Little Smokies in a Blanket with Puff Pastry
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Pigs in a blanket are an iconic party appetizer. But these little smokies in a blanket with puff pastry, parmesan, and everything bagel seasoning are even better. Trust me when I say you’re going to want to make double. You’re going to need them!

Y’all are actually never going to believe this, but I think I understand sports now? I never thought it would happen, but here we are. I’m just as confused as you are!
The story goes like this. On Sunday night, Marc and I went to a local bar for soft pretzels, poutine, and beer to watch the AFC championship game. Needless to say, I went for the booze, but then something happened. I actually watched the game. The Chiefs snapped some snaps, the Patriots touched some touchdowns. Did the bros at the bar initiate me?
Idk though, I haven’t watched a game since. So I may not be a football aficionado, but if you need someone to eat tempura fried cheese curds, barbeque chicken nachos, or loaded waffle fries with, I’m your gal. Pass me a beer.
One of my fave party snacks
I have a confession: I am an avid hot-dog-hater. Will not eat them. But little smoky sausages wrapped in puff pastry? Give me 100. My family has been making a version of these pigs with crescent rolls for years. But when I was in culinary school, I learned how to make them with puff pastry and it changed my life. Let’s make them!
- This recipe is super easy, quick, and even make-ahead.
- The puff pastry is topped with everything seasoning and parmesan.
- They’re the perfect finger food for holidays, game days, or parties.
- Everyone loves these – seriously. Everyone.
What you’ll need
Pigs in a blanket
- Puff pastry – trust me on this, pigs in a blanket with puff pastry are elite. You’ll just need one sheet! Make sure to defrost it until it’s pliable but chilled.
- Flour – a bit of all-purpose flour will keep the pastry from sticking while you roll it out.
- Little smokies – also called cocktail sausages! You can use either beef or pork. I like both but I usually go for the pork. You can also use mini hot dogs if you want.
- Eggs – you will want an egg to make egg wash. The egg was will give us that pretty, shiny top and help the seasonings stick!
- Everything seasoning – you can use homemade or store-bought, but I usually go with homemade. Just combine equal parts toasted sesame seeds, toasted poppy seeds, dried onions, and dried garlic.
- Parmesan – for the best flavor, use freshly-grated.
Dipping sauces
- Ketchup – I’m a Hunt’s girl myself, but any ketchup will work for this recipe.
- Hot sauce – harissa paste and Sriracha are my go-tos. Use your fave!
- Whole grain mustard – for a little crunch and hint of spice.
- Honey – to add a little sweetness to the mustard.
- Bourbon – this adds a lovely sweet and smoky flavor to the mustard sauce. Feel free to leave this out if you’re not a fan!
Recipe directions
Make the pigs
- Start by rolling the puff pastry and cutting it into strips.
- Next, roll the mini sausages in the the pastry strips.
- Pinch the dough to seal the sausages.
- To make the egg wash, crack an egg into a small bowl.
- Add 1 Tablespoon of water. Then, whisk until the mixture is smooth.
- Place the pigs on a sheet pan about 2 inches apart.
- Brush the puff pastry on all sides with egg wash. Sprinkle with everything seasoning and parmesan.
- Lastly, bake the pigs until they’re golden-brown. Enjoy hot!
Make sure to seal the puff pastry very well or it will pop open while it’s baking. To keep it sealed, I like to roll each pig in a blanket on a clean counter or cutting board a few times to make sure it stays together!
Mix the sauces
- While the pigs are baking, make the sauces. First, combine the ketchup and hot sauce in a small bowl.
- Mix the spicy ketchup until smooth.
- In a small bowl, combine the whole grain mustard, honey, and bourbon.
- Then, stir the mixture until smooth. Serve both sauces with the pigs!
No soggy pigs
To keep the pigs from getting soggy, make sure to pat the sausages as dry as possible before wrapping them in pastry. You’ll also want to space them out 1 1/2-2 inches apart on the sheet pan so they crisp up instead of steaming.
Keeping them warm at a party
Place the pigs on a sheet pan and keep them warm in the oven at 200°F (93°C). Serve some of the pigs in a blanket on a small platter for guests. Then, just replenish the platter with warm pigs as they get taken!
More recipe tips
- Keep the puff pastry chilled. For those flaky layers, the pastry needs to be as cold as possible! (While still being rollable.)
- The puff pastry has the tendency to split at the seam while baking. To keep the seam from popping open, make sure to really seal those pigs by pinching the dough and then rolling the pigs on clean counter or cutting board to seal completely.
- Don’t over-crowd the pan! The puff pastry will expand quite a bit and they will stick if the pigs are too close together. Aim for 1 1/2-2 inches apart.
