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Fancy Pigs in a Blanket

Ingredients

  • 1 package (17.3 ounces) Puff Pastry Sheets, thawed

  • 14 ounces cocktail size chicken sausage or smoked sausage (42 sausages)

  • ¼ cup of Challenge Everything Butter Snack Spread, melted

 

Directions

  1. Thaw pastry as directed on the package. Heat the oven to 400°F. Line 2 baking sheets with parchment paper. 

  2. Unfold 1 pastry sheet on the work surface. If pastry sticks sprinkle with flour. Roll the pastry sheet into a 10x14-inch rectangle. Trim a bit off the edges to make sure they're straight. Cut the rectangle into 7 (2x10-inch) strips lengthwise. Cut the entire rectangle into three sections to create 21 strips. Repeat with the second pastry sheet.

  3. Wrap each sausage with a strip of pastry. Brush Pigs in Blankets with the melted Challenge Everything Butter Snack Spread. Place sausages on prepared baking sheets and brush with the beaten egg.

  4. Bake for 15 minutes or until the pastries are golden brown.

Creates 48 appetisers

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Chefs Tips:

  • We love the convenience of using the flavor-packed Challenge Everything Butter Snack Spread. If you cannot find it at your local store yet, no worries! Simply combine ¼ cup of Challenge Salted Butter with 1 teaspoon of Everything Bagel Seasoning and use instead of the spread.

  • If you want to be extra special, sprinkle on some grated parmesan cheese or dried herbs before baking.

  • Since we are going fancy, serve this appetizer along with a fancy mustard. Try Dijon, grainy seeded mustard, or even a honey mustard for a nice touch!

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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