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Bite-size beef franks wrapped in flaky puff pastry always disappear fast, but a swipe of sweet roasted garlic under that pastry takes the familiar party snack to a whole new level.
After plenty of recipe-testing for game days and holiday spreads, I can promise these three-ingredient “pigs” earn rave reviews every time.
Simple Ingredients
Only a few ingredients are needed to make these tasty appetizers.
- All-beef cocktail sausages – Also known as Lil’ Smokies, Cocktail Pups, or Cocktail Weenies or Wieners. They’re basically mini hot dogs and are more readily available during the winter holiday season. Look for brands without nitrates or fillers.
- Puff pastry sheets – Defrost overnight in the fridge so the dough stays cold and puffs properly in the oven. I love using puff pastry in fun appetizers like my Cranberry Brie Bites, my Kielbasa Bites, and my Baked Brie.
- Roasted garlic paste – Slow-roasting mellows the cloves into a buttery spread that melts right into the pastry while it bakes.
Quick Overview – How to Make Them
The full recipe with ingredient quantities is in the recipe card below, but here is a visual summary.
Roast the Garlic and Prep the Puff Pastry
Start by roasting two heads of garlic until the cloves are soft and golden, then mash them into a smooth paste.
Cut cold thawed puff pastry dough into squares and smear each with a teaspoon of the roasted garlic.
Assemble the Pigs in a Blanket
Place a mini sausage in the center of the square. I like to place them diagonally.
Fold the pastry corner-to-corner to seal. Bake at until the pastry is deeply golden and the franks are sizzling. Serve them hot with a good grainy mustard for dipping.
Tips and Tricks
These are super easy to make but here are some pointers to make them even better.
- Keep the puff pastry dough cold; warm dough won’t puff. Work with one sheet at a time and stash the other in the fridge.
- Don’t skimp on the roasted garlic. Any leftovers are fantastic stirred into mashed potatoes or spread on toast.
- Rotate the baking sheet halfway through to ensure even browning.
Storage & Reheating
Leftovers (if you’re lucky enough to have any) keep in an airtight container in the fridge for up to three days. Re-crisp in a 375°F oven for 5–7 minutes.
FAQ
Here are a few questions I have gotten about this recipe.
You can, but the texture will be softer and less flaky. Puff pastry delivers that buttery crunch everyone loves.
Raw garlic is too sharp here. If you’re in a pinch, swap in jarred roasted garlic or even a swipe of garlic-herb cream cheese or Boursin.
If you’re heading to a party or potluck, you can assemble the pigs in a blanket in the morning and keep them refrigerated. Then, when you’re ready to serve them, you can pop them in the oven and cook them so they’re served up hot and fresh.
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Ingredients
- 2 heads garlic
- 1 tablespoon olive oil
- 12 ounces cocktail weiners aka mini hot dogs, lil' smokies, cocktail pups, etc.
- 16 ounces puff pastry 16 ounces equivalent to 2 sheets
Instructions
- To roast the garlic, preheat oven to 400°F. Cut the end off the 2 heads garlic (leaving the root end in tact) and remove as much outer papery peel as you can. Drizzle with 1 tablespoon olive oil and roast in preheated oven until cloves begin to turn golden brown and are fragrant, about 20 minutes. Remove from oven and allow to cool. Once cool, remove the roasted garlic from the papery shell and smash the roasted garlic into a paste.
- If frozen, allow 16 ounces puff pastry dough to defrost in the refrigerator. Unroll sheets. Cut into squares that are approximately 3×3 inches. You can make these squares bigger if you want fewer appetizers with more pastry, or cut them smaller if you want more. Totally up to you.
- Add about a teaspoon of roasted garlic to the center of each square. Again, you can increase or decrease this amount based on how much garlic you have and how much you like it.
- Using 12 ounces cocktail weiners, add one to each square. Fold over the corner of the dough and seal the corners by pressing them together. You can also wet your finger and use the moisture as a glue to help seal them together.
- Bake in a 350°F preheated oven until golden brown, about 20 minutes. Serve warm with a good quality dipping mustard, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be made ahead of time and refrigerated and baked when company arrives?
You bet!
Hi,
Can you use minced garlic with this recipe… maybe through in some spinach?
J.
I’m always in favor of adding more garlic and spinach. If you add spinach, you’ll just need to make sure you wilt and squeeze out as much liquid as possible.
Can you use crescent rolls instead of puff pastry? I accidentally got crescent roll dough instead of puff pastry and the party I want to bring these to is tomorrow!
Sure can! They will be more buttery, but there’s nothing wrong with that!
A Grown-up version of “pigs in a blanket” – nice. Like puff pastry idea. Thanks!
Oh my God, I’m dying! Thank you for the laugh AND the recipe!!
You are VERY welcome! -Krissy
I need these in my life. STAT!!
Yeah, I could use a few tasty wienees right about now. -Krissy