Pepper Jelly Hogs in Blanket (Printable view)

Cocktail sausages wrapped in puff pastry with sweet and spicy pepper jelly glaze. Perfect for entertaining.

# 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 fresh chives, chopped
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 sheet onto 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 pastry strip and roll tightly with jelly side facing inward.
05 - Position wrapped sausages seam side down on prepared baking sheet.
06 - Brush tops of wrapped sausages with beaten egg. Optionally sprinkle with sesame seeds.
07 - Bake for 18 to 20 minutes until golden brown and puffed.
08 - Cool for 5 minutes. Garnish with chopped chives if desired before serving.

# Expert Advice:

01 -
  • They look fancy but take less time than most people spend choosing a playlist.
  • The pepper jelly gives you sweet and heat without any extra steps or mixing.
  • You can prep them in the morning and bake them right before guests arrive.
02 -
  • If your puff pastry is too warm, it won't puff properly and you'll end up with greasy flat wraps.
  • Don't overbake them or the jelly will turn bitter and the pastry will go from golden to scorched in about ninety seconds.
03 -
  • Use a ruler or a bench scraper to cut even strips, it makes rolling way easier and they bake more evenly.
  • If your jelly is too thick to brush, warm it for ten seconds in the microwave to loosen it up.
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