Pepper Jelly Hogs in a Blanket (Printer-friendly)

Juicy cocktail sausages wrapped in buttery puff pastry with a sweet and spicy pepper jelly glaze. Perfect party 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 Steps:

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 Hints:

01 -
  • The pepper jelly creates this incredible sticky glazed finish that keeps the pastry perfectly crisp
  • They disappear faster than you can bake them so make double what you think you need
02 -
  • Do not skip chilling your puff pastry if it gets soft it becomes impossible to work with
  • The pepper jelly needs to be room temp or slightly warm for easy spreading
03 -
  • Use a sharp knife or pizza cutter and make one clean motion through the pastry
  • Space them at least an inch apart on the baking sheet so they puff properly
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