What the heck is this?
Remember those little cocktail wieners wrapped in crescent roll dough that your mom made for every party? Well, this is their bougie older sibling who went to culinary school. We’re talking buttery, flaky puff pastry wrapped around premium mini sausages and topped with poppy seeds for that “I definitely didn’t just throw this together” vibe. These bad boys are perfect for when you want to impress but don’t want to spend your entire weekend meal prepping. Trust me, people will think you’re way fancier than you actually are.
Why You’ll Love This Recipe
- Takes literally 20 minutes from start to finish
- Only 3 main ingredients (because we’re not trying to complicate life here)
- Looks like something from a fancy cocktail party
- Kids love them, adults devour them
- Perfect for game day, parties, or Tuesday because why not?
- Way more impressive than regular pigs in a blanket but just as easy
- Freezes beautifully for those “oh crap, people are coming over” moments
The Good Stuff You’ll Need
For the Stars of the Show:
- 1 sheet frozen puff pastry, thawed (don’t even think about making your own)
- 1 package mini cocktail sausages or mini hot dogs (about 24-30 pieces)
- 1 egg, beaten (for that golden glow-up)
For the Fancy Touches:
- 2 tbsp poppy seeds (or sesame seeds if that’s your jam)
- Flaky sea salt (optional but recommended)
- Everything bagel seasoning (because why not?)
For Dipping (Because Dipping Makes Everything Better):
- Dijon mustard
- Honey mustard
- Ketchup (no judgment here)
- Sriracha mayo
Let’s Do This
Step 1: Prep Like a Pro
Preheat your oven to 400°F. Line a baking sheet with parchment paper because nobody has time for scrubbing burnt pastry off pans.
Step 2: Roll It Out
Unfold your thawed puff pastry on a lightly floured surface. Cut it into strips about 1 inch wide. You should get around 12-15 strips depending on how precise you’re feeling.
Step 3: Wrap Game Strong
Take each sausage and wrap it with a pastry strip, starting from one end and spiraling around. Don’t stress about making it perfect – rustic is totally in right now. Place seam-side down on your prepared baking sheet.
Step 4: The Glow-Up
Brush each wrapped sausage with beaten egg. This is what’s going to give you that gorgeous golden color that makes people go “damn, did you make these from scratch?”
Step 5: Sprinkle the Magic
Sprinkle poppy seeds generously over the top. Add a pinch of flaky sea salt if you’re feeling fancy.
Step 6: Bake to Perfection
Pop them in the oven for 15-18 minutes until they’re golden brown and the pastry is puffed up and flaky. Try not to open the oven door every 5 minutes – I know it’s tempting, but trust the process.
Serving Suggestions
Arrange them on a nice platter with small bowls of different mustards. Add some cornichons (fancy pickles) and maybe some cheese cubes if you want to go full charcuterie board vibes.
Pro tip: Serve them warm but not straight-out-of-the-oven hot because that flaky pastry will burn your tongue and ruin the whole experience.
Switch It Up
Go Gourmet: Use fancy sausages like chicken apple or beer bratwurst Breakfast Vibes: Wrap breakfast sausages and serve with maple syrup for dipping Veggie Style: Use plant-based sausages – they work just as well Spicy Life: Add a thin slice of jalapeño before wrapping Cheese Please: Add a small piece of cheddar or gruyere inside each wrap
Make-Ahead Game Plan
You can assemble these babies up to 2 hours ahead and keep them covered in the fridge. Just brush with egg wash right before baking.
Want to go next level? Freeze them after wrapping but before baking. Just add an extra 2-3 minutes to the cooking time when you bake from frozen.
Questions People Actually Ask
Q: Can I use regular hot dogs? A: Sure, but cut them into thirds first. Mini sausages just work better for the pastry-to-meat ratio.
Q: What if I don’t have poppy seeds? A: Sesame seeds, everything bagel seasoning, or even just some coarse salt will do the trick.
Q: Can I make these dairy-free? A: Most puff pastry is already dairy-free, but check the label. Skip the egg wash if needed, though you’ll lose some of that golden color.
Q: How do I know when they’re done? A: They should be golden brown and the pastry should look crispy. If you tap one, it should sound hollow-ish.
Q: Can I reheat leftovers? A: Pop them in a 350°F oven for 5-7 minutes to crisp them back up. Microwave makes them soggy – don’t do it.
Print
Puff Pastry Pigs in a Blanket: The Fancy Cousin of Your Childhood Favorite
- Total Time: 2 minute
- Yield: Makes about 24–30 pieces 1x
Description
Remember those little cocktail wieners wrapped in crescent roll dough that your mom made for every party? Well, this is their bougie older sibling who went to culinary school. We’re talking buttery, flaky puff pastry wrapped around premium mini sausages and topped with poppy seeds for that “I definitely didn’t just throw this together” vibe. These bad boys are perfect for when you want to impress but don’t want to spend your entire weekend meal prepping. Trust me, people will think you’re way fancier than you actually are.
Ingredients
For the Stars of the Show:
- 1 sheet frozen puff pastry, thawed (don’t even think about making your own)
- 1 package mini cocktail sausages or mini hot dogs (about 24–30 pieces)
- 1 egg, beaten (for that golden glow-up)
For the Fancy Touches:
- 2 tbsp poppy seeds (or sesame seeds if that’s your jam)
- Flaky sea salt (optional but recommended)
- Everything bagel seasoning (because why not?)
For Dipping (Because Dipping Makes Everything Better):
- Dijon mustard
- Honey mustard
- Ketchup (no judgment here)
- Sriracha mayo
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper because nobody has time for scrubbing burnt pastry off pans.
Unfold your thawed puff pastry on a lightly floured surface. Cut it into strips about 1 inch wide. You should get around 12-15 strips depending on how precise you’re feeling.
Take each sausage and wrap it with a pastry strip, starting from one end and spiraling around. Don’t stress about making it perfect – rustic is totally in right now. Place seam-side down on your prepared baking sheet.
Brush each wrapped sausage with beaten egg. This is what’s going to give you that gorgeous golden color that makes people go “damn, did you make these from scratch?”
Sprinkle poppy seeds generously over the top. Add a pinch of flaky sea salt if you’re feeling fancy.
Pop them in the oven for 15-18 minutes until they’re golden brown and the pastry is puffed up and flaky. Try not to open the oven door every 5 minutes – I know it’s tempting, but trust the process
Notes
Arrange them on a nice platter with small bowls of different mustards. Add some cornichons (fancy pickles) and maybe some cheese cubes if you want to go full charcuterie board vibes.
Pro tip: Serve them warm but not straight-out-of-the-oven hot because that flaky pastry will burn your tongue and ruin the whole experience.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
Nutrition
- Calories: ~85 kcal
- Fat: ~6g
- Carbohydrates: ~4g
- Protein: ~3g