Everything Spice Pigs in a Blanket with Rye Mustard

Recipe from Nick Testa, The Bonnie, Astoria, NY • Hungry for more? Click here to return to our Super Bowl Guide • Ingredients Pigs in a Blanket Nonstick

Noah Fecks

Recipe from Nick Testa, The Bonnie, Astoria, NY

• Hungry for more? Click here to return to our Super Bowl Guide •

Yield
10-12 servings

Ingredients

Pigs in a Blanket

• Nonstick cooking spray
• 28 ounces beef cocktail franks
• One large ball pizza dough, at room temperature (available at most pizzerias)
• 2 egg yolks beaten with 2 tablespoons cold water

Spice Mix

• 1/4 cup coarse dried garlic flakes
• 1/4 cup coarse dried onion flakes
• 2 tablespoons caraway seeds
• 2 tablespoons white sesame seeds
• 2 tablespoons poppy seeds
• 2 tablespoons coarse sea salt

Rye Mustard

• 1/2 cup spicy brown mustard
• 1/4 cup whole grain Dijon mustard
• 1 tablespoon ground caraway seeds
• 1 tablespoon rye whiskey
• 1 tablespoon horseradish

Directions

1. Make the spice mix: Combine all ingredients and stir to mix.

2. Make the mustard: Combine all ingredients and whisk to blend.

3. Preheat oven to 350°. Line a baking sheet with parchment paper and coat with cooking spray.

4. On a lightly floured work surface, stretch one dough ball into a 13 inch round. Cut the dough into 1” x 1/2” strips. Loosely roll one cocktail frank into each strip of dough, brushing with a few drops of water to help the dough seam adhere. Put the pig in a blanket seam side down on the prepared baking sheet. Repeat with the remaining franks. Brush the pigs in a blanket with the egg wash and sprinkle with spice mix.

5. Bake the pigs in a blanket 
for 20 minutes, until puffed and golden; rotate the baking sheet halfway through baking. Serve hot with mustard on the side.