Smoked Gouda Brats in Blankets

These magic dippers pair with any mustards!

Ingredients

—1 PK, 14 OZ Queen City Sausage Skinless Bratwurst

—9 Slices Gouda cheese

—2 Sheets,Pepperidge Farm Puff Pastry. 17.3 oz.  Thawed

—3 TBLS Dijon mustard, for applying to pastry

—1 Large egg to make egg wash

—3 TBLS Everything But the Bagel seasoning

—2 TBLS Hot mustard, Dijon mustard, and horseradish mustard or favorites, for dipping

Directions

1. Lay out the puff pastry sheets.  Brush on the Dijon mustard evenly

2. Apply slices of Gouda cheese to cover each pastry

3. Place the brats (2 across) at the top of the puff pastry.  Roll and cut to separate  OK to leave a lip.  Seal the seam.  Repeat

4. Brush the pastry wrapped brats with the egg wash

5. Sprinkle the Everything But the Bagel seasoning evenly

6. Cut the links into 4 pieces each

7. Place on parchment papered sheet pan

8. Bake in a preheated oven 400 degrees F for about 25 minutes

YIELD: 24 Pieces

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