Monday, November 2, 2009

Puffy Pigs

These yummy appetizers are a twist on the classic pig-in-a-blaket. They are easy to make and guaranteed to be a hit. Small cookie cutters can be used to cut shapes for any occasion.

Puffy Pigs
Makes 40

1 lb chicken spinach asiago sausage (from Sam’s)
1 package puff pastry

· Preheat oven to 400 degrees.
· Cut each sausage link into 8 slices.
· Cook sausage slices in a skillet over medium heat, 4 minutes per side.
· Thaw puff pastry according to package directions.
· Use cookie cutters to cut pasty.
· Top each sausage bite with pastry shape and secure with a toothpick and place on a baking sheet.
· Bake for 20 minutes until pastry is puffed and golden.
· Transfer to platter and serve.

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