Pepper Jelly Hogs in a Blanket (Printer-Friendly)

Cocktail sausages in puff pastry with sweet-spicy pepper jelly glaze. Ready in 35 minutes 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 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 x 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 in a single layer.
06 - Brush the tops of each wrapped sausage with beaten egg. Optionally sprinkle with sesame seeds.
07 - Bake for 18 to 20 minutes until pastry is golden brown and puffed.
08 - Allow to cool for 5 minutes. Garnish with chopped fresh chives if desired before serving.

# Expert Advice:

01 -
  • They disappear faster than you can make them, which means you look like a genius host with minimal effort.
  • The sweet heat from the pepper jelly makes people pause mid-bite and ask what makes these different from every other wrapped sausage they've tried.
  • You can prep them hours ahead and just slide the tray into the oven when guests arrive.
  • Only four main ingredients stand between you and the most requested appetizer at your next gathering.
02 -
  • Cold pastry is your best friend, if it warms up too much while you're working it turns into a sticky mess that won't roll neatly.
  • Don't skip the egg wash or they'll bake up pale and sad instead of shiny and golden.
  • Seam side down is non-negotiable unless you want them unrolling in the oven and losing all that jelly.
03 -
  • Keep a little bowl of flour nearby while cutting and rolling so you can dust your hands and the counter if the pastry starts sticking.
  • Use a light hand with the jelly, too much and it leaks out and burns on the pan, just enough and it melts into a perfect glaze.
  • If you're making a big batch, work with one sheet of pastry at a time and keep the rest in the fridge so it stays cold and cooperative.
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