Martha Stewart's 3-Ingredient Appetizer Outshines Pigs in a Blanket

Theres something undeniably exciting about a quick and easy appetizer. Whether hosting a gathering or enjoying a pre-dinner snack, nothing beats tasty finger food. While traditional favorites like meatballs, bruschetta, and classic pigs in a blanket always please, sometimes its fun to try a fresh take that elevates the classics.

Thats exactly what happened when Martha Stewart shared her three-ingredient appetizer on the Today show. Her version, called Brats in a Blanket, takes the familiar concept of crescent dough-wrapped hot dogs and upgrades it while keeping it simple and approachable.

Stewarts recipe uses just puff pastry, bratwurst, and Dijon mustard. According to the shows hostsand anyone who has tried themtheyre an improvement on the traditional dish. Forget the pig in the blanket, said anchor Carson Daly. Wait 'til you try it, added Savannah Guthrie. Weatherman Al Roker joked, Its a whole hog in a blanket.

How to Prepare Martha Stewart's Brats in a Blanket

The recipe is straightforward. Start with a sheet of store-bought puff pastry and brush it with honey-Dijon mustard or your preferred mustard. Place cooked bratwursts on the pastryalternatives like frankfurters, andouille, or chicken sausage work as well. Roll the pastry around the sausages.

For an extra touch, brush the wrapped sausages with an egg wash and sprinkle with flaky salt or poppy seeds. Cut each roll into thirds and bake at 400F for about 25 minutes, or until the puff pastry turns golden brown.

Stewart suggests serving these with ketchup and mustard, though Guthrie notes theyre delicious even without dipping sauces. With its simplicity and flavor, this recipe is destined to be a highlight on any appetizer table this holiday season.

Author: Sophia Brooks