Cochon en Chic Escharpe
(pigs in Chic
scarves)
Yield: 24 Pieces
Ingredients:
1/3 cup unsalted butter, melted
1/2
teaspoon Italian classic herb seasoning
8 sheets fillo (phyllo) dough, thawed (Keep
covered with plastic wrap)
1 16-ounce
package hot dogs, (8 to a package) drained and
patted dry
Directions:
1. Preheat oven to 425 degrees F.
Line large shallow baking sheet with parchment
paper.
2. Mix butter and herbs
together.
3. On a cutting board, place 1
sheet of fillo dough. Fold in thirds to
measure 4-1/2 x 8-3/4-inches. Lightly
brush with herbed butter.
4. Place hot dog
at the top of the dough and roll up tightly,
pressing ends of dough together to seal. Repeat
using all hot dogs and fillo sheets.
5. Cut
each hot dog into 3 sections. Place,
½-inch apart, seam side down, on a baking
sheet. Lightly brush tops of each section
with butter.
6. Bake in preheated oven for
about 10 minutes, or until dough is golden
brown. Immediately remove from baking
sheet and cool slightly.
7. Serve warm with
assorted mustards for dipping.
Light Mustard Dipping Sauce
Ingredients:
½ cup Dijon mustard
¼ cup
mayonnaise
2 tablespoons honey
Directions:
1. Stir together mustard, mayonnaise and honey. Cover and chill for about 20 minutes.
© National Hot Dog
& Sausage Council