Pepper Jelly Hogs in a Blanket (Printable)

Cocktail sausages wrapped in puff pastry with sweet pepper jelly glaze. Ready in 35 minutes for your next party.

# 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 chopped fresh chives
06 - 1 teaspoon sesame seeds

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry sheet on a lightly floured surface. Cut into 24 strips, each approximately 1 inch by 2.5 inches.
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 the prepared baking sheet, spacing evenly.
06 - Brush tops with beaten egg. Optionally sprinkle with sesame seeds for added texture and visual appeal.
07 - Bake for 18 to 20 minutes until pastry is golden brown and puffed.
08 - Remove from oven and allow to cool for 5 minutes. Garnish with chopped chives immediately before serving if desired.

# Expert Advice:

01 -
  • They look fancy but come together faster than you can vacuum the living room before guests arrive.
  • The pepper jelly adds a grown-up sweetness that makes people ask for the recipe every single time.
  • You can prep them in the morning, refrigerate, and bake right before people show up.
  • They disappear so fast you'll wish you made a double batch.
02 -
  • If your pastry is even slightly warm when you try to cut it, it will stretch and tear instead of slicing cleanly, keep it cool.
  • Don't skip the egg wash, it's the difference between pale doughy-looking pastry and that gorgeous golden finish.
  • They reheat surprisingly well in a 350°F oven for about 5 minutes, so leftovers (if you have any) aren't a lost cause.
03 -
  • Use a pastry brush dedicated to savory stuff, once it's touched pepper jelly it's not great for delicate pastries anymore.
  • If your puff pastry has three folds, cut along those lines first, it makes portioning so much easier and the pieces come out more uniform.
  • Let them cool just long enough that the jelly sets slightly, they hold together better and won't burn anyone's mouth.
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