Here is everyone’s favorite party appetizer! We glammed it up a bit to make it more adult-friendly. The honey mustard dipping sauce is sure to be a win!

GROWN UP PIGS IN A BLANKET

Makes 12 - 16

Ingredients:

• 2 tbsp unsalted butter

• 1 large yellow onion, chopped

• 1 egg

• 1 package frozen puff pastry dough, thawed

• 16 “lil smokies”

• Honey mustard (recipe below)

Honey Mustard

• ¼ cup Dijon mustard

• 2 tbsp mayonnaise

• 1 tbsp minced shallot

• 2 tbsp honey

• 1 tsp dried thyme

Instructions:

1. Preheat oven to 400°.

2. Melt butter in a large skillet over medium heat.  Add onion and caramelize.  Season to taste with salt and pepper. Cool and set aside.

3. In a small bowl, whisk together 1 tbsp of water and egg to make an egg wash and set aside.  Cut puff pastry into 24 triangles, each about 2 inches wide at the bottom and about 3 inches tall. Transfer to a sheet tray, cover with plastic wrap, and keep refrigerated.

4. Spoon a small amount of caramelized onion on the wide end of each puff pastry triangle, then top with a piece of hot dog.  Roll up, starting with hot dog end first.  Using your fingers or a pastry brush, dab the puff pastry with a bit of egg wash to help seal.  Place seam side down on a baking sheet lined with parchment paper.

5. Brush with some of the egg wash and bake until puffed and golden brown, about 25 minutes.  Cool slightly then serve with honey mustard.