Categories: Appetizers, Pork, Puff Pastry

Ingredients

• 2 cups finely shredded cheddar cheese
• 1 (17 1/2 ounce) package frozen puff pastry, defrosted
• 1 teaspoon chili powder
• 1/4 cup yellow mustard
• 16 ounces cocktail franks or 16 ounces miniature smoked sausage

Directions

1. Line a baking sheet with a silicone liner, foil, or parchment paper.

2. Sprinkle ½ cup of the cheese over your work surface and lay a sheet of the puff pastry over the cheese.

3. Sprinkle ¼ teaspoon of chili powder on one side of the pastry and another ¼ teaspoon on the other side.

4. Begin to roll out the puff pastry, sprinkling the work surface with another ½ cup of the cheese when you turn the pastry over.

5. Roll the pastry into a 16 × 12 inch rectangle, then cut into 2 × 1 inch strips.

6. Brush a thin layer of mustard down the center of each strip.

7. Lay a frank across the dough on top of the mustard and roll up the pastry so the ends of the frank are sticking out.

8. Place on the prepared baking sheet and repeat with the remaining franks, setting them 1 inch apart on the baking sheet, until you run out of pastry strips.

9. Then roll out and cut the second pastry sheet in the same manner as the first and roll up the remaining franks.

10. **Do-Ahead-at this point, you can cover and refrigerate for up to 24 hours or freeze on the baking sheet, then transfer to a zip-lock plastic bag and keep frozen for up to 6 weeks.

11. Preheat oven to 400° (if necessary, line a baking sheet and place the pigs on it).

12. Bake until the pastry is golden brown, 7-10 minutes or 10-12 minutes if frozen; serve hot.

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