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Spicy Pigs in a Blanket with Chimichurri Dip


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Spicy Pigs in a Blanket with Chimichurri Dip 0 Picture


  • One 17.3 ounce package frozen puff pastry, slightly thawed
  • One 12 ounce package andoulle sausage links, cut into 32 pieces
  • 1 egg, beaten
  • 1 1/2 cups parsley
  • 1 cup cilantro
  • 2 cloves garlic
  • 1/4 cup EVOO
  • 2 1/2 Tbsp. red wine vinegar
  • 1/4 tsp. crushed red pepper
  • Salt
  • Pepper



Step 1

Preheat oven to 400.

Line baking sheets with parchment paper.

Cut the pastry crosswise into quarters, then halve lengthwise to form 8 rectangular pieces. Cut each piece diagonally to form 16 triangles. Repeat with remaining pastry sheet.

Arrange a piece of sausage across the base of the triangle and roll up snugly, sealing the pastry with a dab of beaten egg; transfer to the prepared pans. Brush the triangles with more beaten egg and bake until puffed and golden, about 30 minutes.

Meanwhile, using a food processor, blend the parsley, cilantro, garlic, olive oil, vinegar, crushed red pepper and two tablespoons warm water until almost smooth; season with salt and black pepper. Serve the pigs in blankets warm with sauce.

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