weeknight cooking
TIP Did You Know
?
Pigs-in-a-b lanket loo ka little diffe rent in Gre at Britain—th ey’re wrap ped in bacon in stead of d ough!
gaps. Pinch the seam to seal. Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each dough-wrapped sausage into 4 pieces. 3. Place the pieces seam-side down on the baking sheet and brush the dough with more beaten egg. Bake until the dough is puffed and browned and the sausages are heated through, 18 to 20 minutes. Serve with honey mustard for dipping. Recipe by Amy Stevenson
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FOOD NETWORK MAGAZINE
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DECEMBER 2020
PHOTO: RALPH SMITH; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.
Add a topping! Brush the dough-wrapped sausages with beaten egg, then sprinkle with poppy seeds or sesame seeds before baking.
