Pepper Jelly Hogs in Blanket

My neighbor brought these to a book club potluck, and I watched them disappear in under ten minutes. She refused to share the recipe at first, claiming it was complicated, but when she finally admitted it was just three main ingredients, I laughed so hard I almost dropped my wine. The next weekend I made them for a birthday party and got the same result: an empty platter and four people asking for the recipe. There's something about the sweet-spicy glaze meeting buttery pastry that makes people forget their manners.

I started making these for every casual gathering after my sister requested them for her engagement party. She wanted something easy to eat while mingling, and I wanted something that wouldn't have me stressed in the kitchen while everyone else celebrated. Watching her friends hover around the tray, trying to look polite while clearly wanting to grab three at once, made me realize I'd found my signature party dish. Now my family just expects them, and I've stopped fighting it.

Ingredients

• Cocktail sausages: I prefer the mini smoked sausages over mini hot dogs because they have more flavor and stay juicier during baking.
• Puff pastry: Thaw it in the fridge overnight so it's easier to handle without tearing, and always keep it cold until you're ready to work with it.
• Sweet pepper jelly: This is where the magic happens; the jelly caramelizes slightly in the oven and creates a glossy, flavorful glaze that keeps people guessing.
• Egg: The egg wash gives that beautiful golden shine and helps the pastry puff up properly, so don't skip it even if you're tempted.
• Chives and sesame seeds: Totally optional, but the chives add a fresh pop of color and the sesame seeds give a subtle crunch that makes them look bakery-level fancy.

Instructions

Get the oven ready:

Preheat to 400°F and line your baking sheet with parchment paper so nothing sticks and cleanup is a breeze. Trust me, skipping the parchment means scrubbing later.

Prep the pastry:

Unfold the thawed puff pastry on a floured surface and cut it into 24 strips, about 1 by 2.5 inches each. A pizza cutter works better than a knife for clean, quick cuts.

Add the jelly:

Brush each strip lightly with pepper jelly, keeping it thin so it doesn't ooze out everywhere during baking. A little goes a long way here.

Wrap the sausages:

Place one sausage at the end of each strip and roll it up snugly with the jelly side facing in. Don't roll too tight or the pastry won't puff properly.

Arrange and glaze:

Set them seam side down on the baking sheet and brush the tops with beaten egg. Sprinkle sesame seeds now if you're using them.

Bake until golden:

Slide them into the oven for 18 to 20 minutes, watching for that perfect golden puff. The smell will bring people into the kitchen before they're even done.

Finish and serve:

Let them cool for five minutes so no one burns their mouth, then scatter chopped chives over the top. Serve them warm and watch them vanish.

Save

The first time I brought these to a potluck, someone asked if I'd catered them. I didn't correct her right away because I was too busy enjoying the compliment, but eventually I admitted they took less than half an hour. She looked betrayed for a second, then asked me to write down everything so she could make them for her own party. That's when I knew I had something worth sharing.

Making Them Your Own

If you like more heat, 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 used crescent roll dough when I couldn't find puff pastry, and while it's not quite as flaky, it still tastes fantastic and bakes up beautifully. Some people like to serve extra jelly or Dijon mustard on the side for dipping, which turns them into an even more interactive appetizer.

Timing and Prep Ahead

You can assemble these completely, cover the baking sheet with plastic wrap, and refrigerate them for up to four hours before baking. Just add a minute or two to the bake time if they go in cold. I've done this for every party since I discovered it, because it means I can actually enjoy my own gathering instead of racing around the kitchen while everyone else has fun.

Serving and Storing

These are best served warm, but they're still good at room temperature if you're setting out a buffet that sits for a while. Leftovers can be stored in an airtight container in the fridge for up to two days and reheated in a 350°F oven for about eight minutes to crisp them back up.

• Don't microwave them or the pastry gets soggy and sad.
• If you're doubling the recipe, use two baking sheets and rotate them halfway through for even browning.
• Always make more than you think you need because people will eat twice as many as you expect.

Save

These little bites have become my go-to whenever I need to bring something that feels special without the stress. They've never let me down, and I hope they become your secret weapon too.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can assemble the wrapped sausages up to 24 hours in advance. Cover tightly and refrigerate, then brush with egg wash and bake when ready to serve. Add 2-3 minutes to the baking time if baking from cold.

→ What type of pepper jelly works best?

Sweet red pepper jelly is classic, but you can use green jalapeño pepper jelly for more heat or any fruit-pepper blend. Adjust the spice level to your preference by choosing mild or hot varieties.

→ Can I substitute the puff pastry?

Absolutely. Crescent roll dough is a popular alternative that's slightly sweeter and more bread-like. You can also use phyllo dough for a lighter, crispier texture, though it requires more delicate handling.

→ How do I prevent the pastry from getting soggy?

Use just a light brush of pepper jelly on each strip, and make sure to seal the seam tightly. Placing them seam-side down on the baking sheet helps keep the pastry crisp. Avoid overloading with jelly.

→ What are the best dipping sauces to serve with these?

Extra pepper jelly is always a hit, along with Dijon mustard, honey mustard, or spicy brown mustard. For variety, try ranch dressing, barbecue sauce, or a sriracha mayo for added kick.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness. Avoid microwaving as it makes the pastry soggy.