Pepper Jelly Hogs Blanket (Printable)

Juicy cocktail sausages wrapped in buttery puff pastry with a sweet and spicy pepper jelly glaze. Ideal for any gathering.

# 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 egg, beaten (for egg wash)

→ Optional Garnishes

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

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold the puff pastry sheet on a lightly floured surface. Cut into 24 strips, each about 1 x 2.5 inches.
03 - Brush each pastry strip lightly with pepper jelly.
04 - Place a cocktail sausage at one end of each strip and roll up tightly, jelly side in.
05 - Arrange the wrapped sausages seam side down on the prepared baking sheet.
06 - Brush tops with beaten egg. Optionally, sprinkle with sesame seeds.
07 - Bake for 18–20 minutes, or until golden brown and puffed.
08 - Let cool for 5 minutes. Garnish with chopped chives before serving, if desired.

# Expert Suggestions:

01 -
  • The puff pastry turns impossibly flaky while those little sausages stay juicy inside
  • That pepper jelly glaze creates the perfect sweet-heat balance everyone talks about
  • They reheat surprisingly well if you somehow have leftovers
02 -
  • Working with cold puff pastry is absolutely essential or it will shrink and melt in the oven
  • The pepper jelly needs to be room temperature or slightly warmed for easy spreading
  • Don't overcrowd the baking sheet or they will steam instead of getting crispy
03 -
  • Use a pizza cutter for the cleanest, fastest pastry strips
  • If using hot pepper jelly, start with less because the heat concentrates during baking
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