Pepper Jelly Hogs in Blanket

My sister showed up to book club with a platter of these last spring, and I watched them disappear in under ten minutes. The contrast between flaky pastry and the sticky-sweet heat of that jelly glaze had everyone reaching for seconds before the meeting even started. I cornered her in the kitchen and made her tell me exactly how she did it. Now they're my go-to whenever I need something that looks impressive but doesn't chain me to the stove.

I made these for a holiday potluck last December and three different people asked for the recipe before I even set the tray down. My neighbor Susan grabbed one, took a bite, and immediately went back for two more. She told me later she'd been trying to avoid carbs that week but couldn't help herself. That's the kind of reaction that makes you feel like a kitchen genius even when you know the recipe is almost embarrassingly simple.

Ingredients

• Cocktail sausages: The mini smoked ones work best because they're already cooked and perfectly sized, so you just need to heat them through and let the pastry do its thing.
• Puff pastry: Thaw it in the fridge overnight if you can, because room temperature pastry gets sticky and hard to work with fast.
• Sweet pepper jelly: This is where the magic happens, adding both sweetness and a little heat that cuts through the richness of the sausage and butter.
• Egg: Beaten with a tiny splash of water, this gives you that golden, glossy finish that makes them look bakery-perfect.
• Chives and sesame seeds: Totally optional, but they add a pop of color and a little textural interest that makes the platter look more thoughtful.

Instructions

Get the oven ready:

Preheat to 400°F and line your baking sheet with parchment so nothing sticks. Trust me, cleanup is so much easier this way.

Cut the pastry:

Unfold the thawed puff pastry on a floured surface and slice it into 24 strips, roughly 1 by 2.5 inches. A pizza cutter makes this go fast.

Add the jelly:

Brush a thin layer of pepper jelly onto each strip, keeping it light so it doesn't ooze out everywhere when you roll. You want just enough to taste it in every bite.

Wrap the sausages:

Set a sausage at one end of each strip and roll it up snugly with the jelly on the inside. Press the seam gently to seal.

Arrange and brush:

Place them seam side down on the baking sheet, then brush the tops with beaten egg. Sprinkle with sesame seeds if you're feeling fancy.

Bake until golden:

Slide them into the oven for 18 to 20 minutes, watching for that deep golden puff. They should look crisp and smell like butter and caramelized jelly.

Cool and garnish:

Let them sit for five minutes so nobody burns their mouth. Scatter chopped chives over the top right before serving.

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The first time I served these at a game day gathering, my brother-in-law ate six of them standing by the counter and declared them better than anything at the sports bar. His wife rolled her eyes, but she had four herself. It's become a running joke now that I have to make a double batch anytime their crew is coming over, and honestly, I don't mind one bit because they're just as easy to make in bulk.

Making Them Ahead

You can assemble these completely, arrange them on the baking sheet, cover with plastic wrap, and refrigerate for up to six hours before baking. Just add a couple extra minutes to the bake time if they're going in cold. I've also frozen them unbaked and baked them straight from the freezer at 375°F for about 25 minutes, and they turned out perfectly golden and flaky.

Flavor Variations

If you like more heat, swap in hot pepper jelly or stir a pinch of cayenne into the sweet stuff. I've also brushed them with apricot preserves mixed with a little Dijon mustard, and that combo was a huge hit with the crowd that doesn't love spice. You can even use crescent roll dough instead of puff pastry for a softer, breadier texture, though I think the puff pastry makes them feel more special.

Serving Suggestions

These are perfect on their own, but I like to set out a little bowl of extra pepper jelly and another of grainy Dijon mustard for dipping. People love having options, and it makes the whole spread look more intentional.

• Arrange them on a wooden board with fresh herbs tucked around the edges for a rustic look.
• Serve them warm, not piping hot, so the flavors come through and nobody burns their tongue.
• Pair them with something crisp and cold to drink because the richness really benefits from a refreshing contrast.

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These little bites have earned a permanent spot in my party lineup because they deliver big flavor with minimal fuss. Make them once and I guarantee you'll be the one everyone asks to bring appetizers from now on.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can assemble them up to 24 hours in advance. Cover and refrigerate, then brush with egg wash and bake just before serving.

→ What type of pepper jelly works best?

Sweet red pepper jelly is traditional, but you can use hot pepper jelly for extra spice or jalapeño jelly for a different flavor profile.

→ Can I use crescent roll dough instead of puff pastry?

Absolutely. Crescent roll dough is a great substitute and creates a slightly different texture. Separate into triangles and cut each into smaller strips.

→ How do I prevent the pastry from getting soggy?

Use a light hand when brushing on the pepper jelly and make sure the seam is placed down on the baking sheet. Baking at the proper temperature also helps achieve crispness.

→ What dipping sauces pair well with these?

Extra pepper jelly, Dijon mustard, honey mustard, or spicy mayo all complement the flavors beautifully.

→ Can I freeze these before or after baking?

You can freeze unbaked assembled pieces for up to 1 month. Bake from frozen, adding 3-5 minutes to the cooking time. Baked ones can be reheated but are best fresh.