Pepper Jelly Hogs in a Blanket (Print Version)

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

# 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 approximately 1 by 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 with jelly side facing inward.
05 - Position 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 - Allow to cool for 5 minutes. Garnish with chopped chives before serving, if desired.

# Additional Tips::

01 -
  • They taste like you spent an hour in the kitchen, but youll be done before your oven even finishes preheating twice.
  • The sweet heat from the pepper jelly makes people pause mid-bite and ask for the recipe every single time.
  • You can prep them in advance and bake right before guests arrive, so youre not stuck in the kitchen during your own party.
  • Theyre foolproof enough for a weeknight snack but impressive enough for holiday appetizer spreads.
02 -
  • If your puff pastry is too warm, it will tear and stick to everything. Keep it cold until youre ready to cut and roll.
  • Dont overload the strips with jelly or theyll leak and burn on the pan. A light brush is all you need for that sweet-spicy flavor.
  • Seam side down is non-negotiable. I learned this the hard way when half my first batch unraveled in the oven like tiny pastry sleeping bags.
03 -
  • Use a sharp knife or pizza cutter to slice the pastry cleanly. Dull blades smush the layers and ruin the puff.
  • If you want them extra crispy, bake on the middle rack and resist the urge to open the oven door until the timer goes off.
  • Let the egg wash come to room temperature before brushing. Cold egg can make the pastry seize up and not brown evenly.
Go Back