Pepper Jelly Hogs in Blanket (Printer View)

Cocktail sausages in puff pastry with sweet pepper jelly glaze. Golden, flaky party appetizer in 35 minutes.

# What you'll need:

→ Meats

01 - 24 cocktail sausages (mini smoked sausages or mini hot dogs)

→ Pastry

02 - 1 sheet frozen puff pastry, thawed

→ Condiments

03 - 1/3 cup sweet pepper jelly

→ Dairy

04 - 1 large egg, beaten for egg wash

→ Optional Garnishes

05 - 1 tablespoon fresh chives, chopped
06 - 1 teaspoon sesame seeds

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry on a lightly floured work surface. Cut into 24 strips approximately 1 inch by 2.5 inches each.
03 - Brush each pastry strip lightly with sweet pepper jelly.
04 - Place one cocktail sausage at the end of each pastry strip and roll tightly with jelly side facing inward.
05 - Position wrapped sausages seam side down on prepared baking sheet in a single layer.
06 - Brush tops of wrapped sausages with beaten egg. If desired, sprinkle sesame seeds over tops.
07 - Bake for 18 to 20 minutes until golden brown and pastry is puffed.
08 - Allow to cool for 5 minutes. Garnish with chopped chives if desired and serve warm.

# Expert Advice:

01 -
  • A sophisticated twist on classic pigs in a blanket.
  • Combines juicy cocktail sausages with buttery puff pastry.
  • Features a delicious sweet and spicy pepper jelly glaze.
  • Perfect for parties and easy to assemble in minutes.
02 -
  • Keep the puff pastry cold until you are ready to cut and roll for the best puff.
  • Use a pizza cutter to get clean, even strips of pastry quickly.
  • Do not overfill with jelly to prevent it from leaking out too much during the baking process.
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