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Pigs In A Blanket Stadium

by Alvin Zhou

Ingredients

for 15 servings

  • 4 sheets puff pastry, chilled
  • 2 eggs, beaten
  • 25 hot dogs
  • spinach artichoke dip, to serve
  • chili dip, to serve
  • queso dip, to serve

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Roll out the puff pastry into a square shape and brush the surface with egg wash.
  3. Cut the puff pastry sheet into 6 equal rectangles.
  4. Place a hot dog on the bottom of each pastry rectangle, then roll it up tightly.
  5. Slice each rolled hot dog into 3 equal segments.
  6. Repeat with the remaining puff pastry and hot dogs.
  7. In a large springform pan, place a circular wall of the hot dog pieces around the circumference of the edge. Stack a second row of rolled hot dogs on top, so that they go up the entire side of the pan.
  8. Build a 3-way wall with more hot dogs that all meet in the center to create 3 holes for the dips.
  9. Carefully place each dip into each open space, spreading them out evenly and making sure the walls don’t move.
  10. Cover with foil and bake for 1 hour and 45 minutes.
  11. Remove the foil and bake uncovered for another 30 minutes until the pastry is crispy.
  12. Cool until warm to the touch. Unclasp the springform pan.
  13. Enjoy!
 
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