Pepper Jelly Hogs in a Blanket

My sister showed up to book club with a tray of these, and before anyone could finish discussing the chapter, the platter was empty. I watched her field requests for the recipe three times in under an hour. The combination of buttery pastry, salty sausage, and that glossy pepper jelly glaze was impossible to resist. I made them the following weekend and haven't stopped since.

I brought these to a New Year's party last year and set them next to a cheese board I'd spent an hour arranging. The cheese sat untouched while people hovered around the baking sheet, grabbing two at a time. Someone asked if I'd catered, and I didn't correct them. It felt good to let a simple recipe do all the talking.

Ingredients

• Cocktail sausages: I prefer mini smoked sausages over mini hot dogs because they have more flavor and a better snap when you bite into them.
• Frozen puff pastry: Thaw it in the fridge overnight or on the counter for about 40 minutes, you want it cold but pliable, not warm or it gets sticky and hard to work with.
• Sweet pepper jelly: This is what makes the recipe, it caramelizes in the oven and creates a shiny glaze that tastes like a secret ingredient.
• Egg: Beaten with a tiny splash of water, this gives the pastry that golden, glossy finish you see in bakery windows.
• Chopped fresh chives: Optional but worth it, they add a pop of color and a mild oniony brightness that cuts through the richness.
• Sesame seeds: A small visual touch that makes them look more intentional, like you planned this all along.

Instructions

Prep the oven and baking sheet:

Preheat your oven to 400°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup almost nonexistent.

Cut the pastry into strips:

Unfold the thawed puff pastry on a floured surface and cut it into 24 strips, roughly 1 inch wide and 2.5 inches long. A pizza cutter makes this faster and neater than a knife.

Brush with pepper jelly:

Use a pastry brush to lightly coat each strip with pepper jelly. Don't overdo it or the pastry won't seal properly.

Wrap the sausages:

Place a cocktail sausage at one end of each strip and roll it up snugly with the jelly side facing in. Press the seam gently to seal.

Arrange on the baking sheet:

Set each wrapped sausage seam side down on the prepared sheet, spacing them about an inch apart so they puff without touching.

Apply egg wash and toppings:

Brush the tops with beaten egg, then sprinkle with sesame seeds if you're using them. This step makes them look bakery quality.

Bake until golden:

Slide the tray into the oven and bake for 18 to 20 minutes, until the pastry is puffed and deep golden brown. Your kitchen will smell incredible.

Cool and garnish:

Let them rest on the tray for 5 minutes to set, then scatter chopped chives over the top before serving.

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The first time I made these, my husband ate four before I could plate the rest. He stood at the counter with a dish towel over his shoulder, pretending he was just keeping me company. I didn't say anything, but I made a double batch the next time.

How to Customize the Heat Level

If you want more kick, swap the sweet pepper jelly for hot pepper jelly or stir a pinch of cayenne into the sweet version before brushing it on. I've also mixed in a few drops of hot sauce when I'm feeling bold. For a milder version, use apricot or peach preserves, they still caramelize beautifully and add a fruity sweetness without any heat.

Make Ahead and Storage Tips

You can assemble these up to a day in advance, cover the tray tightly with plastic wrap, and refrigerate until you're ready to bake. Just add a couple of extra minutes to the baking time since they'll be cold from the fridge. Leftovers keep in an airtight container in the fridge for up to three days and reheat well in a 350°F oven for about 8 minutes, though they never last that long at my house.

Serving Suggestions and Pairings

I like to serve these with a small bowl of extra pepper jelly or grainy Dijon mustard on the side for dipping. They pair well with a simple green salad if you're serving them as a light meal, or alongside other finger foods like cheese straws and stuffed mushrooms for a party spread. A cold beer or a glass of sparkling wine is the perfect drink to go with them.

• Set them out on a wooden board with fresh herbs scattered around for a rustic look.
• If you're feeding a crowd, double the recipe and use two baking sheets.
• They travel well to potlucks if you keep them wrapped in foil until you're ready to serve.

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These little bites have become my go to whenever I need to bring something that looks impressive but doesn't require much effort. They're the kind of recipe that makes you look like you know what you're doing in the kitchen, even on days when you really don't.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can assemble them up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Brush with egg wash just before baking and add 2-3 minutes to the cooking time if baking from cold.

→ What type of pepper jelly works best?

Sweet red pepper jelly is the most popular choice, offering a balanced sweet-spicy flavor. For more heat, use jalapeño or habanero pepper jelly. Any variety will work depending on your preferred spice level.

→ Can I use a different type of pastry?

Absolutely. Crescent roll dough is a convenient alternative that creates a slightly softer texture. You can also use phyllo dough for a crispier, lighter result, though it requires a different wrapping technique.

→ How do I prevent the pastry from becoming soggy?

Use a light hand when brushing the pepper jelly—a thin coating is sufficient. Make sure the pastry is fully thawed but still cold, and bake immediately after assembling for the crispiest results.

→ What dipping sauces pair well with these?

Extra pepper jelly is always a winner. Dijon mustard, honey mustard, spicy brown mustard, or even ranch dressing complement the sweet-savory flavors beautifully. Offer a variety for guests to choose from.

→ Can I freeze these before baking?

Yes, freeze them unbaked on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen at 400°F, adding 5-7 minutes to the cooking time. No need to thaw first.