These Sausage Rolls are a spicy, savory twist on pigs in a blanket! Juicy sausage wrapped in flaky pastry gets a flavorful kick from pepper jelly, making them an irresistible bite-sized appetizer. They’re quick, easy, and perfect for holiday parties, game day, or a fast snack — they’ll disappear before you know it!
Mini Sausage Rolls with Pepper Jelly
My mini sausage rolls are the ultimate bite-sized appetizer! Savory sausage, tangy grainy mustard, and a sweet-spicy kick from pepper jelly make them completely irresistible. With just 4 ingredients and 30 minutes, you’ll have a crowd-pleasing snack. Trust me — make a double batch because they’ll disappear fast, hot or cold!
Tips For Beginners
- Pepper jelly is a flavorful spread made from peppers, with varieties ranging from sweet to spicy. You can find it pre-made at most grocery stores or gourmet shops — or try my homemade pepper jelly for a fresh, tasty version!
- I enjoy a bit of heat, but nothing too intense — feel free to adjust the spice to your taste!
Pepper Jelly Hogs in a Blanket
Ingredients
- 8 ounces Crescent dough sheet
- 12 ounces sausage links; such as Aidells Spicy Mango w/Jalapeno or skinless sausage or kielbasa w/jalapeno fully cooked
- ¼ cup hot pepper jelly
- 2 tablespoons whole-grain mustard
Instructions
- Preheat oven to 375°F. Spray a 24 mini-muffin tin with cooking spray. You might need to use 2 muffin tins.
- On a clean work surface, lay the Crescent dough sheet flat then cut it in half lengthwise. Cut each half into ¾” strips further.8 ounces Crescent dough sheet
- Cut the sausage links into 1” pieces.12 ounces sausage links; such as Aidells Spicy Mango w/Jalapeno or skinless sausage or kielbasa w/jalapeno
- Roll each sausage piece with one strip of dough along the edge. Stretch the dough gently as you roll the sausage.
- Place one rolled sausage in each muffin cup, sausage side up.
- Place a small dollop of hot pepper jelly and a small dollop of mustard on the top of each sausage roll.Bake at 375°F, 12-15 minutes or until golden and bubbly.¼ cup hot pepper jelly, 2 tablespoons whole-grain mustard
- Transfer to a cooling rack for 5 minutes then place on a serving tray. Serve hot. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Hogs in a Blanket
Preheat the oven and prepare mini muffin tin: Preheat the oven to 375°F. Spray a 24 mini-muffin tin with cooking spray. You might need to use 2 muffin tins for this.
Prepare mini sausage rolls: On a clean work surface, lay the 8 ounces Crescent dough sheet flat and then cut it in half lengthwise. Cut each half into ¾” strips further.
Cut the 12 ounce sausage links into 1” pieces.
Roll each sausage piece with one strip of dough along the edge. Stretch the dough gently as you roll the sausage.
Place the prepared rolled sausage in each muffin cup, sausage side up.
Add a small dollop of hot pepper jelly (out of ¼ cup) and a small dollop of mustard (out of 2 tablespoons) on top of each sausage roll.
Bake and serve: Bake at 375°F, 12-15 minutes or until golden and bubbly. Transfer to a cooling rack for 5 minutes then place on a serving tray. Serve hot. Enjoy!
How to Store
Store leftovers at room temperature for one day. To keep longer, transfer to an airtight container and refrigerate for 3-5 days. Microwave for few seconds and eat!
Planning ahead? Arrange the mini sausage rolls in a mini muffin tin, cover with plastic wrap, and freeze. Thaw overnight and bake as directed when you’re ready.
Serving Suggestions
I know these cute sausage rolls are already topped with pepper jelly but still if you want to add more flavors, add my Pepper Jelly Dip or my creamy Sour Cream and Onion Dip.
Hi..making these today! Sounds yummy. One question. Are both sides of sausage exposed with the dough wrapped around the edges of the sausage or is the dough a bed that the sausage sets in exposing just the top?
Both sides should be exposed!
I went to make these for a superbowl party this weekend and thought I had pepper jelly in pantry but I didn’t! I did have hot honey so I used it instead. I brought 3 plates of these to party and they were gone immediately!
I’ve made these many times now and they are always gobbled up! The recipe is perfect as written. Just be sure to put the dollops of jelly and mustard on the exposed sausage only. I only use PAM and liberally spray the muffin pan. They pop right out everytime.
Thanks so much for sharing your tips, Elena!
Hi Becky! I can’t wait to make these :) do you think they can be prepared the night before and refrigerated in the muffin tin, then bake them the next day?
We think that would work!
These are easy to make and everyone loved them. I followed another readers suggestion to spread the crescent roll sheet with a light coating of spicy mustard, then cut the strips, then roll around the cut sausage. I used Kroger brand Private Selection “Pineapple and Red Pepper Jelly” which was wonderful. You will want to take this recipe to your next get together.
Thanks for sharing your process with us, Jerri!
Loved this recipe and got great reviews from my tasters! I took another readers suggestion and spread a light coating of spicy mustard on the crescent roll sheet before I cut it into strips. I opted to use Kroger brand Private Selection “Sweet Pineapple and Red Pepper Jelly” and the taste was awesome. I definitely will make this appetizer again.
Looks absolutely scrumptious!
Looks So Yummy question can these be made ahead of time Can these be frozen?
These were quick and delicious! I am making them for a second time this weekend. Not sure why mine didn’t fit in a mini muffin tin but I used a regular muffin tin and they came out just fine and not too big at all! I am making them for a second time this weekend. Love them!
Yay!!
I am going to make this on Saturday but I feel that the process of cutting everything and assembling is too long and tedious. So I think I’m going to open the dough and cut to size of sausage, then spread mustard and roll shut. Then with a very sharp knife I’m going to cut them together and place on a baking pan with parchment leaving 2″ apart. Then apply the pepper jelly and bake as directed. I think this will save some time and should also be very good. When I make it I will try to remember to snap a picture before they’re devoured.
Great idea!
Let me know how this worked out. Would like to try the same
I did this because of a different recipe – very easy and the come out well!
can these be baked on a cookie sheet perhaps on parchment paper? Thank you.
Yes they can!