Serves 6
35 min
Jumbo Pigs in a Blanket
Recipe GLPRf0829e83bf3abb
A Creole-inspired twist on the classic appetizer, featuring blackened smoked sausages wrapped in flaky croissant dough and topped with melted Colby Jack cheese. Served with a zesty Creole-spiced mayonnaise sauce for dipping.
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Ingredients
3 (8-ounce) packages croissant dough
All-purpose flour, for dusting
6 blackened smoked sausages
12 slices Colby Jack cheese
1 egg, beaten
2 ounces mayonnaise
2 ounces ketchup
2 ounces Creole mustard
1/2 teaspoon ground cumin
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon kosher salt
Directions
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Dust your work surface lightly with all-purpose flour. Unroll the croissant dough packages and lay them flat on the floured surface.
Cut the croissant dough into strips approximately 3 inches wide and 6 inches long. You should have enough strips for each sausage to be wrapped.
Place a strip of dough on your work surface. Lay one sausage at the end and top with 2 slices of Colby Jack cheese. Tightly roll the dough around the sausage and cheese, sealing the seam by pinching gently. Repeat with remaining sausages, dough, and cheese.
Arrange the wrapped sausages seam-side down on the prepared baking sheet, spacing them 2 inches apart.
Brush the beaten egg over the top and sides of each wrapped sausage to create a golden finish.
Bake for 18–22 minutes, until the croissant dough is puffed and golden brown.
While the sausages bake, prepare the dipping sauce by whisking together the mayonnaise, ketchup, Creole mustard, ground cumin, cracked black pepper, and kosher salt until smooth and well combined.
Remove the pigs in a blanket from the oven and let cool for 2 minutes before serving. Serve warm with the Creole mustard dipping sauce on the side.
