Baseball Game Day Pigs Blanket (Printable version)

Mini sausages wrapped in buttery puff pastry, served with a tangy mustard dip for easy snacking.

# Ingredient List:

→ 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 Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry on a lightly floured surface and cut into 32 equal strips approximately 1/2 inch wide.
03 - Pat sausages dry with paper towels. Wrap each sausage individually with a pastry strip, pressing the seam firmly to seal.
04 - Place all wrapped sausages seam-side down in a single layer on the prepared baking sheet.
05 - Whisk egg with water in a small bowl. Brush each pastry-wrapped sausage evenly with egg wash. Sprinkle with sesame or poppy seeds if desired.
06 - Bake for 13 to 15 minutes until pastry is puffed and golden brown.
07 - While sausages bake, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth and fully combined.
08 - Transfer baked pigs in a blanket to a serving platter and serve warm alongside the prepared mustard dip.

# Expert Advice:

01 -
  • Ready in just 30 minutes from start to finish, perfect for last-minute game day preparations
  • Requires only simple ingredients that are easy to find at any grocery store
  • Golden, flaky puff pastry creates an impressive presentation with minimal effort
  • The homemade honey-mustard dip adds a gourmet touch that elevates store-bought versions
  • Feeds a crowd with 32 pieces, making it ideal for parties and gatherings
  • Kid-friendly and adult-approved, appealing to guests of all ages
02 -
  • Use a pizza cutter or sharp knife to create uniform pastry strips for even baking
  • Don't skip patting the sausages dry—excess moisture prevents the pastry from crisping properly
  • Space the wrapped sausages at least 1 inch apart on the baking sheet to allow for puffing
  • Make the mustard dip ahead of time and refrigerate—the flavors meld beautifully when chilled
  • For extra flavor, brush the pastry with melted garlic butter instead of plain egg wash
  • Watch closely during the last few minutes of baking to prevent over-browning
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