Baseball Game Day Pigs Blanket (Print Version)

Golden puff pastry wrapped sausages served with a tangy mustard dip, ideal for crowd-pleasing snacks.

# 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

# Method:

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 with a pastry strip, pressing the seam firmly to seal.
04 - Place 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 with the 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 baking, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth.
08 - Transfer baked pigs in a blanket to a serving platter. Serve warm with mustard dip on the side.

# Expert Advice:

01 -
  • They're ridiculously easy to assemble but look like you actually tried, which is the sweet spot for game day cooking.
  • The honey-mustard dip has just enough tang and sweetness to feel homemade, not like something from a jar.
02 -
  • If you skip drying the sausages, the pastry will steam instead of crisp—I learned this the hard way and ended up with soft, disappointing results.
  • Don't thaw the puff pastry too early or it becomes impossible to work with; cold pastry is your friend here.
03 -
  • Use a pizza cutter to slice the puff pastry strips—it's faster than a knife and gives you cleaner, more uniform pieces.
  • Keep the mustard dip slightly warm or at room temperature; cold dip on hot pastry is a textural letdown.
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