Baseball Game Day Pigs Blanket (Printer-Friendly)

Mini sausages wrapped in puff pastry with a tangy mustard dip, perfect for crowd-pleasing snacks.

# What You'll Need:

→ 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

# Step-by-Step Guide:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry on a lightly floured surface and cut into 32 equal strips approximately 1/2 inch wide.
03 - Pat sausages dry with paper towels. Wrap each sausage with one pastry strip, pressing the seam firmly to seal.
04 - Place wrapped sausages seam-side down on the prepared baking sheet in a single layer.
05 - Whisk egg with water in a small bowl. Brush each pastry-wrapped sausage with egg wash and sprinkle with sesame or poppy seeds if desired.
06 - Bake for 13 to 15 minutes until puffed and golden brown.
07 - While baking, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth.
08 - Transfer pigs in a blanket to a serving platter and serve warm with mustard dip alongside.

# Expert Tips:

01 -
  • They disappear faster than you can plate them, which somehow makes you feel like a culinary genius.
  • The mustard dip is tangy enough to make people pause and ask for the recipe, but simple enough that you'll never tell them how easy it was.
  • You can wrap them ahead and bake when your guests arrive, so you're actually relaxed for once.
02 -
  • Wet sausages create steam inside the pastry, which can make the bottom soggy; always pat them dry before wrapping, even if it seems fussy.
  • The oven temperature matters more than you'd think—if it's too low, the pastry stays pale and chewy; too high and it browns before the sausage heats through.
  • Make the dip before you bake, not after, so you're not scrambling at the last second when everything is hot and chaotic.
03 -
  • Use a pizza cutter instead of a knife to cut the pastry strips—it's faster and creates cleaner edges that seal better when wrapped.
  • If your pastry begins to warm up and get soft while you're wrapping, pop the whole sheet back in the freezer for 5 minutes to firm it up again.
  • A little spritz of water on the baking sheet before you place the parchment helps keep everything stable and prevents sliding.
Go Back