Everything-Bagel Pigs in a Blanket with Dips

Why You’ll Love This Recipe

• Buttery, shatteringly flaky puff pastry around smoky mini sausages adds instant party appeal.
• Everything bagel seasoning brings savory crunch and classic deli flavor.
• Two quick, balanced dips: tangy-sweet Dijon-honey and bright, spicy ketchup.
• Make-ahead and freezer-friendly, perfect for game day or casual entertaining.

Grocery List

• Produce: Chives (optional garnish)
• Dairy: 1 large egg
• Pantry: Puff pastry (frozen), mini smoked sausages, Dijon mustard, honey, apple cider vinegar, ketchup, hot sauce, smoked paprika, everything bagel seasoning

Full Ingredients

Pigs in a Blanket

• 2 sheets puff pastry (from a 17.3 oz/490 g package), thawed just until pliable but still cold
• 32 mini smoked sausages (about 14 oz/397 g)
• 1 large egg
• 1 tbsp water or milk
• 2 tbsp everything bagel seasoning
• Optional garnish: 1 tbsp finely snipped chives or parsley

Dipping Sauces

• Dijon-Honey: 1/4 cup (60 g) Dijon mustard; 2 tbsp (30 g) honey; 1 tsp (5 ml) apple cider vinegar
• Spicy Ketchup: 1/4 cup (60 g) ketchup; 1–2 tsp hot sauce (to taste); 1/2 tsp smoked paprika

Step-by-Step Instructions

Step 1: Preheat and prepare pans

Preheat the oven to 400°F (200°C) with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper for easy release and even browning.

Step 2: Make the dipping sauces

In a small bowl, stir together the Dijon mustard, honey, and cider vinegar until smooth. In a second bowl, combine the ketchup, hot sauce, and smoked paprika. Cover and set both dips aside.

Step 3: Dry the sausages and keep pastry cold

Pat the mini smoked sausages very dry with paper towels; this helps the pastry adhere and crisp. Unfold one puff pastry sheet on a lightly floured surface, keeping the second sheet in the refrigerator until needed. If the pastry cracks, let it rest 2–3 minutes at room temperature until pliable.

Step 4: Roll and cut the pastry

With a rolling pin, gently roll the pastry to an 8×12-inch (20×30 cm) rectangle. Using a ruler and a pizza wheel or sharp knife, cut into 16 rectangles measuring 2×3 inches (5×7.5 cm). Repeat with the second sheet for a total of 32 rectangles.

Step 5: Wrap and egg wash

Whisk the egg with 1 tablespoon water to make an egg wash. Place one sausage along a 2-inch edge of a rectangle. Lightly brush the opposite long edge with egg wash, then roll the sausage up so the seam lands underneath. Press gently to seal. Arrange seam-side down on the prepared pans, spacing about 1 inch apart. Brush tops with more egg wash and sprinkle evenly with everything bagel seasoning.

Step 6: Bake to deeply golden

Bake for 18–22 minutes, rotating the pans front-to-back and switching racks halfway, until the pastry is deeply golden, puffed, and crisp at the edges. If using convection, bake at 375°F (190°C) for 15–18 minutes.

Step 7: Rest, garnish, and serve with dips

Let the pigs in a blanket rest on the sheet for 5 minutes to set the layers. Transfer to a platter, sprinkle with snipped chives if using, and serve warm with the Dijon-honey and spicy ketchup on the side.

Pro Tips

• Keep everything cold. If the pastry softens, pop the tray in the fridge for 10 minutes before baking for the best puff.
• Dry the sausages well so the pastry sticks and the bottoms crisp instead of steaming.
• Cut cleanly. A sharp knife or pizza wheel keeps layers intact and helps the pastry rise evenly.
• Do not over-season. Everything bagel seasoning is salty; aim for a light, even coat.
• Bake on parchment and leave space between pieces for maximum airflow and flake.

Variations

• Cheddar-Jalapeño: Tuck a thin baton of sharp cheddar and a tiny strip of jalapeño under each sausage before rolling.
• Pretzel-Style Finish: Skip the seasoning; brush with egg wash, sprinkle coarse pretzel salt, and serve with beer mustard.
• Garlic-Herb Butter: After baking, brush with a little melted butter mixed with minced garlic and parsley; omit everything seasoning.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F (175°C) for 8–10 minutes until crisp. To freeze unbaked: assemble, freeze on a sheet until solid, then store in a zip-top bag up to 2 months. Bake from frozen at 400°F (200°C) for 20–24 minutes. To make ahead same day: assemble, cover, and refrigerate up to 6 hours; bake directly from cold, adding 1–2 minutes as needed.

Nutrition (per serving)

Approximate for 4 pieces with a modest amount of dip: 410 calories; 28 g fat; 27 g carbohydrates; 7 g protein; 1 g fiber; 740 mg sodium.