For the Pigs:
7-8 ea. Premium Franks, cut into thirds
1 sheet Dufour Brand Puff Pastry (or Pepperidge Farm Brand)
2-4 oz. Aged Cheddar Cheese, julienne
As needed Egg wash (1 egg + 1 Tbsp. of Water, mixed)
Thaw puff pastry and carefully unfold.
Slice halfway through each piece, lengthwise. Stuff each hot dog bit with a piece of the
Using a pastry wheel (pizza cutter) cut puff pastry into 3/4" strips. If one side of the puff
pastry is a bit tacky, turn it up. Roll the hot dogs, fairly tightly - but without stretching the
puff pastry, up. Overlap the puff pastry as it covers the hot dog. Place seam side down
on a baking sheet. Brush with egg wash.
Bake at 400F until golden brown. If necessary, drop the temperature of the oven to
350F and bake until the puff pastry is cooked all the way through (just so it's not so
doughy near the hot dog - there will always be a tiny layer of under-cooked dough,
For the Mustard:
1/2 c. Dijon mustard
1-2 Tbsp. Fresh prepared horseradish (buy the refrigerated brands)
Stir the horseradish into the mustard. Cover and refrigerate at least 2 hours.