Pepper Jelly Hogs in Blanket

# Required Ingredients:

01 - 24 cocktail sausages (mini smoked sausages or mini hot dogs)

02 - 1 sheet frozen puff pastry, thawed

03 - 1/3 cup sweet pepper jelly

04 - 1 large egg, beaten for egg wash

05 - 1 tablespoon fresh chives, chopped

06 - 1 teaspoon sesame seeds

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Unfold thawed puff pastry sheet onto lightly floured surface. Cut into 24 strips, approximately 1 inch by 2.5 inches each.

03 - Brush each pastry strip lightly with sweet pepper jelly.

04 - Place one cocktail sausage at end of each strip and roll up tightly with jelly side facing inward.

05 - Position wrapped sausages seam side down on prepared baking sheet in single layer.

06 - Brush tops with beaten egg. Optionally sprinkle with sesame seeds for finishing touch.

07 - Bake for 18 to 20 minutes until golden brown and pastry is puffed.

08 - Cool for 5 minutes. Garnish with fresh chives if desired before serving.

01 -

They look bakery-fancy but come together in less time than it takes to preheat the oven twice.
The pepper jelly caramelizes just enough to add a sweet heat that keeps people guessing.
You can prep them in the morning and bake them right before guests arrive.
Even picky eaters who claim they dont like spicy food reach for seconds.

02 -

If your pastry is too warm, it will tear and stick to everything, so work quickly and keep it cool.
Do not skip the egg wash, it is the difference between pale sad pastry and that gorgeous bakery shine.
Let them cool slightly before serving or the jelly will be lava-hot and someone will definitely burn their mouth.

03 -

Use a sharp knife or pizza cutter to slice the pastry, a dull blade will drag and tear the dough.
If you brush the jelly on too thick, it will bubble out and burn on the pan, so keep it light.
Pat the sausages dry with a paper towel before wrapping so the pastry sticks better and does not get soggy.