Game Day Pigs Blanket (Print View)

Flaky puff pastry wrapped around mini sausages paired with a tangy mustard dip for a tasty snack.

# Components:

→ Pigs in a Blanket

01 - 1 package (14 oz) cocktail sausages or mini hot dogs, approximately 32 pieces
02 - 1 sheet puff pastry (10 x 10 inches), thawed
03 - 1 large egg
04 - 1 tablespoon water
05 - 1 tablespoon sesame seeds or poppy seeds, optional

→ Mustard Dip

06 - 1/4 cup Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon mayonnaise
09 - 1 teaspoon apple cider vinegar
10 - Pinch of cayenne pepper, optional

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Unfold thawed puff pastry on a lightly floured surface and cut into 32 equal strips approximately 1/2 inch wide.
02 - Pat sausages dry with paper towels. Wrap each sausage with a puff pastry strip, pressing the seam firmly to seal. Arrange wrapped sausages seam-side down on the prepared baking sheet.
03 - In a small bowl, whisk egg with water. Brush each pastry-wrapped sausage generously with the egg wash. Sprinkle with sesame or poppy seeds if desired.
04 - Bake for 13 to 15 minutes until puffed and golden brown. Monitor closely during final minutes to prevent over-browning.
05 - While sausages bake, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth and well combined.
06 - Transfer baked pigs in a blanket to a serving platter. Serve warm with mustard dip on the side.

# Expert Advice:

01 -
  • They're done in 30 minutes flat, leaving you plenty of time to actually watch the game instead of stress-cooking.
  • That tangy mustard dip hits different—sweet, spicy, and addictive enough that people ask for the recipe before the final inning.
  • Puff pastry does all the heavy lifting, turning humble sausages into something that feels fancy without the fuss.
02 -
  • Don't skip the egg wash—it's the difference between pale, sad pastry and that Instagram-worthy golden-brown that makes people actually excited to eat them.
  • Keep your puff pastry cold; if it starts getting soft and sticky while you're working, stick it back in the freezer for five minutes and your life becomes infinitely easier.
03 -
  • If you can't find puff pastry or want to save a few dollars, crescent roll dough works beautifully—just press the perforations together gently before cutting into strips.
  • The moment you remove these from the oven is peak crispiness; waiting more than five minutes and the steam inside softens the pastry, so don't let them sit.
Return