Everything Pigs in a Blanket

Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the puff pastry into a 16-inch (40-cm) square, then cut it into 8 rectangles, each 8 by 4 inches (20 by 10 cm).

Brush the edges of the rectangles with some of the egg mixture. Place a piece of sausage on one of the pastry rectangles and roll to enclose in the pastry, pressing the seams to tightly seal. Transfer to the prepared baking sheet. Repeat with the remaining pastry rectangles and sausages.

Brush the tops of the pastries with the remaining egg mixture and sprinkle generously with Gaby’s This Is Everything Seasoning. Freeze, uncovered, until firm, about 30 minutes.

Preheat an oven to 400°F (200°C).

Using a sharp knife, cut each sausage-filled pastry on the diagonal into 3 pieces. Return to the baking sheet, spacing the pastries 1 inch (2.5 cm) apart. Bake until the pastry is puffed and golden brown, about 25 minutes.

Meanwhile, in a small bowl, stir together the mayonnaise and both mustards.

Let the pigs in a blanket cool slightly, then serve warm with the Dijonnaise. Serves 6.

Recipe courtesy of Gaby Dalkin, cookbook author and founder of What’s Gaby Cooking