Pepper Jelly Hogs in Blanket (Printable)

Cocktail sausages in puff pastry with pepper jelly glaze. Golden, buttery, and perfect for entertaining.

# 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 large egg, beaten for egg wash

→ Optional Garnishes

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry sheet on a lightly floured surface. Cut into 24 strips, approximately 1 inch by 2.5 inches each.
03 - Brush each pastry strip lightly with sweet pepper jelly.
04 - Place one cocktail sausage at the end of each strip and roll tightly with jelly side facing inward.
05 - Position wrapped sausages seam side down on prepared baking sheet in a single layer.
06 - Brush tops of each wrapped sausage with beaten egg. Optionally sprinkle with sesame seeds for added texture.
07 - Bake for 18 to 20 minutes until golden brown and pastry is puffed.
08 - Allow to cool for 5 minutes. Garnish with chopped fresh chives before serving if desired.

# Expert Tips:

01 -
  • They come together in half an hour but taste like you spent all afternoon in the kitchen.
  • The pepper jelly adds a grown-up kick that makes these way more interesting than the freezer aisle version.
  • You can prep them ahead and bake right before guests arrive so you're not missing your own party.
02 -
  • Don't skip the egg wash or they'll bake up pale and sad looking instead of that gorgeous shiny bronze.
  • If your pastry starts getting too soft while you're working, pop it back in the fridge for a few minutes to firm up.
  • Use just a thin smear of jelly because too much makes them soggy and the filling leaks out during baking.
03 -
  • Work quickly with puff pastry and keep everything cold so it puffs properly in the oven instead of turning greasy.
  • If you're making a big batch, rotate the baking sheets halfway through so they brown evenly on all sides.
  • Leftovers reheat beautifully in a 350°F oven for about 8 minutes, way better than the microwave which makes them soggy.
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