RedHot Pigs in a Blanket

Pigs in a Blanket

• 1 can (391 grams) refrigerated pizza crust dough
• 4 tablespoons (60 milliliters) Frank's RedHot® Original Cayenne Pepper Sauce, divided
• 1 package (500 grams) smoked cocktail sausages
• 1 egg, lightly beaten
• 1 teaspoon (5 milliliters) kosher salt

RedHot Dipping Sauce

• 1/4 (60 milliliters) mayonnaise
• 3 tablespoons (45 milliliters) Frank's RedHot® Original Cayenne Pepper Sauce
• 1 tablespoon (15 milliliters) Dijon mustard
• 1 tablespoon (15 milliliters) honey

directions

1. PREHEAT oven to 425°F (220°C). Roll pizza dough out on floured surface into large rectangle. Brush crust evenly with 2 tablespoons (30 ml) of the RedHot Sauce. Using a pizza cutter, cut dough in half lengthwise. Cut each half into 12 strips, about 1-inch wide (2.5 cm).
2. ROLL each sausage in one prepared dough strip. Arrange in single layer on sheet pan sprayed with no stick 23cooking spray. Mix remaining 2 tablespoons (30 ml) RedHot Sauce with egg. Brush sausages with RedHot egg wash mixture. Sprinkle evenly with kosher salt.
3. BAKE 15 to 20 minutes or until dough is golden brown.
4. MEANWHILE, mix all ingredients for the spicy sauce in small bowl. Serve pigs in a blanket hot with RedHot dipping sauce.
   
   Test Kitchen Tip: For flakier pigs in a blanket, try using 1 package (16 oz/450 g) frozen, thawed puff pastry dough. Prepare dough as directed on package, then assemble pigs in a blanket as directed above