Cocktail sausages wrapped in a warm, flaky croissant blanket served straight from the oven - our version of pigs in blankets. Today these ones were a little over cooked - oops. Learn from my mistake and don't forget to turn the grill off before you pop your croissant dough in!
Pigs in Blankets (SERVES 5)
What you'll need:
- 16 cocktail sausages, cooked
- Jus-roll croissant pastry (in fridge section in supermarket)
How to make them:
Preheat the oven to 200°C.
Pull open the pack and roll out the dough on a smooth flat surface or large chopping board.
Cut each triangle in half, and then half again, so you have four small triangles per croissant portion.
Brush each triangle with ketchup, then starting at the edge roll the dough around each pre-grilled cocktail sausage until it's all wrapped up - in a blanket - and you're left with a nice little croissant shaped creation.
Pop in the oven on a baking tray lined with grease-proof paper and bake for 10 - 12 minutes until golden.
Serve with mustard to dunk.