Pepper Jelly Hogs in Blanket

My neighbor brought these to a book club meeting last spring, and I watched them vanish in under ten minutes. She wouldn't stop smiling as everyone kept asking what made them so addictive. The sweet-spicy glaze was the secret, she finally admitted, and I begged for the recipe on the spot. I made them the following weekend for a birthday party and felt like a kitchen genius when my brother-in-law asked if I'd catered. Sometimes the simplest upgrades make all the difference.

I'll never forget the first time I served these at a potluck and someone mistook them for expensive catered hors d'oeuvres. My friend Kate grabbed three in one go, then came back asking if I'd made extras to take home. That night I realized that pepper jelly, which I'd only ever spread on crackers with cream cheese, had been wildly underutilized in my kitchen. Now I keep a jar on hand specifically for these little bites, and they've become my go-to whenever I need to impress without breaking a sweat.

Ingredients

• Cocktail sausages: The mini smoked ones work beautifully here, their slight saltiness plays perfectly against the sweet jelly, and they stay juicy even after baking.
• Puff pastry: Thaw it in the fridge overnight if you can, it rolls out smoother and puffs more evenly than when rushed at room temperature.
• Sweet pepper jelly: This is where the magic lives, look for one with visible pepper flecks for the prettiest glaze and a bit of texture.
• Egg: Beaten with a tiny splash of water, this gives the pastry that shiny, bakery-style finish we all love.
• Chives and sesame seeds: Totally optional, but the chives add a fresh pop of color and the seeds give a subtle nutty crunch that feels fancy.

Instructions

Get the oven ready:

Preheat to 400°F and line your baking sheet with parchment so nothing sticks. Trust me, cleanup is a breeze this way.

Prep the pastry:

Unfold the thawed puff pastry on a lightly floured counter and cut it into 24 skinny strips, about 1 by 2.5 inches each. A pizza cutter makes this faster and neater than a knife.

Add the jelly:

Brush each strip lightly with pepper jelly, don't overdo it or it'll ooze out during baking. A thin coat is all you need for flavor.

Roll them up:

Place a sausage at one end of each strip and roll it up snugly with the jelly side facing in. The pastry should wrap around like a little blanket.

Arrange and brush:

Set them seam side down on your prepared sheet, then brush the tops with beaten egg and sprinkle with sesame seeds if using. This step makes them golden and gorgeous.

Bake until puffed:

Slide them into the oven for 18 to 20 minutes, watching for that deep golden color and crispy puff. Your kitchen will smell incredible.

Cool and garnish:

Let them rest for about 5 minutes, then scatter chopped chives over the top. Serve them warm and watch them disappear.

Save

These became a tradition at our holiday open house after my cousin's kids, who usually ignore appetizers, lined up for seconds and thirds. My aunt laughed and said she'd never seen them so excited about anything besides dessert. Since then, I've made them for game nights, baby showers, and even a bridal brunch, and they always get the same enthusiastic response. There's something about the combination of buttery pastry, savory sausage, and that glossy sweet-spicy glaze that just works every single time.

Make Ahead Magic

You can assemble these completely, cover the baking sheet with plastic wrap, and refrigerate for up to 6 hours before baking. I do this all the time when I'm hosting, it means I can enjoy my guests instead of hovering in the kitchen. Just add a minute or two to the baking time if they go in cold, and brush with egg wash right before they hit the oven for the best shine.

Flavor Twists Worth Trying

If you want more heat, swap in hot pepper jelly or stir a pinch of cayenne into the sweet version before brushing. I've also used apricot preserves mixed with a dab of Dijon mustard when I ran out of pepper jelly, and honestly, it was delicious. Crescent roll dough works in a pinch too, though it won't puff as dramatically as the pastry.

Serving and Pairing Ideas

Set out a small bowl of extra pepper jelly or grainy Dijon mustard for dipping, some people love the double hit of flavor. These pair beautifully with sparkling wine, cold beer, or even a crisp white if you're doing a wine and appetizer night. They're sturdy enough to hold at room temperature for about 30 minutes, but let's be honest, they rarely last that long.

• Arrange them on a wooden board with fresh herbs tucked around the edges for a rustic, party-ready look.
• If you're feeding a crowd, double the batch and use two sheets of pastry, they bake at the same time on separate racks.
• Leftover baked ones can be reheated in a 350°F oven for about 5 minutes to crisp them back up.

Save

These little bites have earned a permanent spot in my entertaining lineup, and I hope they become a favorite in your kitchen too. There's real joy in serving something this simple that makes people feel like you went all out.

Questions & Answers

→ Can I make these ahead of time?

Yes, you can assemble them up to 24 hours in advance. Keep covered in the refrigerator and bake just before serving. Add 2-3 minutes to the baking time if starting from cold.

→ What type of pepper jelly works best?

Sweet red pepper jelly is traditional, but you can use jalapeño jelly for more heat or even habanero jelly for a spicy kick. Choose based on your preferred heat level.

→ Can I substitute the puff pastry?

Yes, crescent roll dough works well as an alternative. It creates a slightly different texture but is equally delicious and often easier to work with.

→ How do I prevent the pastry from getting soggy?

Use just a light brush of pepper jelly on the pastry strips and ensure the seam side is down while baking. This helps the pastry crisp up properly.

→ What dipping sauces pair well with these?

Extra pepper jelly, Dijon mustard, honey mustard, or even a spicy ranch dressing complement these beautifully. Offer a variety for guests to choose from.

→ Can I freeze these?

Yes, freeze assembled but unbaked hogs in a blanket on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5-7 minutes to the cooking time.