Baseball Game Day Pigs Blanket (Printable)

Mini sausages wrapped in golden puff pastry served with a tangy mustard dip for any casual gathering.

# Ingredient List:

→ 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

# Directions:

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 generously with egg wash. 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 Suggestions:

01 -
  • Ready in just 30 minutes from start to finish—perfect for last-minute entertaining
  • Kid-friendly and universally loved by guests of all ages
  • Requires only simple ingredients with minimal prep work
  • The homemade honey mustard dip elevates this classic far beyond store-bought versions
  • Easily doubled or tripled for larger crowds
  • Golden, flaky puff pastry creates an elegant presentation despite the casual nature of the dish
02 -
  • Keep puff pastry cold until ready to use—warm pastry is difficult to work with and won't puff properly
  • Don't overlap the pastry too much when wrapping; one spiral around each sausage is sufficient
  • Space the wrapped sausages at least 1 inch apart on the baking sheet to allow for even air circulation
  • Make a double batch of the honey mustard dip—it's so good your guests will want extra for other snacks too
  • For perfectly uniform pieces, use a ruler to measure your pastry strips before cutting
  • If the dip seems too thick, thin it with a teaspoon of water or additional vinegar to reach your desired consistency
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