These Pigs in a Blanket with Jalapeño Mustard Dip will no doubt be a hit at your next party! Smoked sausages and cheddar cheese are rolled up in puff pastry and sprinkled with homemade everything (but the bagel!) seasoning before being baked. Once dunked in this mouthwatering jalapeño mustard dip it becomese ultimate snack!

Pigs in a blanket! You guys, these are one of my favorite appetizers-slash-snack-slash-was-my-dinner-last-night! Since my mother-in-law introduced be to a similar breakfast pigs in a blanket, I’ve been obsessed. So much in fact, that I dreamed up a savory version.

In it, smoke sausage [I’m using chicken sausage] and cheddar are rolled up nice and snug in puff pastry, brushed with egg and sprinkled with everything (but the bagel!) seasoning. And if this two-bite appetizer wasn’t already perfect, I whipped up a super simple jalapeño mustard dip. 

So whether it’s for a small crowd or dinner for two (I’m just sayin’ it happens sometimes!) these pigs in a blanket will be a hit. Promise.

Here’s what you will need for the appetizer: puff pastry, 6 cooked smoked sausages (around 1 pound), 3-1/2 ounces sharp cheddar cheese, an egg, everything seasoning, 1/2 cup mayonnaise, 1/4 cup spicy brown mustard and 2 tablespoon jalapeño jelly. 

Note: I am using fully cooked smoked chicken sausages. If you’re using raw sausages you will want to cook them fully and allow them to cool COMPLETELY before assembling. This will also affect prep times.

Make the jalapeño mustard dip first to get that out of the way and in the fridge. Start by adding 2/3 cup mayonnaise, 1/4 cup spicy brown mustard and the (heaping) 2 tablespoons jalapeño pepper jelly. Whisk to combine, cover and chill.

  Next, remove the puff pastry from your freezer 20 to 30 minutes prior to give it chance to thaw. Doing this will allow you to roll it out easier. With that said, on a lightly floured surface, roll the puff pastry out until 1/8th of an inch thick. 

Then cut the dough into thirds along the visible fold lines. Next, sprinkle the cheese on the bottom half of each row.

Then place the [fully cooked] smoked sausages on top of the cheese and then, going the opposite direction, cut the three rows in half and brush the top portion with egg wash. Starting on the cheese and sausage side, roll the sausages up and use the egg washed side to seal.

Slice each rolled sausage into fourths and place on a smaller rimmed baking sheet. Freeze for 2o minutes. Doing this will refreeze the puff pastry so it will be flakey when baked. You don’t want to skip this step.

Meanwhile preheat your oven to 400°.

Once the pigs in the blanket are frozen, remove and place them onto a parchment lined large rimmed metal baking sheet. Brush with egg wash and sprinkle with everything seasoning and kosher salt.

Lastly, bake on the middle rack of your preheated oven for 20 to 25 minutes or until the pastry is golden and flakey and the cheese is melted.

Serve on a platter with a bowl of the jalapeño mustard dip and your favorite icy cold beverage.

Such a phenomenal snack or app. Since I shot this recipe during the day and no one was home and somehow managed not to eat them all. I saved them and reheated them in my air fryer and they were perfect!

The mustard dip wasn’t crazy spicy and more zingy than anything. It  worked beautifully with the smoked sausage.

Winner-winner pigs in a blanket for dinner.

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Yield: 24

Pigs in a Blanket with Jalapeño Mustard Dip

These Pigs in a Blanket with Jalapeño Mustard Dip will no doubt be a hit at your next party! Smoked sausages and cheddar cheese are rolled up in puff pastry and sprinkled with homemade everything (but the bagel!) seasoning before being baked. Once dunked in this mouthwatering jalapeño mustard dip it becomese ultimate snack!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 25 minutes

Total Time 1 hour 5 minutes

Ingredients

FOR THE JALAPEÑO MUSTARD DIP:

• 2/3 cup mayonnaise (use your favorite)
• 1/4 cup spicy brown mustard
• 2 tablespoons jalapeño pepper jelly

FOR THE PIGS IN A BLANKET:

• 1 sheet puff pastry
• 3½ ounces sharp cheddar cheese
• 6 smoked sausages* (I used Miller's fully cooked chicken sausages)
• 1 beaten egg
• everything but the bagel seasoning
• kosher salt

Instructions

FOR THE JALAPEÑO MUSTARD DIP:

1. Meanwhile, make the mustard by whisking together the mayonnaise, brown mustard and jalapeño jelly. Cover and refrigerate.

FOR THE PIGS IN A BLANKET:

1. Remove the puff pastry to thaw 20 to 25 minutes prior to making the pigs in a blanket.
2. Preheat your oven to 400° and line a rimmed metal baking sheet with parchment paper.
3. On a lightly floured surface, roll the pastry out so it's a square roughly 1/8th-inch thick. Cut along the seams and then up the middle. Sprinkle the bottom of each rectangle with cheese and place a sausage on top.
4. Brush the top of each rectangle with a little of the beaten egg and roll the sausage up in the pastry. So you have 6 rolled sausages. The egg wash will help keep them sealed.
5. Slice each rolled sausage into fourths and place on a small rimmed baking sheet that has been lined with parchement paper. Freeze for 15 minutes.
6. Once frozen, brush the tops of each sausage with beaten egg and sprinkle with everything seasoning and kosher salt. Bake for 20 to 25 minutes or until the pastry is puffed and golden brown.

Notes

*I am using fully cooked smoked chicken sausages. If you're using raw sausages you will want to cook them fully and allow them to cool COMPLETELY before assembling. This will also affect prep times.

These reheat easily in an air-fryer.

Nutrition Information:

Yield:

12

Serving Size:

2
Amount Per Serving: Calories: 301Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 56mgSodium: 605mgCarbohydrates: 9gFiber: 0gSugar: 2gProtein: 10g

Nutrition information isn’t always accurate