Pepper Jelly Hogs in a Blanket

The first time I brought these to a tailgate, my friend Sarah literally chased me around the parking lot demanding the recipe. Something about that sweet heat cutting through rich buttery pastry makes people forget their manners in the best way.

Last New Years Eve I made three batches back to back because my husband kept eating them before I could even get them to the serving platter. The kitchen smelled like warm sugar and baking butter for hours.

Ingredients

• 24 cocktail sausages: I prefer the little smoked ones but any mini hot dog works beautifully here
• 1 sheet frozen puff pastry: Thaw it completely but keep it cold so it stays workable
• 1/3 cup sweet pepper jelly: This is the magic ingredient that elevates everything
• 1 egg: Beaten for that gorgeous golden shine
• 1 tablespoon chopped fresh chives: Adds a fresh pop of color and mild onion flavor
• 1 teaspoon sesame seeds: Totally optional but they look so professional

Instructions

Heat things up:

Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup

Prep your canvas:

Cut the thawed puff pastry into 24 strips about 1 by 2.5 inches each

Add the secret:

Brush each strip lightly with pepper jelly this is what makes them special

Wrap them up:

Place a sausage at one end and roll tightly jelly side in

Get them ready:

Arrange seam side down on your baking sheet and brush with beaten egg

Make them shine:

Sprinkle with sesame seeds now if you are using them

Bake to perfection:

Bake 18 to 20 minutes until golden brown and puffed beautifully

Finish with flair:

Let cool 5 minutes then scatter with fresh chives before serving

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These became my go to contribution after my sister in law admitted she had been buying frozen pigs in a blanket for years and never realized homemade could taste this different.

Making Them Ahead

You can assemble these completely and freeze them raw on the baking sheet. When you are ready to bake just add a couple extra minutes and no one will know the difference.

Playing with Heat Levels

My kids prefer the mild sweet pepper jelly but for adult parties I have been known to mix in some hot pepper jelly or even a dash of cayenne. The beauty is you can customize each batch.

The Perfect Party Strategy

I always set up a little dipping station with extra pepper jelly and some grainy mustard because half the fun is double dipping. People get surprisingly passionate about their dip combinations.

• Have a backup baking sheet ready if you are doubling the recipe
• Let them cool at least 5 minutes or the jelly will burn your tongue
• These reheat surprisingly well in a 350°F oven for about 8 minutes

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Watch them vanish and accept that you will need to make these for every gathering from now on.

Your Questions Answered

→ How long does it take to make Pepper Jelly Hogs in a Blanket?

These are quick and easy! Preparation takes about 15 minutes, with a cooking time of 20 minutes, totaling around 35 minutes from start to finish.

→ Can I use something other than puff pastry?

Yes, you can substitute crescent roll dough for the puff pastry if you prefer a different texture or have it on hand. The cooking time might vary slightly, so keep an eye on them.

→ How can I make the pepper jelly glaze spicier?

For extra heat, you can use a hot pepper jelly instead of sweet, or stir in a pinch of cayenne pepper directly into your sweet pepper jelly before brushing it on the pastry.

→ What should I serve with these 'hogs'?

They are delicious on their own, but you can offer extra sweet pepper jelly or a tangy Dijon mustard for dipping. Fresh chopped chives make a lovely garnish.

→ Can I prepare these ahead of time?

You can assemble the wrapped sausages and refrigerate them for a few hours before baking. For best results, bake fresh. Leftovers can be reheated gently in an oven or air fryer.

→ What kind of cocktail sausages work best?

Mini smoked sausages or small hot dogs are perfect. Just ensure they are fully cooked before wrapping them in the pastry.