Save The first time I brought these to a friend's game night, I didn't mention the pepper jelly twist. Watching people's faces light up with that wait, what IS that? moment was better than any compliment. Now they're the most requested appetizer I make, and honestly, I don't mind having to double the batch every single time.
I made these for my sister's baby shower last spring, standing at the counter rolling fifty-six of them while my nephew helped arrange them on the baking sheet. He kept asking if we could taste test just one, which turned into four, but honestly, nobody can blame a kid for wanting warm pastry wrapped around sausage.
Ingredients
- 24 cocktail sausages: The mini smoked ones have better flavor than hot dogs, but both work beautifully
- 1 sheet frozen puff pastry: Thaw it completely but keep it cold, cold dough is the secret to puffy layers
- 1/3 cup sweet pepper jelly: Brush this inside the pastry for that surprise kick in every bite
- 1 egg, beaten: The golden wash makes them look professionally bakery-made
- 1 tablespoon chopped fresh chives: These little green confetti pieces make everything feel fancy
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper because sticky jelly means happy cleanup
- Prep the pastry:
- Cut your thawed puff pastry into 24 strips, about 1 by 2.5 inches each, on a lightly floured surface
- Add the secret:
- Brush each strip with pepper jelly, going easy on the corners so it doesn't drip everywhere
- Roll them up:
- Place a sausage at one end and roll tightly, jelly side in, sealing that sweetness inside
- Arrange for success:
- Place them seam side down on your prepared baking sheet, giving each one some breathing room
- Make them shine:
- Brush the tops with beaten egg and sprinkle with sesame seeds if you're feeling extra
- Bake to golden:
- Pop them in for 18 to 20 minutes until they're puffed and gorgeously browned
- The final touch:
- Let them cool for 5 minutes, then scatter fresh chives over the top like tiny green ribbons
Save These became my go-to for unexpected guests after that time my neighbor popped over with her kids and I literally threw these together with things I had in the freezer. The kids ate six each, and the mom asked for the recipe before she even left.
Making Them Ahead
You can assemble these completely and freeze them raw on a baking sheet, then transfer to a bag once frozen solid. Bake from frozen, adding just a few extra minutes, and nobody will know you didn't make them fresh that second.
The Jelly Situation
I've tried every pepper jelly under the sun, and the ones with actual pepper bits bring this texture that takes it over the top. Hot pepper jelly works too, but maybe warn your guests first unless you want to see some genuinely surprised faces.
Party Perfect
These vanish fast, so plan accordingly. I've learned to always make extra because serving an empty platter is the most awkward feeling in the world, and warm puff pastry is basically impossible to resist anyway.
- Set out extra jelly for dipping because double the jelly is never a bad idea
- A little Dijon mustard on the side cuts through all that richness beautifully
- Keep them warm in a 200°F oven if you're not serving immediately
Save Every time I serve these, someone inevitably asks why regular pigs in a blanket can't be this exciting, and honestly, after making this version, I wonder the same thing myself.
Recipe FAQs
- → What type of sausages are best for this dish?
For this delightful appetizer, cocktail sausages, mini smoked sausages, or mini hot dogs work best. Ensure they are fully cooked before wrapping to achieve the best texture and flavor.
- → Can I prepare these in advance?
Yes, you can assemble the unbaked cocktail sausages, place them on a baking sheet, and cover tightly. Refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if baking from chilled.
- → Is there an alternative to puff pastry?
Absolutely! Crescent roll dough makes a good substitute if puff pastry isn't available. The texture will be slightly different, but still delicious. Adjust baking time as per the crescent roll package instructions for optimal results.
- → How can I increase the spiciness?
To add more heat, simply use a hot pepper jelly instead of sweet pepper jelly. Alternatively, you can mix a small pinch of cayenne pepper directly into the sweet pepper jelly before brushing it onto the pastry strips.
- → What are some good dipping sauce suggestions?
These bites are delicious as they are! However, for dipping, consider serving them with extra pepper jelly (gently warmed), a robust Dijon mustard, or a homemade tangy honey mustard sauce to complement the flavors beautifully.