Pepper Jelly Hogs in a Blanket (Printable Version)

Cocktail sausages wrapped in puff pastry with sweet pepper jelly glaze. Golden, flaky 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 large egg, beaten for egg wash

→ Optional Garnishes

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

# How to Make It:

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, each approximately 1 by 2.5 inches.
03 - Brush each pastry strip lightly with sweet pepper jelly.
04 - Place a cocktail sausage at one end of each pastry strip and roll up tightly with jelly side facing inward.
05 - Position wrapped sausages seam side down on the prepared baking sheet in a single layer.
06 - Brush tops of wrapped sausages with beaten egg. Optionally sprinkle with sesame seeds for garnish.
07 - Bake for 18 to 20 minutes, or 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 disappear faster than you can refill the tray, which means you did something right.
  • The pepper jelly adds a sweet heat that makes these feel less like kids' party food and more like something you'd proudly serve adults.
  • You only need four real ingredients and about half an hour from start to finish.
02 -
  • If your puff pastry gets too warm while you're working, pop it back in the fridge for 10 minutes or it will be impossible to cut cleanly.
  • Don't skip the egg wash, it's the difference between pale, dull pastry and the kind that makes people ask where you bought them.
  • These are best served warm, not hot, so give them a few minutes to cool or the jelly will burn tongues and you'll feel terrible.
03 -
  • Use a sharp knife or pizza cutter to slice the pastry while it's still cold, it cuts cleaner and faster.
  • If you brush the jelly on too thick, it will leak out during baking and make a sticky mess, so keep it light and even.
  • Let the tray cool for a full 5 minutes before transferring them to a platter, the pastry firms up and they're much easier to move without falling apart.
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