Pepper Jelly Hogs in Blanket (Printable Copy)

Cocktail sausages in puff pastry with sweet pepper jelly glaze. Golden, flaky, and party-ready in 35 minutes.

# What You 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:

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

# Expert Advice:

01 -
  • They look impressive but come together in less time than it takes to preheat the oven twice.
  • The pepper jelly adds a sweet-spicy kick that makes these taste nothing like the frozen kind.
  • You can prep them ahead and bake right before guests arrive, so you're not stuck in the kitchen.
02 -
  • Don't skip the egg wash—it's what gives these that shiny, professional look and helps the sesame seeds stick.
  • If your puff pastry is still cold and stiff, let it sit at room temperature for a few minutes so it doesn't crack when you cut it.
  • Space them about an inch apart on the pan so they puff evenly and don't steam each other.
03 -
  • Use a pastry brush with silicone bristles for the jelly—natural bristles can shed and stick to the pastry.
  • If you don't have cocktail sausages, cut regular hot dogs into thirds and they'll work just fine.
  • Let the tray cool on the pan for a few minutes before transferring so the bottoms stay crisp and don't tear.
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