Pepper Jelly Hogs Blanket (Printable)

Buttery puff pastry-wrapped cocktail sausages with sweet and spicy pepper jelly glaze. Ideal appetizer for any gathering.

# 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 egg, beaten (for egg wash)

→ Optional Garnishes

05 - 1 tablespoon chopped fresh chives
06 - 1 teaspoon sesame seeds

# How To Make:

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 about 1 x 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, jelly side in.
05 - Arrange the wrapped sausages seam side down on the prepared baking sheet.
06 - Brush tops with beaten egg. Optionally, sprinkle with sesame seeds.
07 - Bake for 18–20 minutes, or until golden brown and puffed.
08 - Let cool for 5 minutes. Garnish with chopped chives before serving, if desired.

# Expert Advice:

01 -
  • The sweet heat glaze creates this incredible sticky situation people can't stop talking about
  • They come together in under 40 minutes but taste like you fussed for hours
02 -
  • Overfilling with jelly leads to burned sugar disasters, keep it to a light brush
  • Letting the pastry get too warm means sad flat blankets instead of fluffy puffs
03 -
  • Work with one half of the pastry at a time while keeping the other half chilled in the fridge
  • The egg wash isn't just for looks, it helps the sesame seeds actually stick
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