Save to Pinterest My neighbor brought these to a book club potluck, and I watched them vanish in under ten minutes. She casually mentioned pepper jelly, and I thought she was joking until I tasted one—the sweet heat against buttery pastry made perfect sense. I went home that night determined to crack the code. Two grocery trips later, I had my own tray cooling on the counter, and my kitchen smelled like a bakery had collided with a pepper farm in the best possible way.
I made these for my sons birthday party expecting the kids to ignore them in favor of pizza. Instead, the adults formed a quiet huddle around the appetizer table, and I caught three people sneaking seconds before the candles were even lit. One dad asked for the recipe twice, once out loud and once in a whisper by the door. That's when I knew I had something that transcended age brackets and dietary snobbery.
Ingredients
- Cocktail sausages: I prefer the mini smoked ones for their snap and flavor, but mini hot dogs work if thats whats in your freezer.
- Puff pastry: Thaw it in the fridge overnight so it rolls without tearing, and never microwave it or youll end up with a sticky mess.
- Sweet pepper jelly: This is the star, the jelly melts into the pastry and caramelizes slightly, creating pockets of sweet heat.
- Egg: The wash gives that bakery sheen, so dont skip it even if youre tempted.
- Chives and sesame seeds: Totally optional, but they make your tray look like you went to culinary school.
Instructions
- Prep your station:
- Preheat your oven to 400°F and line a baking sheet with parchment, because these will stick to bare metal. Gather everything within arms reach so you can work quickly while the pastry is still cold.
- Cut the pastry:
- Unfold the thawed puff pastry on a floured surface and slice it into 24 strips, roughly 1 inch wide and 2.5 inches long. A pizza cutter makes this faster and cleaner than a knife.
- Add the jelly:
- Brush a thin layer of pepper jelly onto each strip, focusing on the center where the sausage will sit. Too much jelly and it will ooze out during baking, too little and you lose the magic.
- Wrap the sausages:
- Place one sausage at the end of each strip and roll it up snugly, jelly side facing in. Press the seam gently to seal, then place seam side down on your baking sheet.
- Egg wash and garnish:
- Brush the tops with beaten egg, then scatter sesame seeds over them if youre using any. This step turns them from homemade to bakery perfect.
- Bake until golden:
- Slide the tray into the oven and bake for 18 to 20 minutes, watching for that deep golden puff. Let them cool for 5 minutes before transferring, or the bottoms will stick and tear.
Save to Pinterest My sister in law, who claims to hate anything spicy, ate four of these at Thanksgiving and then asked if I had more hidden in the kitchen. I told her about the pepper jelly, and she looked betrayed for about two seconds before reaching for another. Food has a way of rewriting peoples rules, especially when it comes wrapped in buttery pastry.
Choosing Your Jelly
Sweet pepper jelly is the classic move, but hot pepper jelly turns these into something for the brave. I keep both in my fridge now and let guests choose their own adventure. You can also mix a pinch of cayenne into sweet jelly if you want control over the heat level. Once, I used jalapeño jelly by accident, and it became the most requested version at every party since.
Make Ahead Magic
You can assemble these up to 4 hours ahead and keep them covered in the fridge until youre ready to bake. The egg wash goes on right before they hit the oven, not before. I tried freezing a batch once, and they baked up fine but lost a bit of their flaky drama, so I only recommend it if youre truly desperate.
Serving Suggestions
I put out a small bowl of extra pepper jelly and another of grainy Dijon mustard for dipping, and people treat it like a choose your own adventure. These are best served warm but still delicious at room temperature, which makes them perfect for buffet tables. If youre feeling fancy, arrange them on a wooden board with some cornichons and grapes, and suddenly youre hosting like a professional.
- For a smoky twist, brush the tops with a little BBQ sauce mixed into the jelly.
- Try sprinkling everything bagel seasoning instead of sesame seeds for a savory punch.
- Pair them with a cold beer or sparkling wine, both work better than you'd think.
Save to Pinterest These little bites have earned a permanent spot in my party lineup, and I never make just one batch anymore. They disappear too fast, and someone always asks if theres more hiding somewhere.
Recipe Questions & Answers
- → Can I make 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 minutes to the cooking time.
- → What type of pepper jelly works best?
Sweet red pepper jelly is traditional, but you can use jalapeño jelly for more heat or even habanero jelly if you prefer extra spice. The sweetness balances beautifully with the savory sausage.
- → Can I use regular hot dogs instead of cocktail sausages?
Absolutely. Cut regular hot dogs into thirds or quarters to create bite-sized pieces. Adjust the pastry strip size accordingly to wrap them properly.
- → How do I prevent the pastry from getting soggy?
Use a light hand when brushing the jelly on the pastry strips, and make sure your oven is fully preheated. Placing them seam-side down also helps seal in the filling and create a crispy exterior.
- → What dipping sauces pair well with these?
Extra pepper jelly is always a winner, but Dijon mustard, honey mustard, or spicy brown mustard also complement the sweet and savory flavors perfectly. Ranch dressing is another crowd-pleasing option.
- → Can I freeze these before or after baking?
Yes, freeze unbaked hogs in a blanket on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the cooking time. Already baked ones can be reheated in a 350°F oven for 10 minutes.