This litte piggy grew up

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This litte piggy grew up

This litte piggy grew up

My buddy Mike loves food, but he eats a total of, like, six food items. One of those items is pigs in a blanket, so he’s always trying to figure out ways to keep the idea fresh. This is a take on the sausages sold outside Fenway Park, turned into pigs in a blanket. Serve them with your favorite condiment—I like stone-ground mustard.
Ingredients

– MAKES 10 SAUSAGES IN BLANKETS.
– 2 tbsp (30 ml) oil.
– 10 hot Italian sausages (breakfast size).
– 1 (10-×-20-in [25-×-50-cm]).
– puff pastry sheet.
– 4 oz (115 g) pepper Jack cheese.
– 1 green bell pepper.
– 1 white onion, peeled.

Instructions

Step 1: Preheat the oven to 375°F (191°C). Coat a baking sheet with nonstick cooking spray. Heat the oil in a large frying pan over medium-high heat. Add the sausages to the pan and brown them all over, about 4 minutes total. Pull them off the heat.
Step 2: Cut the puff pastry into 10 strips about the same length as the sausages. The width should be about double the circumference of a sausage. Lay out the strips on the baking sheet. Place a piece of cheese the size of the sausage on each pastry piece. Next place the sausage, and then pieces of pepper and onion the same size.
Step 3: Wrap the puff pastry around the sausage, overlapping the long ends only a little bit and pinch the seam closed, leaving the pastry open on both ends, like a pig in a blanket! Repeat with the remaining pastry, sausage, pepper and onion. Put the baking sheet in the oven and bake for 20 to 25 minutes, or until the puff pastry has puffed up and browned. You’re ready to eat!

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