Directions

1. Preheat the oven to 375°F.
2. Roll the puff pastry, dusting with flour as needed, to a 6” x 9” rectangle, about 1/8” inch.
3. Cut the dough lengthwise into 2 longer pieces and cut the long pieces into 1” wide strips.  Each little strip will be 3” long and 1” wide for 18 pieces total.
4. Roll the hot dog pieces in each dough strip, making sure the dough is wrapped tightly and closed at the seam to prevent unraveling while baking.  Continue rolling all of the pieces until everything is rolled and wrapped.

5. On a small plate, pour the egg wash and roll each hot dog in dough in the egg for a light wash all the way around, knocking off any excess.

6. On a separate small plate, evenly sprinkle the Everything Indian. Then, tap the pig in a blanket in the spice blend to evenly coat all the way around.

7. Place each spiced pig in a blanket onto a parchment lined baking tray, seam side down, about 1” apart.
8. Continue egg washing and spicing the remaining pigs in a blanket and bake for 30-40 minutes, or until the dough is cooked through and golden brown.  Rotate the tray halfway through baking for even cooking.
9. While the pigs in a blanket are baking, mix the yogurt and Dijon mustard together to combine well.

10. Serve the creamy and tangy dipping sauce with the fresh, crispy, fluffy, Everything Indian pigs in a blanket and enjoy!