- If you’re serving a crowd, double or triple the recipe. You will just need to bake them in batches, but they’re a great app for lots of friends or family!
Refrigerate, make-ahead, & freeze
If you have leftovers, place the pigs in a blanket with puff pastry in an airtight container, spacing them out a bit so they don’t get soggy. Refrigerate for up to 4 days.
To make these in advance, wrap the pigs in a blanket but don’t brush them with egg wash! Store them in an airtight container and refrigerate for up to 1 day or freeze for up to 2 months.
When you’re ready to make them, brush the puff pastry with egg wash, sprinkle with everything seasoning and parmesan, and bake. If you’re baking from frozen, they may need an extra 5-10 minutes.
Reheat – oven or air fryer
To reheat the pigs in a blanket, I highly recommend baking or air frying them. The puff pastry will get soggy in the microwave.
- Oven directions – preheat the oven to 350°F (177°C). Place the pigs in a blanket on a sheet pan and bake 8-10 minutes, turning them halfway through, until warm. Keep a close eye so they don’t burn!
- Air fryer directions – preheat the air fryer to 350°F (177°C). Spray the air fryer basket with neutral oil or cooking spray to keep them from sticking. Then, place the pigs in a single layer and fry 3-4 minutes until warmed through.
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Little Smokies in a Blanket with Puff Pastry
Ingredients
Pigs in a Blanket
- All-purpose flour, for dusting
- 1 sheet of puff pastry, thawed
- 12 ounces little smokies sausages (396 grams)
- 1 egg
- 1/3 cup everything bagel seasoning (53 grams)
- 1/3 cup grated parmesan (30 grams)
Spicy Ketchup
- 1/2 cup ketchup (136 grams)
- 1 Tablespoon hot sauce like Sriracha or harissa paste (15 grams), plus more to taste
Bourbon Mustard
- 1/2 cup whole grain mustard (120 grams)
- 2 tbsp honey (42 milliliters)
- 1 tsp bourbon
Equipment
- Parchment paper
- Rolling Pin
- Pizza cutter or sharp knife
Instructions
Pigs in a Blanket
- Preheat the oven to 400°F. Line two sheet pans with parchment paper.
- Lightly dust a cutting board or clean counter with all-purpose flour. Unroll the puff pastry sheet and dust with more flour. Using a rolling pin, roll the puff pastry into a 9×11-inch rectangle.
- Using a pizza cutter or sharp knife, cut the puff pastry into 5 even strips on the shorter side of the rectangle. Then, with the long end facing you, cut the pastry into 7 even strips. (It doesn't have to be perfect.)
- Next, pat the sausages completely dry with paper towels to prevent the pigs from getting soggy. Roll each mini sausage in a strip of puff pastry, pinching the seam tightly. (You may have to stretch the pastry over the sausage a bit – just be careful not to tear it.) Roll the pig in a blanket on a clean counter or cutting board to smooth out the seam. Place the rolled sausages on the sheet pans about 1 1/2-2 inches apart.
- To make the egg wash, combine the egg and 1 Tablespoon (15 milliliters) of water in a small bowl. Whisk until smooth.
- Using a pastry brush, brush each pig in a blanket with the egg wash. Sprinkle the pigs with everything seasoning and parmesan. Bake for 15-20 minutes, until the puff pastry is golden brown. Serve immediately with the dipping sauces. Enjoy!
Dipping Sauces
- While the pigs in a blanket are baking, prepare the sauces. In a small bowl, whisk together the ketchup and hot sauce. Taste and add more hot sauce if desired.
- In another small bowl, combine the mustard, honey, and bourbon. Whisk until smooth.
Notes
Originally posted January 23, 2019.
Yum! That sounds like great game night fare!
Yes, definitely happening for Superbowl!
Wow. These are fabulous! I’m not a huge fan of weenies personally, but it would be a fun thing to serve when my daughter visits. I had to make them for her after wedding reception party! Love the everything seasoning!
I can’t stand hotdogs, but I love sausages! I have also made these with brats (and then just cut them into 1-inch pieces) and that’s delicious as well! xo.
Glad you liked the recipe!
Deliciously addictive! These Little Smokies in Puff Pastry are a crowd-pleaser every time. A must-try recipe
Your oven directions say 350 in one place and 400 in another place. If you’re going to make me read your life story to read the recipe, please get the directions right.
Yikes, friend. Sorry you don’t understand how SEO works, but that’s why there’s a “jump to recipe” button right at the top of the page. If you paid attention, you would have noticed that the recipe card clearly states 400°F for the cook time and that the 350°F temperature is for reheating leftovers, which is why it’s under “Reheat” in big bold letters. Next time you have big feelings, call your therapist instead of taking it out on a food blogger who spends lots of time and money creating free recipes. Have the day you deserve!