Pigs in Blankets

The flavour of Canadian Provolone really shines in this extra crispy, super-savoury rendition of everyone’s favourite cocktail bite.

  • Prep: 20 min
  • Cooking: 18 min
  • Freezing: 15 min
Yields 24 servings
pigs in blankets

Ingredients

  • 5 oz (150 g) fresh spinach coarsely chopped
  • 8 oz (225 g) mild or spicy Italian sausage meat cooked
  • 3 oz (90 g) Canadian Provolone shredded
  • 2 sheets of puff pastry 8 x 8 x 1/4-inch (25 x 25 x 1/2 cm), defrosted
  • 1 egg beaten

Preparation

Preheat oven to 425 ºF (220 ºC).

On medium-high heat, cook spinach in a dry saucepan, covered, until tender. Remove from pan and squeeze to get most of the moisture out. Drain on paper towels and let cool.

Mix spinach with sausage meat and cheese. Divide into 4 equal parts and shape into 7-inch (18 cm) long cylinders. On a work surface, cut each sheet of pastry into 2 rectangles. Place a cylinder of stuffing at the longer end of each rectangle and roll up. Brush tops with beaten egg. Place in the freezer for 15 minutes before cutting each into 6 pieces.

Place on a baking sheet lined with parchment paper. Cook in the oven for 10–15 minutes or until golden brown; serve.

Tips

Canadian Cheese alternatives: Swiss cheese, Cheddar, Gouda.

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Nutrition

Nutritional Information

per serving
Energy: 153 Calories
Protein: 4 g
Carbohydrate: 9 g
Fat: 11 g
Fibre: 0.4 g
Sodium: 156 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 4 % / 39 mg
Selenium: 16 %
Folate: 13 %
Thiamin: 10 %
Vitamin B12: 8 %