Go Back
+ servings
Pigs in a Blanket with Jalapeño Mustard Dip l SimplyScratch.com #smokedsausage #kalache #appetizer #snack

Pigs in a Blanket with Jalapeño Mustard Dip

Print Recipe
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 mins
Cook Time 20 mins
Additional Time 25 mins
Total Time 1 hr 5 mins
Servings 12 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
  • 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

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° 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

Serving: 2g | Calories: 346kcal | Carbohydrates: 12g | Protein: 8g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 467mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg