If you’ve been looking for a pigs in a blanket recipe that’s quick, cheesy, golden, and just plain fun, you’re in the right place. This version is made with puff pastry, juicy sausages, melty cheese, and a touch of mustard for flavor. They’re bite-sized, perfectly crisp, and topped with sesame seeds for that irresistible bakery-style finish.

Pigs in a Blanket Recipe with Puff Pastry

But before we dive into the steps, let me tell you why this recipe is one of my all-time favorites.

A Little Story Behind My Love for Pigs in a Blanket

I’ve always believed that some recipes hold more than just flavor – they hold memories. The first time I made pigs in a blanket was for a casual weekend gathering. I was nervous about serving something too simple, thinking my guests might expect something fancier. But to my surprise, these little golden bites disappeared faster than anything else on the table.

That was my lightbulb moment: sometimes the simplest recipes are the most loved.

From then on, pigs in a blanket became my go-to for just about any occasion:

Movie nights when you want finger food that doesn’t need a fork.
Game days when you need a snack that’s hearty but still fun.
Holiday gatherings when your kitchen is already busy but you still want to impress.
Even just a rainy afternoon when comfort food is exactly what you need.

They’re nostalgic, they’re cozy, and they never fail to bring smiles. Honestly, I think pigs in a blanket are like the snack version of a warm hug.

Why I Love This Recipe

There are dozens of pigs in a blanket variations out there, but this puff pastry version has a special place in my heart. Here’s why:

Puff pastry magic – flaky, buttery, golden, and always reliable.
Customizable – you can add cheese, mustard, sesame seeds, or switch it up with different toppings.
Crowd-pleaser – kids, adults, picky eaters, adventurous eaters… everyone loves them.
Perfect for prepping ahead – you can roll them up earlier in the day, refrigerate, and just bake before serving.
Minimal cleanup – parchment paper on your baking sheet means hardly any scrubbing later.

And the best part? They look like something you bought from a bakery, but you can whip them up at home with just a few ingredients.

Ingredients You’ll Need

Here’s what you’ll need to make this puff pastry pigs in a blanket recipe. I’m including both US and metric measurements so you can easily follow along no matter where you are.

1 sheet puff pastry (about 9–10 oz / 250–275 g), thawed if frozen
4 large hot dogs or sausages (cut into 3 pieces each, about 12 pieces total)
3–4 tablespoons mustard (any type you like – Dijon, yellow, or even honey mustard)
1 cup shredded cheese (about 3.5 oz / 100 g; cheddar, mozzarella, or a mix)
1 egg, beaten (for egg wash)
Sesame seeds (white, black, or a mix – or you can use extra cheese instead)

Optional: a pinch of garlic powder or paprika sprinkled inside for extra flavor.

Step-by-Step Instructions

Let’s walk through the process. The steps are super easy, and the photos will help you visualize along the way.

1. Prepare the puff pastry

Roll out the puff pastry sheet on a lightly floured surface or directly on parchment paper.
Cut it into equal rectangles (about 12 pieces). Think of them as little beds for your sausages and cheese.

2. Spread the mustard

Using a spoon or pastry brush, spread a thin layer of mustard on each rectangle.
This adds a tangy, flavorful kick that balances the richness of the cheese and pastry.

3. Add the cheese

Sprinkle shredded cheese over the mustard. Don’t be shy – the cheese is what makes these bites extra gooey and irresistible.

4. Place the sausages

Cut your sausages or hot dogs into smaller pieces.
Place one piece at the edge of each puff pastry rectangle.

5. Roll them up

Roll the pastry over the sausage and cheese, tucking it snugly.
Place each roll seam-side down on a parchment-lined baking sheet.

6. Brush with egg wash

Beat one egg in a small bowl.
Using a pastry brush, coat each roll with egg wash. This helps them turn that beautiful golden brown color in the oven.

7. Sprinkle with sesame seeds

Top with sesame seeds for crunch and presentation.
I love using both black and white sesame seeds for contrast – they make the platter look so inviting.

8. Bake

Preheat oven to 400°F (200°C).
Bake for 10–12 minutes or until the pastry is puffed and golden.
Keep an eye on them – puff pastry can go from golden to too-dark quickly.

9. Serve

Let them cool for 2–3 minutes before serving (the cheese inside is very hot).
Serve warm with extra mustard, ketchup, or even a dipping cheese sauce on the side.

