Apple & Toma Pigs in Blankets with Honey-Dijon Sauce
Servings: Makes 1 dozen
Ingredients
1 sheet puff pastry, thawed
2 oz Point Reyes Toma, finely shredded
1 small apple, peeled and cut into 24 thin slices
12 miniature chicken apple sausages
1 egg, lightly beaten
1 tablespoon sesame seeds
½ cup Mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
2 teaspoons lemon juice
Instructions
Lay puff pastry flat on a lightly floured cutting board. Cut into 6 rectangles, then cut each rectangle diagonally in half, resulting in 12 triangles. On the wide end of each triangle, place about 1 teaspoon of shredded Toma, 2 slices of apple and 1 sausage; roll up tightly, beginning with the wide end and finishing with the tip of the triangle. Pinch the puff pastry closed at the end.
Place 1 inch apart on parchment-lined baking sheet, point-side down. Using a pastry brush, brush the top of each roll with a little of the beaten egg. Top with some additional shredded Toma (use up what you have left) and sesame seeds.
Bake until golden brown, 10-12 minutes.
In the meantime, make the Honey-Dijon Sauce by combining mayo, Dijon, honey and lemon juice in a small bowl.
Serve pigs in blankets hot with Honey-Dijon Sauce.
