Pigs-in-a-Blanket with Hoisin and Scallion Recipe | Epicurious

Name: Pigs-in-a-Blanket with Hoisin and Scallion Recipe | Epicurious
Ingredients: 1 large egg; One 14- to 17-ounce box of puff pastry (preferably all-butter puff), thawed according to package directions; Chinese five-spice powder, for sprinkling; 2 pounds fully cooked pork breakfast sausage (preferably unflavored), halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each); 3 tablespoons hoisin sauce; 2 scallions, thinly sliced; Sesame seeds, for sprinkling

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Warm Chinese five-spice powder, tangy hoisin, and savory scallions add Asian flavors to this perennial party snack. Can't find fully cooked breakfast sausage? Cook fresh sausages in a pan and proceed...

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Ingredients

1 large egg
One 14- to 17-ounce box of puff pastry (preferably all-butter puff), thawed according to package directions
Chinese five-spice powder, for sprinkling
2 pounds fully cooked pork breakfast sausage (preferably unflavored), halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)
3 tablespoons hoisin sauce
2 scallions, thinly sliced
Sesame seeds, for sprinkling