Baseball Game Day Pigs Blanket (Printable Version)

Flaky pastry-wrapped mini sausages paired with a tangy mustard dip for perfect game day bites.

# What You 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

# How To Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Unfold 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 pastry strip, pressing the seam firmly to seal and ensure the pastry adheres during baking.
03 - Place wrapped sausages seam-side down on the prepared baking sheet in a single layer with even spacing.
04 - In a small bowl, whisk egg with water to create egg wash. Brush each pastry-wrapped sausage evenly with the mixture. Sprinkle with sesame or poppy seeds if desired.
05 - Bake for 13 to 15 minutes until pastry is puffed and golden brown, checking halfway through cooking for even browning.
06 - While baking, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth and well combined.
07 - Remove from oven and allow to cool slightly. Transfer pigs in a blanket to a serving platter and serve warm with mustard dip on the side.

# Expert Advice:

01 -
  • They're dangerously easy to make but feel fancy enough to impress—nobody needs to know they took 15 minutes.
  • The contrast between crispy pastry and that slightly sweet mustard dip is genuinely addictive in a way plain hot dogs could never be.
02 -
  • Wet sausages are the enemy—they'll make your pastry slip and prevent a good seal, so that paper towel step isn't optional, it's the difference between success and frustration.
  • Don't thaw your puff pastry in the microwave; it turns into warm, sticky goo that tears apart instead of cutting cleanly.
03 -
  • Use a sharp knife or pizza cutter to slice your pastry strips; dull knives tear the dough and make clean seals impossible.
  • If you want extra flavor complexity, brush the pastry with Dijon mustard before wrapping the sausage—it fuses into the pastry as it bakes and tastes absolutely brilliant.
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