Mini Puff Pastry Piggies In A Blanket

Posted October 13th, 2026

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Mini Puff Pastry Piggies in a Blanket

My favorite classic game day appetizer!!!!

30–35 minutes

Makes 24 bites

400°F

Ingredients

For the pigs in a blanket

• 1 sheet frozen puff pastry, thawed but still cold (approximately 8–9 oz)

• 24 fully cooked cocktail sausages (approximately 12 oz)

• 1 large egg

• 1 tablespoon water

• 1 tablespoon Dijon mustard (optional)

• 1 tablespoon everything bagel seasoning or sesame seeds (optional)

• Flaky sea salt, for sprinkling

For the honey Dijon dipping sauce

• ¼ cup Dijon mustard

• 2 tablespoons mayonnaise

• 2 tablespoons honey

• 1 teaspoon apple cider vinegar

• Freshly cracked black pepper, to taste

Instructions

1. Preheat the oven. Preheat to 400°F. Line a large baking sheet with parchment paper.

2. Prepare the puff pastry. On a lightly floured surface, unfold the thawed puff pastry. Gently roll it into a rectangle approximately 10 × 12 inches. Cut into 24 strips, each approximately 1 inch wide and 5 inches long.

3. Wrap the sausages. Pat the cocktail sausages dry with paper towels. If using Dijon mustard, spread a very thin layer over each pastry strip. Wrap one strip around each sausage, overlapping the pastry slightly. Place seam-side down on the prepared baking sheet.

4. Make the egg wash. In a small bowl, whisk together the egg and water. Lightly brush over the exposed puff pastry.

5. Add toppings. Sprinkle with everything bagel seasoning, sesame seeds, or a little flaky sea salt.

6. Bake. Bake for 17–22 minutes, until the puff pastry is puffed, deeply golden brown, and crisp.

7. Make the dipping sauce. While the pigs in a blanket bake, whisk together the Dijon mustard, mayonnaise, honey, apple cider vinegar, and black pepper until smooth.

8. Serve. Allow the pigs in a blanket to cool for 2–3 minutes before transferring to a serving platter. Serve warm with the honey Dijon dipping sauce.

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A Recipe by Madeline May

Mini Puff Pastry Piggies in a Blanket

Appetizer • Game Day • Easy

My favorite classic game day appetizer!!!!

Total Time

30–35 mins

Makes

24 bites

Oven

400°F

Ingredients

For the Pigs in a Blanket

• 1 sheet frozen puff pastry, thawed but still cold (approximately 8–9 oz)
• 24 fully cooked cocktail sausages (approximately 12 oz)
• 1 large egg
• 1 tablespoon water
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon everything bagel seasoning or sesame seeds (optional)
• Flaky sea salt, for sprinkling

For the Honey Dijon Dipping Sauce

• ¼ cup Dijon mustard
• 2 tablespoons mayonnaise
• 2 tablespoons honey
• 1 teaspoon apple cider vinegar
• Freshly cracked black pepper, to taste

Instructions

1. Preheat the oven Preheat to 400°F. Line a large baking sheet with parchment paper.
2. Prepare the puff pastry On a lightly floured surface, unfold the thawed puff pastry. Gently roll it into a rectangle approximately 10 × 12 inches. Cut into 24 strips, each approximately 1 inch wide and 5 inches long.
3. Wrap the sausages Pat the cocktail sausages dry with paper towels. If using Dijon mustard, spread a very thin layer over each pastry strip. Wrap one strip around each sausage, overlapping the pastry slightly. Place seam-side down on the prepared baking sheet.
4. Make the egg wash In a small bowl, whisk together the egg and water. Lightly brush over the exposed puff pastry.
5. Add toppings Sprinkle with everything bagel seasoning, sesame seeds, or a little flaky sea salt.
6. Bake Bake for 17–22 minutes, until the puff pastry is puffed, deeply golden brown, and crisp.
7. Make the dipping sauce While the pigs in a blanket bake, whisk together the Dijon mustard, mayonnaise, honey, apple cider vinegar, and black pepper until smooth.
8. Serve Allow the pigs in a blanket to cool for 2–3 minutes before transferring to a serving platter. Serve warm with the honey Dijon dipping sauce.

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A Recipe by Madeline May • madelinemay.com

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