Pepper Jelly Hogs in Blanket

I started making these at book club after someone brought store-bought jalapeño poppers and we all agreed they needed an upgrade. The sweet-spicy combo of pepper jelly with buttery pastry felt more interesting than the usual mustard route. They disappeared so fast I had to guard the last tray with a spatula. Now they're my go-to when I want something that looks fancy but doesn't tie me to the kitchen all afternoon. The jelly does all the work.

The first time I served these was at a holiday potluck where I arrived late and flustered. I shoved the tray in the oven still wearing my coat, and by the time I turned around, half the room was hovering near the stove asking what smelled so good. Someone's husband ate seven and tried to sneak an eighth when he thought no one was looking. That's when I knew I'd found something worth keeping.

Ingredients

• Cocktail sausages: I use the little smoky ones because they have more flavor than plain mini hot dogs, and the casing crisps up nicely in the oven.
• Puff pastry: Thaw it in the fridge overnight so it rolls without cracking, and don't skip the flour on your counter or it'll stick like glue.
• Sweet pepper jelly: The red kind works best for color, but I've used jalapeño jelly when that's all I had and it was just as good with a little more kick.
• Egg: Beaten with a fork until it's totally smooth, this gives the pastry that shiny golden finish that makes them look bakery-quality.
• Chives and sesame seeds: Totally optional, but the chives add a fresh pop and sesame seeds give a little crunch that makes people think you tried harder than you did.

Instructions

Get the oven ready:

Preheat to 400°F and line your baking sheet with parchment so nothing sticks. I learned this the hard way after scrubbing burnt jelly off a pan for twenty minutes.

Cut the pastry:

Unfold the sheet on a floured surface and slice it into 24 strips, about an inch wide and two and a half inches long. A pizza cutter makes this faster than a knife.

Brush with jelly:

Use a pastry brush to spread a thin layer of pepper jelly on each strip. Don't glob it on or it'll ooze out and burn on the pan.

Wrap the sausages:

Set a sausage at one end of each strip and roll it up snugly with the jelly tucked inside. Press the seam gently so it stays shut.

Arrange and glaze:

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

Bake until golden:

Slide the tray into the oven and bake for 18 to 20 minutes, until the pastry puffs up and turns deep gold. Let them cool for five minutes before you touch them or you'll burn your fingers on the jelly.

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My neighbor once texted me at nine in the morning asking for the recipe because her mother-in-law was coming for lunch and she needed something impressive. I talked her through it over the phone while folding laundry, and she later told me her husband's mom asked if she'd ordered them from a caterer. That's the kind of recipe this is—it makes you look like you know what you're doing even when you're winging it.

Choosing Your Jelly

I've tried this with at least six different kinds of pepper jelly and they all work, but the sweet red pepper version gives you the best balance without overwhelming the sausage. If you like heat, go for jalapeño or habanero jelly, but warn your guests first because some people aren't ready for that surprise. I keep a jar of the mild stuff in my fridge year-round now just in case I need to throw these together. You can also mix a little Dijon mustard into the jelly if you want a tangier glaze, though I usually don't bother.

Make-Ahead Strategy

You can roll these up in the morning, arrange them on the baking sheet, cover with plastic wrap, and refrigerate until you're ready to bake. Just add a couple extra minutes to the baking time since they'll be cold from the fridge. I've even frozen them unbaked and popped them straight into the oven from frozen, which took about 25 minutes and worked perfectly. The egg wash can be brushed on right before baking so the pastry doesn't get soggy. This is one of those recipes that actually benefits from a little planning, even though it doesn't need it.

Serving and Variations

I usually pile these on a wooden board with a small bowl of extra pepper jelly or grainy mustard for dipping, though most people eat them straight without anything else. If you want to get creative, you can use crescent roll dough instead of puff pastry for a softer, breadier bite, or swap the sausages for mini chicken sausages if you're trying to keep things a little lighter. I've also seen people sprinkle everything bagel seasoning on top instead of sesame seeds, which is honestly a great move.

• Try spicy brown mustard mixed with a little honey as an alternative dipping sauce.
• Use turkey or chicken cocktail sausages for a leaner version that still tastes rich.
• Double the batch and freeze half unbaked so you always have an emergency appetizer ready to go.

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These have become the thing I bring when I don't know what else to make, and somehow they always feel special. There's something about that first bite—flaky, sweet, salty, just a little spicy—that makes people reach for another before they've even finished chewing.

FAQs About This Recipe

→ Can I make these ahead of time?

Yes, you can assemble them up to 24 hours in advance. Wrap 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 the classic choice, offering mild heat and beautiful color. For spicier versions, try jalapeño or habanero pepper jelly. Adjust based on your heat preference.

→ Can I use different types of sausages?

Absolutely. Mini smoked sausages, cocktail franks, or even regular hot dogs cut into thirds all work well. Choose quality sausages for best flavor results.

→ How do I prevent the pastry from getting soggy?

Use just a light brush of pepper jelly and ensure the seam is placed face-down on the baking sheet. Avoid over-brushing, and bake immediately after assembling for crispiest results.

→ What dipping sauces pair well with these?

Extra pepper jelly is a natural choice. Dijon mustard, honey mustard, spicy mayo, or even ranch dressing complement the sweet-savory flavor profile beautifully.

→ How should I store leftovers?

Store 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.