Pigs in a Blanket
About This Pigs in a Blanket Recipe
The inspiration for this video was peak Real Housewives of Orange County energy — they were eating pigs in a blanket, and then I couldn’t stop thinking about it so I decided to make a batch. These are SO easy: grilled Johnsonville beef smoked sausage (I’m obsessed), wrapped in store-bought puff pastry, brushed with egg wash, sprinkled with everything bagel seasoning… and baked until golden. I serve mine with a quick honey mustard mayo that takes 30 seconds to whip up. This recipe is delicious, perfect for holidays, cookouts, parties, or just watching reality TV!
Why You’ll Love This
Crazy easy — barely a recipe.
Grilling the sausage adds smoky flavor (optional but delicious).
Puff pastry makes them extra crispy and flaky.
Everything bagel seasoning = trendy + tasty.
Honey mustard mayo is the perfect dunking sauce.
Works as an appetizer, snack, or party finger food.
Ingredients You’ll Need
Pigs in a Blanket
Johnsonville beef smoked sausage (or any smoked sausage/hot dogs)
Puff pastry
Egg (for egg wash)
Everything bagel seasoning
Honey Mustard Dip
Mayonnaise
Dijon mustard
Honey
How to Make It
Grill the smoked sausage for extra flavor, then cut it into 2-inch pieces. Roll out thawed puff pastry and cut into rectangles that can wrap around each sausage piece. Roll tightly, seal with egg wash, and place seam-side down on a baking sheet. Brush with egg wash, sprinkle with everything seasoning, and bake until golden and crisp. Stir together mayo, Dijon, and honey for an easy dip. Serve warm.
Tips for Success
Refrigerate the wrapped pigs in a blanket for 10–15 minutes before baking to help them hold their shape.
Make sure your puff pastry is fully thawed but still cold.
Grill the sausage for deeper flavor — or skip if you’re short on time.
Cut sausage pieces to whatever size you like (bite-size or mini).
Serve warm for maximum crispiness.
Frequently Asked Questions
Do I have to grill the sausage first?
No — it just adds flavor. You can wrap and bake straight from the package.
Can I use hot dogs instead?
Absolutely! Classic pigs in a blanket vibes.
Can I prep these ahead?
Yes. Assemble, refrigerate, and bake when ready.
Can I freeze them?
Freeze unbaked pigs in a single layer, then transfer to a bag. Bake straight from frozen.
What to Serve With It
Honey mustard mayo
Ranch dressing
Spicy mustard
BBQ sauce
More Recipes You’ll Love
Pigs in a Blanket
Ingredients
- 1 large Johnsonville Italian Beef Smoked Sausage (or similar)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Everything bagel seasoning
- 1/2 cup mayonnaise
- 1 tablespoon dijon
- 2 tablespoons honey
Instructions
- Preheat your grill (or use a grill pan) to medium-high.
- Grill the sausage until browned and slightly charred on the outside, about 5–7 minutes, turning once.
- Let cool slightly, then cut into 1 1/2- 2-inch pieces (depending on how large you want your pigs in a blanket).
- Lightly flour a clean surface and roll out one sheet of thawed puff pastry to smooth and even it slightly.
- Cut the pastry into rectangles wide enough to wrap around each sausage piece with a slight overlap.
- Place a sausage piece at one end of a rectangle.
- Brush a small strip of egg wash along the opposite edge of the rectangle to seal.
- Roll the sausage up tightly in the pastry and press the seam gently to seal.
- Place seam-side down on the parchment-lined baking sheet.
- For best results, refrigerate the wrapped pigs in a blanket for 10–15 minutes before baking to help the pastry hold its shape.
- Brush the tops with more egg wash for a golden finish.
- Sprinkle with Everything bagel seasoning.
- Bake for 20–25 minutes, or until the puff pastry is deeply golden and crisp.
- Let cool for 5 minutes before serving.
- In a small bowl, whisk together the mayonnaise, honey, and Dijon mustard until smooth and fully combined.
- Taste and adjust to your liking — add more honey for sweetness or a touch more mustard for extra tang.
