Darcy's Gourmet Pigs-in-a-Blanket (from Dreams of Perfection)


•    8 sheets phyllo dough, thawed
•    Nonstick cooking spray
•    4 Italian sausages of your choice (spicy or sweet)
•    4 tbs. Mayonnaise
•    4 tbs. Sour Cream
•    4 tsp. Chopped Parsley
•    4 tsp. Dijon Mustard
•    2 tsp. White Wine Vinegar
•    1/4 tsp. Ground Red Pepper

Preheat oven to 450 degrees. Line a baking sheet with parchment paper, and set aside.
Lay one sheet of phyllo on a work surface (cover the remaining phyllo with a slightly damp kitchen towel to keep it from drying out). Spray the phyllo sheet generously with cooking spray. Top with another sheet of phyllo. Spray the second sheet of phyllo with cooking spray. Cut the phyllo stack lengthwise into three strips (each strip should measure about 3x9 inches).
Place one piece of hot dog at the end of each strip. Fold the sides of the phyllo in to overlap the edges of the hot dog pieces. Roll the hot dogs up tightly to encase them in phyllo. Place the rolled hot dogs, seam side down, on the prepared baking sheet.
Repeat the process with the remaining hot dogs and phyllo. When all of the hot-dog packages have been assembled, spray them lightly with cooking spray, and bake until they are golden brown and crispy, about 16 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise through the ground red pepper, and refrigerate for one hour before serving.
Serve the pigs in a blanket with the spicy mustard sauce for dipping.