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!

Course Appetizers & Snacks

Cuisine American

Keyword appetizer, everything seasoning, puff pastry, sharp cheddar, smoked sausage, snack

Prep Time 20

Cook Time 20

Additional Time 25

Total Time 1 5

Servings servings

Calories 346

Author Laurie McNamara

Ingredients

FOR THE JALAPEÑO MUSTARD DIP:

2/3 cup mayonnaise use your favorite
1/4 cup spicy brown mustard
2 tablespoons jalapeno 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 (see notes)
1 egg beaten
everything but the bagel seasoning
kosher salt

US Customary - Metric

Instructions

FOR THE JALAPEÑO MUSTARD DIP:

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

FOR THE PIGS IN A BLANKET:

Remove the puff pastry to thaw 20 to 25 minutes prior to making the pigs in a blanket.
Preheat your oven to 400℉ (or 200℃) and line a rimmed metal baking sheet with parchment paper.
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.
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.
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.
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