Pepper Jelly Hogs in Blanket (Printable)

Cocktail sausages wrapped in puff pastry with sweet and spicy pepper jelly glaze. Party-perfect appetizer.

# What You 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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold the 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 pepper jelly.
04 - Place one cocktail sausage at one end of each pastry strip and roll up tightly, keeping the jelly on the inside.
05 - Arrange wrapped sausages seam side down on the prepared baking sheet.
06 - Brush the tops of each wrapped sausage with beaten egg. Optionally, sprinkle with sesame seeds.
07 - Bake for 18 to 20 minutes until golden brown and puffed.
08 - Allow to cool for 5 minutes. Garnish with chopped chives before serving if desired.

# Expert Advice:

01 -
  • They taste fancy but come together faster than you can clean up the kitchen.
  • The sweet heat from the jelly makes them completely different from anything else on the table.
  • You only need five ingredients, and most of them are probably already in your fridge.
02 -
  • If your pastry is still cold and stiff, it will tear when you try to roll it, so let it sit at room temperature for about ten minutes first.
  • Don't skip the egg wash or the tops will look pale and sad instead of glossy and bakery perfect.
03 -
  • Keep your pastry cold until you're ready to work with it, warm dough gets sticky and impossible to handle neatly.
  • Arrange them with a little space between each piece so the hot air can puff the pastry evenly on all sides.
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