Cheese-Stuffed Pigs in a Blanket Recipe

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The Comfort of Cheese-Stuffed Pigs in a Blanket Recipe

There’s something deeply satisfying about biting into these golden pockets of warm goodness—mini sausages embraced by flaky, buttery puff pastry, with molten cheese oozing from the center. I love how this Cheese-Stuffed Pigs in a Blanket Recipe brings together textures and flavors that feel both playful and comforting. It’s the kind of snack or appetizer that instantly lifts the mood in any room, whether it’s a casual weekend get-together or a cozy night in.

You’ll notice how the pastry puffs up around the savory sausage and creamy cheese, creating a lightly crisp contrast to the tender, juicy filling. It’s that balance that makes these little parcels downright addictive—the aroma alone is enough to draw everyone to the kitchen! If you’ve ever wondered about making classic pigs in a blanket with a twist, this recipe invites you to layer in cheese for an extra touch of rich comfort.

Plus, this recipe is delightfully approachable—nothing fancy here, just simple ingredients and a straightforward method that anyone can handle. I’ve made these with family and friends countless times, and it never fails to bring smiles.

Ingredient Guide

• Mini sausages (8 oz, about 24): These form the savory center that’s juicy and flavorful. Cocktail sausages or little smokies work well.
• Cheese sticks (8 oz): Mozzarella offers that perfect stretchy melt, but cheddar adds a sharper bite. I sometimes mix both!
• Puff pastry sheet: The buttery, flaky blanket that wraps it all up. Thaw completely for easier handling.
• Egg (for egg wash): Brushed on top to create that irresistible golden shine and slight crispness.
• Optional herbs or garlic powder: Adds a subtle aromatic lift, great if you want to customize seasoning.

Prep Before You Begin

Starting with a clear mise en place makes a world of difference here. Set your oven to 400°F (200°C) before you start prepping so it’s ready when you are. Thaw the puff pastry sheet fully but keep it cool—it’s easier to work with when slightly chilled, so it doesn’t get too sticky or soft. I like to lightly dust my workspace with flour to prevent sticking as I cut the rectangles.

How to Make Cheese-Stuffed Pigs in a Blanket Recipe

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures the bottoms won’t burn and cleanup is a breeze.
2. Roll out the thawed puff pastry on a lightly floured surface. Cut it into rectangles just big enough to wrap around each mini sausage and half a cheese stick. You’ll want a snug but not too tight wrap.
3. Assemble each piece by placing one mini sausage and half a cheese stick at one end of a pastry rectangle. Gently roll it up, sealing edges with light pressure. Don’t worry if it’s not perfect—the pastry will puff and hold shape as it bakes.
4. Prepare your egg wash by beating one egg with a tablespoon of water. Using a brush, lightly coat each roll to develop a glossy, golden crust. If you like, sprinkle a pinch of garlic powder or Italian herbs for an aromatic boost.

5. Bake uncovered for 15-20 minutes until the puff pastry has turned a deep golden brown and is beautifully puffed. You’ll hear that satisfying crackle when you break into one, and the cheese will be soft and gooey inside.
6. Cool briefly on a wire rack—they’re best enjoyed warm but not scalding hot. This also lets the cheese tighten up just enough to avoid an overly messy bite.
7. Serve straight from the oven with your favorite dipping sauces—mustard, ketchup, or a spicy aioli all pair wonderfully.

Creative Variations for Cheese-Stuffed Pigs in a Blanket Recipe

• Substitute cheddar with pepper jack or smoked gouda for a flavor kick.
• Add a thin slice of cooked bacon inside for an extra savory surprise.
• Sprinkle a dash of smoked paprika or cayenne on the egg wash for a smoky, spicy crust.
• Swap mini sausages for vegetarian sausage or seasoned tofu for a meat-free twist.
• Include fresh herbs like rosemary or thyme in the pastry before rolling for subtle aroma.
• For a sweet-savory play, spread a tiny bit of fig jam inside before adding the cheese and sausage.

Storage, Freezing & Reheating

• Refrigerate: Store in an airtight container for up to 3 days. Reheat in a 350°F oven for about 8-10 minutes to restore crispness.
• Freeze: Freeze unbaked, wrapped individually on a parchment-lined tray, then transfer to a freezer bag for up to 2 months.
• Bake from frozen: Add 5-7 minutes to baking time, checking for golden puffed pastry.
• Reheat leftovers: Avoid microwaving if possible to maintain flaky texture; oven or toaster oven works best.

Cheese-Stuffed Pigs in a Blanket Recipe FAQs

• Can I use crescent roll dough instead of puff pastry? Yes, crescent dough works fine but produces a softer, less flaky texture. Puff pastry gives that iconic crispness and flakiness.
• What cheese melts best for this recipe? Mozzarella melts beautifully with a stretchy texture, but mild cheddar or a blend can add nice flavor complexity.
• Can I prep these ahead of time? Absolutely! Assemble and refrigerate them raw for a few hours before baking—or freeze for longer storage as outlined above.
• How do I prevent cheese from leaking out? Using half a cheese stick and sealing the edges firmly helps, plus letting them rest briefly after baking lets the cheese settle.
• Are there dipping sauces that pair particularly well? Mustard-based sauces, honey mustard, spicy ketchup, or a herby aioli are all fantastic options that complement the rich filling.

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