Pepper Jelly Hogs in Blanket (Printable)

Cocktail sausages wrapped in puff pastry with sweet and spicy pepper jelly glaze. Perfect for entertaining.

# 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 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 approximately 1 by 2.5 inches.
03 - Brush each pastry strip lightly with sweet pepper jelly.
04 - Place a cocktail sausage at one end of each strip and roll up tightly with the jelly side facing inward.
05 - Arrange the wrapped sausages seam side down on the prepared baking sheet.
06 - Brush the tops with beaten egg. Optionally, sprinkle with sesame seeds.
07 - Bake for 18 to 20 minutes, or until golden brown and puffed.
08 - Let cool for 5 minutes. Garnish with chopped chives before serving if desired.

# Expert Hints:

01 -
  • They look fancy but come together faster than most people can finish setting the table.
  • The pepper jelly adds a grown up kick that makes them impossible to eat just one.
  • Puff pastry does all the heavy lifting, so you get to take credit for minimal effort.
  • They work for everything from game day to wedding showers without changing a single thing.
02 -
  • If your pastry gets warm and floppy while youre working, pop it back in the fridge for 10 minutes or the rolls will lose their shape in the oven.
  • Seam side down is non negotiable, I learned this when half my first batch unraveled into sad pastry spirals.
  • Let them cool just long enough to firm up, because biting into one fresh from the oven will scorch the roof of your mouth.
03 -
  • Use a sharp knife or pizza cutter to slice the pastry cleanly, dull blades drag and stretch the dough.
  • If you dont have pepper jelly, apricot preserves mixed with a pinch of red pepper flakes will get you close.
  • Space them an inch apart on the baking sheet so they puff without touching and steaming each other.
  • Leftover jelly keeps for months in the fridge and works beautifully on cream cheese with crackers.
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