Pigs in a Blanket

These easy Pigs in a Blanket are wrapped in golden, flaky puff pastry layered with Dijon mustard, sharp cheese, and fresh chives. Ready in 35 minutes. Perfect party appetizer, game day snack, or holiday finger food.

Course Appetizer

Cuisine American

Keyword Lil Smokies, pigs in a blanket

Prep Time 15

Cook Time 20

Total Time 35

Servings pigs in a blanket

Calories 126kcal

Author Julia

Ingredients

17.3 oz puff pastry sheets thawed (2 sheets total, 1 package). I prefer Pepperidge Farms brand
3 tablespoons Dijon mustard
1 bunch chives finely chopped (or 4 scallions)
1 cup sharp Cheddar or Gruyere cheese shredded (Gruyere or Cheddar)
14 ounces cocktail sausages or “lil smokies”
1 large large egg beaten, plus 1 tablespoon water (for egg wash)
3 tablespoons Everything bagel seasoning

For serving

Honey mustard or your choice of dipping sauce

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. Set aside
On a lightly floured surface, unfold or unroll one puff pastry sheet. Brush the Dijon mustard evenly over the entire sheet, including the edges.
Sprinkle the chives evenly over the mustard-covered puff pastry, then follow it with the shredded cheese.
Unfold or unroll the second puff pastry sheet and gently place it on top of the first sheet, aligning the edges to create a mustard-and-cheese “sandwich.”
Using a rolling pin, gently roll the layered sheets into a roughly 12” × 12” square (slightly larger is fine).
Using a ruler if desired, cut the pastry into 2” × 2” squares to yield approximately 36 squares.
Dab the top-left corner of each square with egg wash then place a cocktail sausage diagonally in the center of each square, with the egg-washed corner positioned to the left of the sausage.
Fold the corner opposite the egg-washed corner over the sausage first, then fold over the egg-washed corner, pressing gently but firmly to seal. If needed, pinch the pastry edges to secure. You really want a good seal so the puff pastry doesn’t burst when baking. *SEE NOTE
Transfer the puff pastry sausages to the parchment paper lined baking sheets, spacing about 1½ inches apart. Brush the remaining egg wash all over the rolled pastries, then sprinkle evenly with everything bagel seasoning.
Bake in the oven for 20-25 minutes until golden brown and crisp.
Enjoy warm with honey mustard, ketchup, or your favorite dipping sauce.

Notes

Egg wash: Not only does the egg wash help with browning, but it helps seal in the cocktail wieners.
Even spacing: Make sure not to overcrowd your baking sheet with the pigs in a blanket. Use 2 prepared baking sheets if needed.
Puff pastry squares: If you are using larger sausages, feel free to make the squares slightly larger.
Sealing it in: When rolling your two puff pastry sheets together, make sure they are sealed together. This helps prevent cheese from oozing out all over the place (unless you love those crispy cheese crusts). See step-by-step photos above this recipe card.
Pinching the puff pastry around the sausage: It’s important to really secure the puff pastry when you are wrapping it around the sausages. If it’s not completely sealed, the puff pastry will expand and open, leaving the sausage sitting on top of a puff pastry square, rather than being encased in it.

Storage Tips

Fridge: Store cooled pigs in a blanket in an airtight container for up to 3-4 days.
To reheat from the fridge: Either microwave them or put them in a toaster oven until heated to your desired temperature.
Freeze Baked Pigs in a Blanket: Store the cooled pigs in a blanket in a freezer-safe container or bag for up to 2 months. To reheat, preheat your oven to 350°F and heat until warm and crisp again.
Freeze Assembled Unbaked Pigs in a Blanket: Place the baking sheet with the assembled but uncooked pigs in a blanket in your freezer until they are all frozen solid. Then, transfer them to a freezer-safe container or bag and store for up to 3 months. Bake from frozen using the same temperature settings as the recipe, but add 3-5 extra minutes to the baking time.

Nutrition