- 2 sheets puff pastry
- 1 cup grated sharp Cheddar cheese
- 1 egg beaten
- 14- ounces mini cocktail wieners or smoked sausages
- Sesame seeds
- Poppy seeds
- Honey mustard or ketchup for serving
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Brush one sheet of puff pastry with a little water. Scatter the Cheddar cheese evenly over the pastry sheet and then place the second sheet of puff pastry on top. Roll the two pastry sheets out together to a 12 x 12-inch square. Cut the pastry into 36 2-inch squares.
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To assemble the cheesy pigs in a blanket, brush one corner of each of the dough squares with egg wash. Place a cocktail wiener in the center of each square diagonally. Fold the corner opposite the egg wash over the wiener and then fold the egg wash corner over and press it firmly against the other corner of pastry to seal well. Be sure to give it a good pinch so the dough stays shut while cooking. Brush each assembled pig in a blanket with egg wash and sprinkle some sesame and poppy seeds on top.
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Brush the air fryer basket lightly with a little vegetable oil or line your air fryer basket with a little parchment paper. In two or three batches (depending on the size of your air fryer), load the basket with the pigs in a blanket leaving about an inch between each one. Air-fry at 380°F for 8 to 12 minutes until golden brown turning them over for the last two minutes of cooking.
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Serve hot with your favorite dipping sauce.
To make ahead: Cover with plastic wrap and refrigerate up to 6 hours, or freeze in a single layer for 2 hours and then transfer to a zipper sealable plastic bag and store in the freezer for up to 3 months. To air fry – let pigs in a blanket thaw in a single layer on the counter for 30 minutes and then air-fry according to the directions. Do not cook from frozen – allow the pastry to thaw first.
Note: Bake at 400°F for 15 to 17 minutes.