Chickens In A Blanket
Chickens in a blanket is a play on words with Pigs in a Blanket. Many would tell you that it originated back in 1957, when it was published in Betty Crocker’s book called “Cooking for Kids”. However, the recipe dates back as early as the 1600s!
Field laborers in England used to put meat inside of dough as a quick meal on the go while they worked.
There is a lot of talk about when and where the recipe originated exactly, but mankind can’t deny that meat wrapped in dough is a match made in heaven and makes for a great appetizer or snack!
I wanted to create a delicious snack with as minimum of an effort as possible, especially during the month of Ramadan. This not only takes 20 minutes of your time, but paired with the super simple dipping sauce, it’s a great way to satisfy and impress guests with minimal effort!
Chickens in a Blanket
Ingredients
- 1 butter puff pastry sheet
- Sausages of your choice.
- Cheese of your choice.
- 1 tablespoon mayonnaise
- ½ tablespoon wholegrain mustard
- ½ tablespoon Dijon mustard
- ½ tablespoon honey
Instructions
- Preheat oven to 350ºF (175ºC).
- Divide puff pastry into equal pieces.
- Slice the sausages vertically and stuff your cheese of choice.
- Wet the puff pastry's edge with water and roll the sausages and close it at the seams.
- Bake for 15 minutes until golden.
- Combine mayonnaise, grainy and Dijon mustard, and honey and stir until well combined.
- Serve alongside puff pastry dogs!
Notes
- You may use any type of sausages you like! I used chicken with spinach and stuffed with ricotta.
- I used Monterey Jack cheese! Any melting cheese is a great option.
Nutrition Facts
Calories
201.45Fat (grams)
14.34Sat. Fat (grams)
3.89Carbs (grams)
15.09Fiber (grams)
0.54Net carbs
14.55Sugar (grams)
1.35Protein (grams)
3.23Sodium (milligrams)
133.37Cholesterol (grams)
4.58
