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PIGSKINS IN A BLANKET
from "Real Simple® magazine"



Hands-on time: 10 minutes
Total time: 30 minutes

Makes 8 servings
 Real Simple® magazine
INGREDIENTS (CLICK TO BUY)

1 12-ounce package fully cooked chicken sausage
1 8-ounce sheet frozen puff pastry, thawed
1/3 cup whole-grain mustard

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PREPARATION

Heat oven to 400° F. Cut the sausages in quarters lengthwise, then in half crosswise. Cut the puff pastry into strips 3 inches long and 1 inch wide. Roll the sausage pieces in the pastry strips and transfer to a parchment-lined baking sheet. Bake until puffed and golden brown, 15 to 20 minutes. Transfer to a platter and serve with the mustard for dipping.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Applegate Organic Chicken and Turkey Sausage, Sweet Italian, Fully Cooked - $7.99/ea
 4ct, 3oz ea
 
  Pepperidge Farm Puff Pastry Sheets - $5.59/ea
 2ct, 8.65oz ea
 
You May Already Have
  Grey Poupon Country Dijon Mustard - $3.79/ea
 8oz
 
Estimated Total:  
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