With only five ingredients and minimal prep, these Fancy Boursin Pigs in a Blanket will become your new go-to finger food when entertaining this holiday season.
Some may say the pinnacle of holiday food lies within the Thanksgiving menu but for me, once the last of the stuffing and green bean casserole disappear from my fridge, they’re all but forgotten and I’m on to the real highlight of the season – holiday party finger foods.
Just like I look forward to catching up with different groups of friends at each event we attend, I equally look forward to catching a glimpse of what delicious bites are in store for me. It’s actually kind of sad how much I really think about it, but there’s something about food at holiday parties that’s always a little bit more refined and special than any other time of year.
Will there be giant cheese platters with truffled cheddar, aged gouda and fancy crackers?? Blinis dolloped with crème fraiche and smoked salmon? Baked brie with candied bacon and cranberries? Fried Blue Cheese Stuffed Olives? The possibilities are endless!
Honestly, I’d be happy with anything, but if I walked into a party and saw today’s Fancy Boursin Pigs in a Blanket, I’d probably hightail it to the food table and never leave.
While there’s absolutely nothing wrong with traditional pigs in a blanket made with canned crescent roll dough and Oscar Meyer hot dogs, today we’ve graduated from kid-level status to mature and grown up without adding any extra work into the mix. Plus we’ve retained every bit of the childhood nostalgia we all feel while devouring our favorite foods of the past.
I’ve made a couple of fancy versions over the years, but I think this one might be my favorite. Instead of using hot dogs or cocktail weenies, I picked up a package of roasted garlic chicken sausage from Trader Joe’s. They have a ton of varieties of chicken sausage, but I really wanted to use Boursin in place of the American cheese, and thought the roasted garlic would make the best pairing. Of course if you wanted to use Italian sausage or another alterative, the ball is in your court. Just make sure it’s something a little more distinguished than a frankfurter.
In lieu of canned crescent roll, we’ve used easy-to-work-with puff pastry to encase the portioned sausage slices and creamy boursin cheese, and then covered the entire package in everything bagel seasoning.
Because these guys pack so much flavor in each bite, I opted to skip any sort of dipping sauce and served them as is. Pile them on a platter, set them on the buffet and watch them disappear.
Fancy Boursin Pigs in a Blanket
With only five ingredients and minimal prep, these Fancy Boursin Pigs in a Blanket will become your new go-to finger food when entertaining this holiday season.
Ingredients
- 3 links roasted garlic chicken sausage (I got mine from Trader Joe's)
- 1 sheet puff pastry
- 5 oz boursin cheese
- 1 egg whisked with 1 tsp water
- 3 tbsp everything bagel season
Instructions
Preheat oven to 400 degrees.
Cut sausage links into four equal pieces. Set aside. Use a rolling pin to roll out the puff pastry to 11x16. Cut into 12 equal pieces.
Place 1 1/2 teaspoons of cheese on the center of each piece of puff pastry. Top with sausage. Brush edges with egg wash and enclose pastry around sausage and cheese. Seal edges and place seaside down on a grease baking sheet.
Brush the tops of each package with egg wash. Sprinkle with everything bagel season. Bake in the oven until puff and brown, about 20-25 minutes. Serve hot.
Nicole – These look delicious and I plan on making them for a cocktail party at my house this weekend. I live in Overland Park and wonder if you can tell where I can find everything bagel seasoning. Thanks!
Trader Joe’s!
Made a test batch today and they are really good! A couple of questions … Why roll the pastry out to 11×16 inches? Also, how big is the pastry sheet you’re using to start with? I used Pepperidge Farms puff pastry and it’s about 12×8 or so to start with. They puffed up fine, but trying to “encase” the sausage and cheese was problematic since when you cut an 11×16 rectangle into 12 pieces, you get rather skinny rectangles … no matter which way you divide the pastry. It also seemed like there was more pastry than needed for the amount of filling. Perhaps I could make the pastry rectangles/squares smaller to get more than 12 blankets?
Another question … can you make these ahead and refrigerate?
Yes! Just don’t bake them until right before.