Mmm. Puff Pastry Dough. I have come to believe it makes just about everything better.
This past Christmas, my mom brought some cocktail weiners to our family get together. She had ordered them off of QVC. True story. Some were wrapped in pretzel dough (delicious), some in bagel dough (also delicious), some in puff pastry (equally delicious). Now, I’m not going to pay $40 for cocktail wieners. Sorry. But I sure did enjoy them.
About a month ago, we had some friends over for a game night, and I found this easy recipe on Food Netork for some puff pastry ham sandwiches. They were a huge hit, even with my hard-to-please husband. A couple weeks later at the store, I noticed a box of puff pastry cocktail weiners in the frozen section. Mmm. I got all nostalgic thinking of Christmas and almost picked them up. Until I saw the price and quantity. $3.50 for 6 wieners. Um…. no. They were good, but not that good. So I marched right over and picked up a pack of cocktail wieners, and over to the freezer section for a box of puff pastry dough, and made them myself – about 24 for $5. Not bad, comparatively. The kids loved them. I’m sure you could make your own dough for even less, but I was looking for a quick lunch, not a weekend baking project.
Puff Pastry Piggies
1 pkg cocktail weiners
1 pkg frozen puff pastry dough
brown mustard
First, lay out your puff pastry dough. You don’t even have to wait for it to thaw – just break it into the three pieces as it’s folded. Once it’s thawed a bit, cut it into about 1″ strips with a sharp knife or pizza cutter.
Put a line of mustard on one of the strips and wrap around the weiner. Place on a baking sheet and bake according to the package directions of the puff pastry dough box.
This day, I had some left over (I was using the leftover wieners from my last batch) – so I put some turkey, bacon and mustard in the pastry dough, folded it over, and made finger sandwiches.
I’m telling you – almost anything tastes fantastic wrapped in puff pastry. And people think you’re a fabulous cook. You can’t go wrong with it.
Make some today. You can thank me later.
Article by Kelli. She's the primary caretaker of this here site. Hope you're enjoying your visit. 
Did you have trouble with the dogs rolling out of thepastry?
I didn’t – just be sure to place the seam down on the baking sheet. If you’re still having trouble, try brushing a drop of water over the end of the dough before closing it – than can help it stick.