What could be better than salty buttery puff pastry wrapped around a little sausage or hot dog? These are easy to make, there will be very few left over and if there are leftovers, they reheat well.
1 package Pepperidge Farm frozen puff pastry sheets (thawed)
2 1-pound packages of mini hot dogs or cocktail sausages (Hillshire)
Egg Wash (egg mixed with water to seal edges and paint tops
Drain the wieners well in a colander and dry them well with paper towels. As you are dying them, poke each one just enough to pierce the skin with a fork or several times with the point of a sharp knife.
Unfold and smooth out a sheet of thawed puff pastry on a lightly flowered surface (do not roll the dough thin or manipulate it much or it won’t puff as much as it should – keep second sheet wrapped until ready to use)
Divide the dough into 3 long strips then make 7 rectangles of each strip (use pizza cutter) and then cut the rectangles on an angle to form triangles.
Put a little grainy mustard in the center of each triangle then roll it around a dry weenie, sealing the point to the base of the triangle with a tiny brushing of egg wash.
Space and inch or so apart on a parchment lined baking sheet, then lightly brush the tops lightly with egg wash.
Bake in preheated 400F oven for 20-22 minutes or until as brown as you like them. Remove from sheet pan to a paper towel laid over a cooling rack.
Serve hot with more mustard for dipping.
These reheat well at 325F for 8 or 10 minutes.
One package of two sheets of pastry makes about 100 – or 2 pounds of mini weenies.
A great party snack, they are good hot or at room temperature.
Speaking of Party! Are you ready for your New Year’s Festivities? 2009 is the International Year of Astronomy and the 400th anniversary of Galileo’s use of a telescope! So drink a toast to Galileo and the skies this December 31!
Don’t forget to take or send ahead some flowers to your New Year’s Eve Party!