Print

Posh Pigs in Blankets with Cranberry BBQ Sauce

Author Erica Schwarz

Ingredients

  • 12 sheets fillo phyllo dough, thawed
  • cooking spray
  • 1 12 oz pkg Aidells Chicken and Apple Chicken Sausage, each link cut into 6 (~3/4-in) pieces, ends discarded or fed to your toddler
  • 4 t Dijon mustard
  • fresh chopped chives for sprinkling
  • fresh grated Parmigiano-Reggiano cheese for sprinkling
  • Cranberry BBQ Sauce

Instructions

  1. Heat oven to 375F.
  2. On a washable cutting board, lay out 1 sheet fillo dough. Spray with cooking spray. Lay another on top of the first. Spray with cooking spray again. Repeat once more. Place a teaspoon of Dijon mustard in the center of the dough and, using a pastry brush, gently brush the mustard evenly over the dough.
  3. Using a sharp knife, cut the dough into 6 squares. Place a sausage piece on each dough square. Top each piece of sausage with a sprinkle of fresh parmesan and chives. Gather up the corners of the dough around the sausage and pinch to make a "bundle". Repeat this process 3 more times to use up all the sausage making 24 appetizers. Bake at 375F until golden brown (~10-15 minutes). Serve with Cranberry BBQ Sauce.