A little twist on the classic “pigs in a blanket” made with our deer lil’ smokies

Ingredients

• Puff Pastry Ingredients (or use a store-bought sheet)
  • 1 cups Kamut Flour or 1 1/4 cups All-Purpose flour
  • 1/4 teaspoon table salt
  • 1/4 teaspoon baking powder
  • 8 tablespoons unsalted butter- cubed and cold
  • 1/4 cup sour cream
• Deer in a Blanket Ingredients
  • 1lb lil smokies
  • 1 large egg
  • 2-3 TBSP EBTB seasoning (everything but the bagel)

Directions

• Puff Pastry Directions
  • Whisk together flour, baking powder, and salt
  • Add the butter with your hands to make a crumbly mixture. Leave most of the butter in large, pea-sized pieces
  • Stir in the sour cream
  • Pat the dough into a log and roll it into an 8 x 10 rectangle
  • Dust both sides of the log with flour and fold into a business letter (lengthways three times)
  • Flip the dough, turn 90 degrees, and roll into an 8 x 10 rectangle again. Fold in there once more
  • Chill the dough for at least an hour before using
• Final Directions 
  • Set oven to 375 and line a baking sheet with parchment paper 
  • Roll the dough and cut it into small strips (enough to wrap and cover the lil smokie without covering it length-wise completely)
  • Wrap each strip around the sausage and press to seal the edges. Place them seam-down on the sheet
  • Beat the egg and brush over the top of each roll. Sprinkle EBTB seasoning
  • Bake for 15 minutes or until golden brown
  • Serve warm and enjoy! 

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