Hogs in a Quilt

Name: Hogs in a Quilt Recipe with Puff Pastry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 fully cooked sausages, cut lengthwise ¾ of the way through; 2 oz roasted red pepper, pat dry and sliced into ¼" strips; 4 tsp Dijon mustard; 1 sheet puff pastry, cut into 4 equal-sized squares

Hogs in a Quilt are a premium take on pigs in a blanket, featuring fully cooked sausages butterflied and filled with roasted red pepper and Dijon mustard, then wrapped in flaky puff pastry squares. They're flakier, bolder, and ideal for summer gatherings and cookouts.

🏷️Pigs in a blanket 🏷️Sausage 🏷️Puff pastry 🏷️Appetizer 🏷️Summer 🏷️Cookout

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 fully cooked sausages, cut lengthwise ¾ of the way through
2 oz roasted red pepper, pat dry and sliced into ¼" strips
4 tsp Dijon mustard
1 sheet puff pastry, cut into 4 equal-sized squares

4 Ingredients

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Instructions

1
Fill 4 fully cooked sausages with ½ oz roasted red pepper.
2
Spread 1 tsp Dijon mustard evenly over each puff pastry square. Lay the sausage along the edge of the puff pastry square and tightly but gently roll up the pastry. Pinch the seam closed and place the roll seam side down in a Suvie pan. Repeat with the remaining sausages, placing 2 rolls per pan. Place the pans into Suvie, input settings and cook now.
3
After cooking, remove the pans from your Suvie. To serve, divide the pastries between plates or arrange on a serving platter. Hogs in a quilt can be served whole, or sliced into bite-sized pieces.

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Tips & Notes

Pro tips

Pat dry the roasted red pepper thoroughly before slicing to prevent excess moisture from making the pastry soggy.
Cut the sausage lengthwise ¾ of the way through to create a pocket—do not cut all the way through so it stays intact when filled.
Brush the edges of the puff pastry square with water before wrapping to seal the seams and prevent them from opening during baking.
Place seam-side down on the baking sheet so the pastry doesn't unroll; golden-brown corners and edges signal doneness.

Substitutions

Dijon mustard → whole grain mustard or spicy brown mustard (for different flavor profiles)
Roasted red pepper → sliced provolone or sharp cheddar (for cheese lovers)
Puff pastry → crescent roll dough (faster, less flaky but still good)