For a completely indulgent take on traditional pigs in a blanket, make these multi-layered shells for your next small dinner party. Hosting a big group? Try the higher yield method that follows.
|2 packages Pepperidge Farm puff pastry shells or 1 package Pepperidge Farm puff pastry sheets, thawed in the refrigerator||4 ounces spicy sopressata hard sausage, sliced into 1/8-inch thick rounds|
|1 jar spicy mustard|
Preheat the oven to 425 and line a baking sheet with parchment paper or a Silpat liner.
Place the puff pastry shells on the prepared baking sheet and bake for 8 minutes.
Remove the shells from the oven and gently pry the shells in half with a fork. Brush the insides of each half lightly with spicy mustard using a silicone pastry brush and place 1 or 2 sopressata rounds inside.
Re-close the pastry shell and return to the oven to cook for another 5 minutes.
Cool for a few minutes before serving.
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