Yield: 7 Servings
Prep Time: 10 Minutes
Total Time: 20 Minutes
- 2/3 cup Nate’s Hot Honey
- 1 cup sour cream
- 2 Tbsp garlic chili oil
- 1/4 cup dry ranch seasoning mix
- 1/4 cup fresh dill, chopped
- 1 tsp crushed red pepper flakes
- 10 oz puff pastry
- 14 oz mini cocktail weiners
Directions
Prepare the Honey Ranch Dip: In a mason jar or bowl, combine the sour cream, (hot) honey, garlic miso chili oil, ranch seasoning mix, chopped dill, and crushed red pepper flakes. Stir well or twist on the lid and shake until combined. Store in the fridge until ready to use.
Preheat the Oven: Preheat your oven to 375°F and line a baking sheet with parchment paper.
Assemble the Pigs in a Blanket: Cut the puff pastry sheets into 2-inch squares. Spread a thin layer of the prepared Honey Ranch Dip over each square. Place a mini smoked sausage at one corner of each square and roll the pastry until it fully encloses the sausage.
Bake: Place the rolled pigs in a blanket on the prepared baking sheet, leaving about 2 inches between each one. Bake for 10-12 minutes, or until the pastry is golden brown.
Serve: Drizzle the baked pigs in a blanket with additional hot honey if desired. Serve warm with the remaining Honey Ranch Dip on the side for dipping.
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