Baseball Game Day Pigs Blanket (Printable)

Mini sausages wrapped in puff pastry served with a zesty mustard dip, perfect for game day snacks.

# What You'll Need:

→ Pigs in a Blanket

01 - 1 package (14 oz) cocktail sausages or mini hot dogs, about 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 Make It:

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 one pastry strip, pressing the seam firmly to seal.
04 - Place wrapped sausages seam-side down on the prepared baking sheet in a single layer.
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 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.
08 - Transfer warm pigs in a blanket to a serving platter and serve with mustard dip on the side.

# Expert Advice:

01 -
  • They're gone in minutes once you set them out—people can't resist the crispy pastry and savory sausage combo.
  • Minimal prep means you can focus on the game instead of being stuck in the kitchen.
02 -
  • Wet sausages create steam instead of crispness—drying them thoroughly makes a huge difference in how the pastry bakes.
  • Puff pastry is temperamental with cold hands; if you're wrapping a lot, take a break and let your hands cool or work quickly in batches.
03 -
  • Use a pizza cutter instead of a knife to cut puff pastry strips—it's faster, cleaner, and you're less likely to accidentally tear the delicate dough.
  • If your oven runs hot, cover the baking sheet with aluminum foil for the last few minutes to prevent over-browning while the inside finishes cooking.
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