Pigskins in Blankets

Easy to throw together, these festive hors d'oeuvres are the suited-up tailgate version of the cocktail-party favorite.

Total Time:
1 hr 15 min
40 min
35 min

6 servings

  • One 13-ounce package kielbasa
  • All-purpose flour, for rolling
  • One 17.3-ounce package frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • 1/3 cup mustard, such as Dijon, whole grain, spicy brown or yellow, for dipping
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  • Split the kielbasa in half lengthwise and then cut each half into six 3/4-inch pieces, slicing on an angle. Cook the pieces in a large nonstick skillet over medium heat until the skin is crisped and some of the fat has been released, about 5 minutes. Transfer the kielbasa to a paper towel-lined plate to cool.

  • Preheat the oven to 425 degrees F.

  • On a lightly floured surface, roll one piece of puff pastry out to form an 8- by 11-inch rectangle. Using a 3 1/2-inch round cookie cutter, cut out 6 circles from the pastry; cut the circles out as close together as possible and reserve the scraps. Repeat with the second sheet of puff pastry.

  • Wrap a circle of puff pastry around each of a kielbasa, pinching the seams together to seal all the way around so no kielbasa is exposed and gently pulling on the ends to make a tapered football shape. Place on an ungreased baking sheet, seam-side down, and repeat with the remaining pastry and sausage.

  • Brush the rolled sausages with the beaten egg. Use bits of the pastry scraps to make laces on each "football" by placing 1 strip lengthwise on top of each and laying 3 smaller strip crosswise over it. Press down gently to adhere and brush the laces with a bit more egg.

  • Bake until the pastry is browned and crisped, 25 to 30 minutes. Serve the pigskins with mustard for dipping.

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    This recipe is featured in:

    The Best Game-Day Party Recipes