Save My sister showed up to book club with a tray of these last spring, and I watched them vanish in under ten minutes. She wouldn't tell anyone what made them so good until the platter was empty. The secret was pepper jelly, brushed inside before rolling. I made them the following weekend and haven't looked back since.
I brought these to a potluck once without saying what was inside, and three people asked if I'd catered them. One friend stood by the tray guarding the last four pieces. It became clear that pepper jelly belonged in more than just my cheese board rotation.
Ingredients
- Cocktail sausages: Mini smoked sausages work best because they hold their shape and have a bit of snap when you bite in.
- Puff pastry: Thaw it in the fridge overnight so it rolls without cracking, and don't skip the flour on your counter or it will stick.
- Sweet pepper jelly: This is what makes them unforgettable, the glaze caramelizes just enough to add shine and a little kick.
- Egg: Beaten with a fork and brushed on top, it gives the pastry that golden bakery finish.
- Chives and sesame seeds: Optional, but they make the tray look like you tried harder than you did.
Instructions
- Prep your station:
- Preheat the oven to 400°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Cut the pastry:
- Unfold the thawed puff pastry on a floured surface and slice it into 24 narrow strips, about 1 inch wide and 2.5 inches long. A pizza cutter makes this go faster.
- Brush with jelly:
- Use a pastry brush to coat each strip lightly with pepper jelly. Don't go too heavy or it will ooze out while baking.
- Wrap the sausages:
- Place a sausage at one end of each strip and roll it up snugly with the jelly side facing in. Press the seam gently so it stays closed.
- Arrange and glaze:
- Set each piece seam side down on the baking sheet, then brush the tops with beaten egg. Sprinkle sesame seeds on now if you're using them.
- Bake until golden:
- Slide the tray into the oven and bake for 18 to 20 minutes, until the pastry puffs up and turns a deep golden brown. Let them cool for five minutes before adding chives.
Save The first time I served these at a family gathering, my nephew ate six before dinner and called them fancy hot dogs. Now he requests them every birthday instead of cake. Sometimes the best compliment comes from a seven year old with no filter.
Choosing Your Jelly
Sweet pepper jelly is the classic move, but if you like heat, grab the hot version or stir a pinch of cayenne into what you have. I've also used jalapeño jelly when that's all the store had, and it worked beautifully. Just taste it first so you know what kind of kick you're adding.
Make Ahead Magic
You can roll these up to six hours ahead and keep them covered in the fridge until it's time to bake. Brush on the egg wash right before they go in the oven so the pastry doesn't get soggy. I've done this for every party since I learned the trick, and it saves me from rushing around when guests arrive.
Serving and Extras
These are perfect straight off the tray, but I like putting out a small bowl of extra pepper jelly or grainy Dijon mustard for dipping. People always go back for more when there's something to dunk them in.
- Crescent roll dough works if you don't have puff pastry, though the texture will be softer and less flaky.
- Leftovers reheat well in a 350°F oven for about eight minutes.
- If you're feeding a crowd, double the batch and use two sheets of pastry.
Save Once you make these, you'll understand why they disappear so fast. They're the kind of thing people remember long after the party ends.
Recipe FAQs
- → Can I prepare these ahead of time?
Yes, you can assemble them up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Brush with egg wash just before baking and add 2-3 extra minutes to the cooking time.
- → What type of pepper jelly works best?
Sweet red pepper jelly is the classic choice, offering a perfect balance of sweetness and mild heat. For more spice, use hot pepper jelly or jalapeño jelly.
- → Can I use regular hot dogs instead of cocktail sausages?
Yes, cut regular hot dogs into thirds or quarters to create bite-sized pieces. Adjust pastry strip size accordingly to wrap around each piece completely.
- → How do I prevent the pastry from becoming soggy?
Use a light hand when brushing the pepper jelly on the pastry strips. Roll the sausages tightly with the jelly side facing inward, and bake on parchment paper for even heat distribution.
- → What dipping sauces pair well with these?
Extra pepper jelly, Dijon mustard, honey mustard, or spicy brown mustard all complement the sweet-savory flavor profile beautifully. Ranch dressing is also popular.
- → Can I freeze these for later?
Yes, freeze unbaked assembled pieces on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 375°F for 25-28 minutes until golden brown.