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Pigs in Chic Scarves

• Ingredients

  • 1/3 cup unsalted butter, melted
  • ½ teaspoon Italian herb seasoning
  • 8 sheets phyllo dough, thawed (keep covered with plastic wrap)
  • 1 (16oz.) package hot dogs (8 to a package) drained and patted dry

• Directions

  1. Preheat oven to 425 degrees. Line a large shallow baking sheet with parchment paper and set aside.
  2. Mix butter and herbs together.
  3. On a cutting board, place 1 sheet of phyllo dough. Fold in thirds to measure 4½ x 8¾-inches. Lightly brush with herbed butter.
  4. Place hot dog at the top of the dough and roll up tightly, pressing ends of dough together to seal. Repeat with remaining hot dogs and phyllo sheets.
  5. Cut each hot dog into 3 sections. Place ½-inch apart, seam-side down, on prepared baking sheet. Lightly brush tops of each section with herb butter.
  6. Bake for about 10 minutes, or until dough is golden brown.
  7. Serve warm with Light Mustard Dipping Sauce.

• Light Mustard Dipping Sauce

  • ½ cup Dijon mustard
  • ¼ cup mayonnaise
  • 2 tablespoons honey

• Directions

  • Stir all ingredients together. Cover and chill for 20 minutes before serving.
• • Yields: 24 pieces

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