation 3: Before separating the puff pastry into the individual
 triangles sprinkle with grated Parmesan and cayenne. Gently press the
 cheese into the puff pastry and then roll up a triangle around each
 frankfurter. Place on a baking sheet. Brush each roll-up with the egg
 wash and sprinkle with grated Parmesan and sprinkle with a little
 cayenne.
 
 Bake the roll-ups for 12 to 15 minutes or until puffed and golden
 brown. Serve immediately.
 
 Yield: 24 hors d'oeuvres
 
 
 
 
                    - - - - - - - - - - - - - - - - - -