Baseball Game Day Pigs Blanket (Printable)

Mini sausages wrapped in flaky puff pastry with a tangy mustard dip, ideal for casual gatherings.

# 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

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry on 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 prepared baking sheet in single layer.
05 - Whisk egg with water in small bowl. Brush each pastry-wrapped sausage with egg wash mixture. Sprinkle with sesame or poppy seeds if desired.
06 - Bake for 13 to 15 minutes until puffed and golden brown.
07 - While pastries bake, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in small bowl until smooth and combined.
08 - Transfer baked pigs in a blanket to serving platter and serve warm with mustard dip on the side.

# Expert Tips:

01 -
  • Simple and quick to prepare, ready in just 30 minutes.
  • Perfect finger food for game day or any casual gathering.
  • Golden, flaky puff pastry that pairs deliciously with savory sausages.
  • The tangy mustard dip adds a sweet and spicy kick.
  • Customizable with optional seeds or additional dips for variety.
02 -
  • Chill the puff pastry until just thawed for easier handling and better puff.
  • Use a sharp knife or pizza cutter for clean, even strips of pastry.
  • Brush the egg wash gently to avoid tearing the pastry.
  • If you like, add a dash of cayenne pepper or hot sauce to the mustard dip for extra heat.
  • Make sure to seal the pastry edges well to prevent sausages from peeking out during baking.
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