Tips and Tricks for Success

Here are some little lessons I’ve learned while making these:

Don’t overfill – too much cheese and it will leak out while baking. (Though, to be fair, those crispy cheese edges are pretty delicious too.)
Seal the edges – if you want them neat, press the pastry ends together slightly before baking.
Switch up the fillings – try barbecue sauce instead of mustard, or add jalapeños for spice.
Make ahead – assemble them earlier in the day, cover, and refrigerate. Bake right before serving.
Reheat like a pro – if you have leftovers (unlikely!), pop them in the oven at 350°F (175°C) for 5–6 minutes to re-crisp.

When to Serve Pigs in a Blanket

Honestly? Anytime. But here are some of my favorite occasions:

Game day snacks – they’re perfect finger food for sports fans.
Holiday appetizers – Christmas, Thanksgiving, New Year’s Eve, you name it.
Potluck parties – they’re easy to transport and reheat.
Family movie night – no forks, no plates, just hands and napkins.
Lazy weekends – when you don’t feel like “real cooking” but still want something cozy.

Variations You Might Love

If you fall in love with this recipe (and you will), try mixing things up:

Cheesy Jalapeño Pigs in a Blanket – add a slice of jalapeño inside before rolling.
Everything Bagel Pigs in a Blanket – swap sesame seeds for everything bagel seasoning.
Mini Pepperoni Rolls – swap the sausage for pepperoni slices and mozzarella.
Breakfast Pigs in a Blanket – use breakfast sausages and a sprinkle of cheddar.

Storing and Freezing

If by some miracle you have leftovers:

In the fridge: Store in an airtight container for up to 3 days.
In the freezer: Freeze unbaked rolls on a tray, then transfer to a freezer bag. Bake directly from frozen at 400°F (200°C), adding 2–3 extra minutes.

Final Thoughts

This pigs in a blanket recipe proves that you don’t need complicated steps or fancy ingredients to make something that feels special. With puff pastry, a bit of cheese, and some sausages, you can create a snack that works for every occasion.

It’s the kind of recipe you’ll want to keep in your back pocket – simple, reliable, and guaranteed to make people happy.

So next time you’re hosting friends, looking for a quick snack, or just want to treat yourself, give these golden bites a try.

More Recipes You’ll Love

If you enjoyed this recipe, you might also love these easy and delicious ideas from my blog:

And don’t forget to follow me on Pinterest, where I always share my newest recipes, snack ideas, and kitchen inspiration: Daily Appetizer on Pinterest.

Pigs in a Blanket Recipe with Puff Pastry

Ingredients

1 sheet puff pastry (about 9–10 oz / 250–275 g), thawed if frozen
4 large hot dogs or sausages (cut into 3 pieces each, about 12 pieces total)
3–4 tablespoons mustard (any type you like – Dijon, yellow, or even honey mustard)
1 cup shredded cheese (about 3.5 oz / 100 g; cheddar, mozzarella, or a mix)
1 egg, beaten (for egg wash)
Sesame seeds (white, black, or a mix – or you can use extra cheese instead)

Instructions

1. Prepare the puff pastry

Roll out the puff pastry sheet on a lightly floured surface or directly on parchment paper.
Cut it into equal rectangles (about 12 pieces). Think of them as little beds for your sausages and cheese.

2. Spread the mustard

Using a spoon or pastry brush, spread a thin layer of mustard on each rectangle.
This adds a tangy, flavorful kick that balances the richness of the cheese and pastry.

3. Add the cheese

Sprinkle shredded cheese over the mustard. Don’t be shy – the cheese is what makes these bites extra gooey and irresistible.

4. Place the sausages

Cut your sausages or hot dogs into smaller pieces.
Place one piece at the edge of each puff pastry rectangle.

5. Roll them up

Roll the pastry over the sausage and cheese, tucking it snugly.
Place each roll seam-side down on a parchment-lined baking sheet.

6. Brush with egg wash
Beat one egg in a small bowl.
Using a pastry brush, coat each roll with egg wash. This helps them turn that beautiful golden brown color in the oven.

7. Sprinkle with sesame seeds
Top with sesame seeds for crunch and presentation.
I love using both black and white sesame seeds for contrast – they make the platter look so inviting.

8. Bake
Preheat oven to 400°F (200°C).
Bake for 10–12 minutes or until the pastry is puffed and golden.
Keep an eye on them – puff pastry can go from golden to too-dark quickly.

9. Serve
Let them cool for 2–3 minutes before serving (the cheese inside is very hot).
Serve warm with extra mustard, ketchup, or even a dipping cheese sauce on the side.

Notes